n  nn Methodnn Mix flour, semolina with eggs, olive oil and salt into a hard firm dough.nn Place the dough in a fridge for a couple of hours.nn  nn (insert Pic 2) Fillingnn 200g Button Mushroom, slicednn 40g Dry Porcini- Soaked in cold water and refrigerated over-nightnn 150g Ricotta Cheesenn A dash of nutmegnn 10g grated Parmesannn 20g Butternn 1 spoon Chopped Parsleynn ½ teaspoon Oreganonn 1 Egg Yolknn 1 Garlic clovenn Salt and Pepper to tastenn  nn Garnish/Saucenn 12 leaves Sagenn 40g Butternn 40g Parmesan for granishingnn  nn  nn Fry the sliced button mushrooms with dry Porcini in olive oil, garlic and season with salt and pepper.nn Cook for a few minutes until dry, then leave to cool.nn Chop into small pieces and add it to the pan.nn Add the Ricotta, grated Parmesan, chopped parsley, oregano, melted butter, a dash of nutmeg, egg yolk and salt and pepper.nn  nn (Insert Pic 3) Roll the pasta dough into 2 thin sheets (you can also use a rolling pin).nn Brush the sheets with water or beaten egg so the dough will stick together.nn (Inser pic 4) Using a spoon/ pastry bag, place small dots of mushroom and Ricotta filling on the pasta sheet.nn (Inser pic 5) Place the 2nd sheet on top of the filling.nn (Insert pic 6) Press thoroughly around the edges. Make sure there are no air bubbles.nn (Insert pic 7) Cut desired shape using pasta rings or rollers.nn (Insert pic 8) Boil in salted water for a few minutes.nn (Insert pic 9) Drain the ravioli and place on plate, sprinkle with grated Parmesan.nn  In a small pan put few dollops of butter and melt until golden brown then add the sage.nn Top the ravioli with the hot brown butter and sage. n