Mushroom Ravioli

For the pasta dough, combine flour, eggs, oil and 1 teaspoon salt. Knead into a smooth, pliable dough. Add a little water or flour if necessary. Shape the dough into a ball, cover and let rest for about 30 minutes.

For the filling, brush the mushrooms thoroughly. Set aside 1 handful. Chop the remaining mushrooms into small cubes. Peel the onion and garlic and chop. Heat 1 tablespoon butter in a pan and saute the onions and garlic until soft. Add the mushrooms and cook for about 5 minutes, until the resulting liquid has evaporated. Season with salt, pepper and chile powder. Remove from heat and let cool.

Knead the dough again and roll out thinly with the pasta machine or on a lightly floured surface with a rolling pin. Place a dollop of mushroom filling at intervals of about 5-6 cm (approximately 2 inches) over half of the dough. Cover with the remaining dough and press firmly around the filling. Cut out the ravioli with a round cookie cutter or drinking glass about 7 cm (approximately 2/12 inches) in diameter.

Cook the ravioli in simmering salted water until they float to the surface.

For the sauce, pluck the leaves from the sage. Melt the remaining  butter in a pan and lightly fry the sage leaves and the remaining mushrooms. Season with salt, pepper, chile powder and paprika.