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Sauté finely chopped mushrooms in olive oil with garlic, salt, and pepper until all the moisture cooks out and the flavor concentrates.
Let cool, then mix with ricotta and grated Parmesan until smooth and creamy.
Knead 8–10 minutes until smooth and elastic.
Rest 30 minutes, then roll the dough thin.
Pipe the filling in lines along the pasta sheet.
Cover with another sheet and seal well.
Cut wide ribbons to form filled pappardelle.
Boil in salted water until they float (about 1–2 minutes).
Warm cream gently and add finely grated Parmesan, stirring until smooth and glossy.
Plate the fonduta first, add the pasta, then garnish with raw mushroom slices, sautéed mushrooms, and fresh parsley.