Mushroom-filled Ravioli

Prepare spinach pasta as directed, except roll each portion of dough into an 8x12-inch rectangle. Cover and set aside. FOR FILLING: In a large skillet cook mushrooms, onion, and garlic in hot margarine or butter for 5 minutes, or till tender. In a medium mixing bowl combine egg, bread crumbs, Parmesan cheese, and thyme. Stir in mushroom mixture. Set aside. TO MAKE RAVIOLI: Cut each portion of pasta into four 2x12-inch strips. Brush one side of one strip with water. Place about 2 teaspoons of filling every 2 inches, beginning 1 inch from the end of one of the pieces. Take second strip and place it over the top of the filling. Press pasta together between the mounds of filling. Use a 2-inch ravioli cutter, square cookie cutter, or sharp knife to cut between the ravioli. Press the edges down firmly again to seal. Repeat with remaining pasta and filling. FOR SAUCE: In a small saucepan heat whipping cream over medium heat for about 15 minutes, or till bubbly, stirring frequently. Boil gently for 3-4 minutes more. Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add half of the pasta. Reduce heat slightly. Boil, uncovered, for 6-8 minutes, or till al dente, stirring occasionally. Remove pasta from boiling water with a slotted spoon and place in a greased casserole. Cover and keep warm in a preheated 300 degrees oven while cooking remaining pasta. Pour thickened cream over cooked ravioli. If desired, sprinkle with fresh thyme. Serve immediately.