Roll the dough into sheets, rather thin, number 5 or 6 on the pasta machine.Put the slices on a flour powdered surface, this prevents the sticking of the ravioli.
Brush the dough with egg white and put small piles of the mushroom suffing on one of the sheets. Cover this sheet with another sheet and gently close the ravioli with you fingers. Try to push out the air. Finally shape the ravioli with a tool you like.
Bring a pot of salted water to the boil, heat the mushroom sauce and cook the ravioli for a few minutes.
Serve on plates and pour the sauce over it. Garnish with the slices of mushrooms and a branch of thyme.