For the fresh pasta:
Pour the two flour into a bowl, then combine egg, oil and salt. Work the dough clockwise until it reaches a rough compound. Wrap the pasta in transparent film and let it rest in the fridge for 1 hour.
Spread the fresh pasta, trying to get a puff pastry that has a width of about 10 cm and as thin as possible. After that, put the porcini mushroom sauce (the amount of teaspoon), then overlay another puff pastry of the same size and apply a slight pressure to bring out all the air held by the two puff pastry. With the pasta cup cut the ravioli and put it on a floured tray and keep them aside.
Once the water is boiling, add the salt and let the ravioli cooking for 3 minutes.
For the clams:
In a pan fry the crushed garlic, oil and chili; once golden add the clams, the white wine and a little of baking water.
Drain the ravioli and mix them at low heat until creamy.