In a large bowl, add the flour and a pinch of salt. Break the eggs in the middle and whisk them with a fork.
Slowly mix the eggs with the flour until it starts becoming a dough. When it’s too sticky to mix with the fork, start kneading with your hands. Knead for about 10 minutes until you get a smooth and non-sticky dough.
If it’s too sticky, add more flour, if it’s too crumbly, add a few teaspoons of water until you get the right consistency.
Cover the pasta dough in plastic wrap and set in the fridge to rest for 10-15 minutes.
Make the Filling
In a pan, drizzle some olive oil and add the halved garlic cloves. Turn on the heat and add the mushrooms.
Sautè for a few minutes, then add the white wine and the fresh herbs. Cook for 10-15 minutes until the mushroom release all the water and it’s completely evaporated. Season with salt and black pepper to taste. You should end up with browned flavorful mushrooms.
Remove the garlic and let the mushroom cool down, then finely chop them or give them a pulse in a food processor.
In a bowl, mix the minced mushrooms with the fresh Ricotta and the Parmigiano cheese. Mix well with a spoon and set aside.
Assemble the Ravioli
With a pasta machine or a rolling pin, stretch the floured pasta dough until you get thin sheets of approximately the same size.
Dust the wooden board with flour and set one sheet of pasta. Add balls of filling the size of a walnut with a teaspoon or a piping bag. Wet the pasta around the filling with some water using a kitchen brush or your fingers.
Take the other sheet of pasta and place it on top. Press well with your fingers around the filling to remove as much air as possible and to stick the two sheets of pasta together.
Using a wheel cutter or a ravioli cutter, cut your ravioli and set them aside on a clean towel.
Bring a large pot of salted water to boil.
Make the Sauce
In a pan, add the butter and the minced garlic, sauté for a couple of minutes then add the cream and the grated Parmigiano cheese. Turn down the heat and let it simmer gently.
Gently toss the ravioli in the boiling water one by one and cook for 2-3 minutes. Drain with a skimmer and add them to the pan with the sauce.
Serve immediately with freshly grated Parmigiano cheese.
Wild Mushroom Mix: You can use whichever mushrooms you like or have available, but I suggest a good mix of wild mushrooms. The mix can contain Cremini, Oyster and King Oyster Mushrooms, Shiitake, Nameko, or Enoki.Freezing Ravioli: You can easily freeze Ravioli as long as they're not cooked yet. To freeze raw Ravioli, you should place them on a plate or tray lined with parchment paper, keep them separated so they don't stick to each other. After 8-12 hours, just can move the frozen ravioli to a freezer bag and store for up to 3 months.