Step 1: In a large skillet, cook the ground beef over medium-high heat until browned, breaking it apart with a spoon. Drain any excess fat.
Step 2: Add the finely chopped mushrooms to the skillet with the beef. Sauté until the mushrooms are softened and any liquid has evaporated, about 5-7 minutes.
Step 3: Remove the beef and mushroom mixture from heat and transfer to a large bowl. Let it cool slightly.
Step 4: To the cooled beef mixture, add the ricotta cheese, 1/2 cup Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
Step 5: Lay out a pasta square. Place about 1 tablespoon of the beef and mushroom ricotta filling in the center of each pasta square. Moisten the edges of the pasta with a little water.
Step 6: Fold the pasta over the filling to create your desired shape (e.g., a triangle or a half-moon for ravioli, or pinch edges for tortellini), pressing firmly to seal the edges completely, ensuring no gaps.
Step 7: Bring a large pot of generously salted water to a rolling boil. Carefully add the stuffed pasta in batches to avoid overcrowding. Cook for 3-5 minutes, or until the pasta floats to the top and is tender.
Step 8: Using a slotted spoon, transfer the cooked pasta to serving plates. Top with warm marinara sauce, a sprinkle of fresh Parmesan, and chopped fresh parsley and basil. Serve immediately and enjoy!