Portobello Filling for Ravioli and Tortellini

1 lb ricotta
1 lb portabello mushrooms, minced
1 c grated parmesan or romano
1 sm onion, diced
2 cloves garlic, minced
1/4 c olive oil
1 egg
1 t ground basil
1 t ground rosemary

Place the mushrooms, the onion, the garlic, and the olive oil in an heavy frying pan, cover, and cook on low until the mushrooms have given up their liquid and begun to darken. Remove the cover and continue to cook on low, with frequent stirring, until all the liquid has evaporated. Remove from heat, and cool. Beat together all the ingredients until they are very well mixed. Use scant spoonfuls to fill ravioli or tortellini noodles; drop immediately into simmering, salted water with a film of oil. Cook until translucent, drain well, cover with sauce [alfredo-style works great], and serve. Both the filling, and cooked filled noodles can be frozen for up to six months in an airtight container.