In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Filling Preparation

Prepare the Filling

In a skillet over medium heat, sauté the finely chopped mushrooms until they release their moisture and are golden brown. Remove from heat and let cool. In a bowl, combine the mushrooms with ricotta, Parmesan, chopped sage, salt, and black pepper. Mix well.

Assembly and Cooking

Assemble the Ravioli

Roll out the dough into thin sheets. Place teaspoons of the filling onto the dough, spacing them evenly. Fold the dough over the filling and seal the edges with a fork, cutting out the ravioli shapes.

Cook the Ravioli

Bring a pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Sauce Preparation

Make the Sauce

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until they are crispy. Season with salt and pepper.

Combine and Serve

Add the cooked ravioli to the skillet with the sauce, gently tossing to coat. Serve hot, garnished with additional Parmesan if desired.