A good ravioli filling (like the one I had at Cinque Terre above): 1/2 cup grated Fontina, 6-8 chopped basil leaves, 6-8 baby portobello mushrooms (chopped and sauteed), 1/4 cup Parmesan shavings. All amounts are relative, I didn't actually measure anything. Mix it up, stuff some raviolis. Made some pasta dough with 1 cup flour, and 1 egg (plus salt, olive oil, water). Made 16 raviolis. Served with pesto and top with more Parmesan shavings. Yummy and light.