1. Wash mushrooms, dry and cut. Peel the onion, cut into half rings. Peel the garlic clove and mash lightly with your fingers. Heat a frying pan, pour in the oil, then add the garlic. After 30 sec. Remove the garlic and add the onion to the pan, cook for 3 minutes. Add mushrooms, salt, pepper and cook over high heat until all the juice has boiled away. Put the mushrooms in a sieve and let stand for 10 minutes, then transfer to a bowl. 2. In the same pan, fry the chopped ham, stirring constantly (2 minutes). Wash and dry greens. Set aside 8 large basil leaves. Chop the rest together with parsley and green onions. Add ham and chopped greens to a bowl with mushrooms. Salt, pepper and mix thoroughly. 3. Make 4 balls from minced meat. Grease the set aside basil leaves with vegetable oil and cover the minced meat balls with them. Cover with cling film and put in the freezer for 2 hours. 4. Sift flour with salt. Beat eggs, add yolk and oil. Knead the dough for at least 10 minutes. Roll into a ball and cover with a damp towel. Let stand 10 min. 5. Roll out the dough and cut out 4 circles with a diameter of 10 cm and 4 circles with a diameter of 12 cm. Place a minced meat ball in the center of each smaller circle. Brush the edges of the pastry with the beaten egg. Cover the ravioli with the remaining circles and press the edges with your fingers. Make sure there is no air left inside. 6. Pour water into a large saucepan, put on fire. As soon as the water begins to boil, dip the ravioli into it and cook for 4 minutes. Transfer to a warmed dish with a slotted spoon and drizzle with olive oil. Serve with sour cream.