Divide the rested pasta dough into four pieces.
Roll out each piece of dough into paper-thin sheets using a rolling pin or pasta machine.
Dust a work surface with flour and lay down one sheet of pasta.
Place about one teaspoon of mushroom filling on the sheet, making sure each pile of filling is about three inches apart.
Put another thin sheet of dough on top.
Create each ravioli with a ravioli cutter or knife, then seal the edges with a fork.
Place the ravioli on parchment paper and cover them with plastic wrap or a clean kitchen towel.
Let them rest in the fridge and preheat your oven to 350 degrees Fahrenheit.
Meanwhile, get a pot of water ready to parboil the ravioli. Add salt to the water.
Parboil the ravioli for a minute, and remove them with a slotted spoon.
Place the parboiled ravioli onto a baking tray lined with parchment paper.
Bake them until crispy (about 10 to 12 minutes).
Serve hot with the reserved mushroom filling, parsley, and sesame seeds.