Potato Ravioli with Chanterelle Mushrooms (Kartoffelteigtaschen mit Pfifferlingen)

Ingredients

• 1 tbsp. olive oil
• 1⁄2 small yellow onion, finely chopped
• 1 clove garlic, finely chopped
• 1⁄2 cup trimmed, finely chopped chanterelles (about 2 oz.)
• Salt and freshly ground black pepper
• 1 tsp. finely chopped flat-leaf parsley
• 2-3 russet potatoes (2 lbs.), peeled and cut into 2" chunks
• Salt
• 1 1⁄2 cups "00" flour
• 1 tsp. sweet wine, such as moscato
• 4 egg yolks
• 2 tbsp. olive oil
• 1⁄2 lb. chanterelles, trimmed, larger ones torn into small pieces
• 4 tbsp. butter
• 1⁄4 cup grated parmigiano-reggiano
• 1⁄4 cup small sprigs flat-leaf parsley