Sobrasada ravioli from Mallorca with onion cream

Sauté the garlic with the mushrooms in a saucepan with a little olive oil. Season them with a pinch of salt and ground white pepper, add half a tablespoon of flour, once sautéed and mix. Add the milk and move with a spatula until you get a croquettes paste texture. Add the sobrasada and once mixed remove the saucepan from the heat. Divide the fresh pasta in half once cold. Roll the two parts of the paste separately with the help of a roller until a thickness of approximately 0.2 cm is achieved. Spread a part with egg helped with a kitchen brush. Spread the filling into small mounds the size of a hazelnut. Cover the piles with the other half of laminated pasta. Press lightly with your fingers around the mounds. Cut the ravioli with the spur or failing that with a knife. Cook the ravioli for 2 minutes in boiling water and then drain them. Sauté in a saucepan with the remaining oil, the onion, season and add the cream and nutmeg. Blend the sauce with the blender after 2 minutes of cooking, add the ravioli and mix, then serve the ravioli sprinkled with a little parsley.