Heat the oil in a saucepan

Add the onion, garlic and juniper berries

Cook, stirring for 15 minutes, or until the onion is softened

Stir in the rosemary, mace, pork, bread crumbs, mushrooms and salt and pepper to taste

Add 1 egg and thoroughly mix the ingredients, mashing them with the back of the spoon

Make ravioli according to instructions for making filled pasta in the Making Pasta chapter

You can assemble ravioli as directed using the Popeil Ravioli Cutter for smaller shape to make about 80 ravioli or by hand method to make larger shapes

Beat the remaining egg

Be sure to brush bottom layer of dough with egg before placing stuffing on it and then covering with the top layer of dough

Pinch the edges of the dough together to seal

Cook the ravioli until al dente

Do this in batches if necessary, then drain the pasta

Make white wine sauce (see below) but do not add the cream or mushrooms until just before you have completed cooking the ravioli

Pour the sauce over the ravioli and garnish with parsley and Parmesan cheese.