Instructions

1. To prepare the dough, combine flour and salt on a clean work surface and collect into a mound. Create a small well in the center and drop in eggs and 1 tablespoon of olive oil. Beta oil and eggs lightly, then gradually work in the flour, using one hand to mix and one hand to keep the liquid contained. When dough forms a ball, knead briefly on a floured surface until dough is smooth and elastic (about 10 minutes). Brush dough with remaining oil and allow to rest, tightly covered, for about 30 minutes.

2. While dough rests, prepare the filling. Heat butter in a medium saute pan, and shallots and garlic to pan, being careful not to let garlic burn. When shallots begin to soften, add mushrooms and continue to cook until mushrooms soften and release their juices. Drain excess liquid from pan and transfer cooked mushrooms and shallots to a mixing bowl. Allow mushrooms to cool to room temperature, then add sage, parsley, ricotta, 1/2 teaspoon salt, and black pepper. Mix thoroughly.

3. Using a rolling pin or pasta roller, roll out the dough into 3 or 4 long, thin sheets then place on a work surface that has been dusted with polenta. Place 1 tablespoon dollops about 1 inch apart on half of each strip, then lightly brush around each dollop with water; fold over other half of dough and press to seal, making sure there are no trapped air bubbles. Cut with a shaped ravioli stamp or with a rolling ravioli cutter and place on a baking sheet dusted with cornmeal. Ravioli can be frozen or refrigerated until use; boil for 2 to 3 minutes or until ravioli float to the top, and serve with favorite sauce or brown in butter.