Ingredients

Make the dough

Place the flour on a clean surface or in a large mixing bowl. Make a well in the centre and crack the eggs into it.
Add olive oil and salt into the well. Using a fork, whisk the eggs and gradually incorporate the flour from the edges.
Once the mixture becomes a shaggy dough, knead it with your hands for 8–10 minutes until smooth and elastic.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

Heat butter or olive oil in a skillet over medium heat.
Add mushrooms and stir to coat. Cook without stirring for 3–4 minutes to brown.
Add a pinch of salt and garlic, stirring for 2 minutes. Remove from heat and cool.
Mix cooled mushrooms with ricotta, goat cheese, and arugula. Season with black pepper and additional salt to taste.

Divide the dough in half. Roll each half into a thin rectangle (approximately 16x8 inches).
Place small spoonfuls of filling (about 1 tablespoon each) onto one sheet, leaving 3cm gaps between each spoonful.
Brush water between and around the mounds of filling to help seal the sheets.
Place the second dough sheet on top. Press down between mounds to eliminate air pockets and seal the edges.
Cut ravioli into shapes using a pastry cutter, knife, or cookie cutter. Ensure edges are sealed.

Boil 5-7 litres of water and add salt. Add ravioli and cook until they float (about 3–5 minutes).
While ravioli cooks, melt butter in a small saucepan over medium-low heat.
Toss cooked ravioli in melted butter. Garnish with sage, finishing salt, and black pepper. Serve immediately.