Recipe for Mushroom Ravioli, Smoked Sausage, Mascarpone, and Creamy Sauce

For the dough: Mix the flour, salt, eggs, and yolks, and knead everything together. Add water gradually until obtaining a dough that is firm but smooth. Wrap the dough and let it rest in the refrigerator for 1 hour.

For the filling: Clean, peel, and chop the mushrooms finely. Slice the shallots. Cut the sausage into very small cubes. Melt the butter in a large pan and add the shallots. Sauté them and add the diced sausage. Lightly brown everything and add the mushrooms. Season and cook for a few minutes. Off the heat, add the cream cheese and the cream. Reserve the filling in the refrigerator.

Roll out the dough thinly to obtain a long strip. Brush a little water over it. Place small mounds of filling and cover with another strip of dough. Seal the edges around each piece and cut out the shapes with a cutter. Cook the pasta for 4 minutes in salted boiling water.

For the sauce: Heat the remaining filling with the cream. Let it reduce slightly, then blend everything to emulsify.

To finish: Grill the small mushrooms and chop the chives. Place 5 ravioli per person in deep plates. Pour sauce over the ravioli, add a few mushrooms, some chives, and generously grate cheese on top.