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1
In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened.
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2
Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated.
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3
Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened.
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4
Ragout may be made 2 days ahead, cooled completely and chilled, covered.
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5
In a saucepan boil parsnips in salted water to cover by 2 inches, uncovered, until very tender, about 15 minutes.
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6
Drain parsnips well.
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7
In a food processor puree parsnips with Parmesan, sage, and salt and pepper to taste until smooth, and cool.
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8
Filling may be made 1 day ahead and chilled, covered.
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9
Bring a kettle of salted water to a gentle boil for ravioli.
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10
Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center.
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11
Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air.
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12
Transfer ravioli to a dry kitchen towel to drain.
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13
Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to dry slightly.
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14
In a saucepan heat ragout over low heat, stirring occasionally, until hot.
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15
Cook ravioli in gently boiling water in 3 batches 6 to 8 minutes, or until they rise to surface and are tender.
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16
(Do not let water boil vigorously once ravioli have been added.)
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17
With a spoon transfer ravioli as cooked to shallow baking pans, arranging in one layer, with about 1/2 inch cooking water.
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18
Keep ravioli warm, covered.
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19
Transfer ravioli with a slotted spoon to 6 serving plates and top with ragout.
