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Meanwhile, preheat saucepan, and 2 tablespoons of the olive oil, onion, garlic, and Thai pepper. Season with the sea salt, and cook for 5 minutes.
Drain the mushrooms, squeeze dry, and mince finely. Strain the liquid into the pan with the vegetables. Add the minced mushrooms, sliced white mushrooms, and chopped parsley to the pan. Stir well and simmer for 15 to 20 minutes over low heat, or until soft and almost dry.
To make the raviolis, use 2 wonton wrappers for each ravioli. Place a spoonful of mushroom mixture in the center of 1 wrapper. Brush the edges with a small amount of water and place a second wonton on top, pinching edges closed. Repeat with remaining ingredients.
Add ravioli to boiling, salted water and cook for about 8 minutes.
To make the sauce, quarter the tomatoes and saute in a small skillet with 1 tablespoon olive oil and season with salt and pepper.
Drain the ravioli and plate on a large dish. Top with the tomato sauce and dress with the remaining olive oil and season with salt, pepper, and a few drops of lemon juice.
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Tagliatelle con Sugo di Funghi e Porri: Ribbons with Mushroom and Leek Ragu
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