Ravioles aux champignons

Preparing the pasta dough:

1. 1Pour the flour onto the work surface.
2. 2Make a well in the center and pour in the egg yolks, olive oil, and salt.
3. 3With a fork, start whisking the egg yolks gently, gradually incorporating the flour from the edges of the well.
4. 4Keep mixing until the dough starts to form.
5. 5Once the dough is firm enough, start kneading it with your hands.
6. 6Knead for about 10 minutes until you get a smooth, elastic dough.
7. 7If the dough is too dry, add a few drops of water; if too sticky, add a little flour.
8. 8Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes.
9. 9After resting, cut the dough into several portions to make it easier to work with. Take one portion and flatten it slightly with your hands.
10. 10Use a rolling pin to roll out the dough into a thin sheet, or a pasta machine.

Preparing the ingredients:

1. 11Finely chop the shallots.
2. 12Remove the garlic germ and finely chop it.
3. 13Finely chop the parsley.
4. 14Clean the mushrooms and separate the caps from the stems.
5. 15Cut the caps into four or six pieces.
6. 16Cut the stems into small pieces.

Preparing the filling:

1. 17Heat a little olive oil in a pan.
2. 18Add the mushrooms and sear them over high heat.
3. 19When the mushrooms are browned, add the garlic and shallots.
4. 20Cook for a few minutes.
5. 21Add the parsley, mix, and set aside in a bowl.

Preparing the sauce:

1. 22Heat a little olive oil in a pot.
2. 23Add the mushroom stems and sear over high heat.
3. 24When the mushrooms are browned, add the chopped shallot.
4. 25Deglaze with the white wine.
5. 26Let reduce almost completely, then add the heavy cream.
6. 27Season with salt and pepper.
7. 28Lower the heat and let reduce for a few minutes.
8. 29Blend with an immersion blender until smooth.

Preparing the ravioli:

1. 30Chop the parsleyed mushrooms with a knife or in a food processor.
2. 31Cut the sheets of fresh pasta into squares.
3. 32Fill each pasta square with a tablespoon of filling in the center.
4. 33Moisten the edges of the pasta sheet and fold to form a triangle, making sure to remove the air from the ravioli.
5. 34Cook the ravioli in boiling salted water for a few minutes.
6. 35Plate the ravioli, adding the mushroom sauce and fresh chopped chives.