Soak dried mushrooms in enough boiling water to cover for about 15 minute (until soft). Drain; squeeze and finely chop mushrooms.
In a large skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 min, or until liquid evaporates. Stir in porcini mushrooms, parsley and garlic; cook 1 more minute. Sprinkle with salt and pepper. In a medium bowl combine mushroom mixture, ricotta, and egg yolk.
Spoon 1 T mushroom mixture onto wonton wrapper. Brush egg white around edges and top with another wrapper. Press edges together to seal.
In two large saucepans, bring large amounts of water to boil. Add half the ravioli to each pan; cook for 3 to 5 minutes (until tender).
Combined the melted butter and snipped sage.
When ravioli is done, transfer to plates, drizzle with butter mixture, and sprinkle with Parmesan cheese. Garnish with sage sprigs.