Make Dough

1. Mound flour on flat, clean work surface
2. Create a well in the middle of the mound. Add eggs, drizzle oil, season with salt & pepper
3. With a fork, start to whisk wet ingredients together, and slowly incorporate flour
4. When the mixture starts to look clumpy, gather into ball and start to work with your hands, kneading remaining flour into a dough ball. If dough is too dry to incorporate all of the flour, add 1-2 tbsp water to moisten
5. Add pinch of nutmeg and a drizzle of truffle oil to the dough
6. Knead 10-15 minutes, or until dough is smooth
7. Cover with plastic and rest 1 hour in the refrigerator before use

Prepare Filling

1. Sauté garlic in olive oil
2. Add mushrooms and cook 3-4 minutes until excess water from the mushrooms has evaporated. Add parsley
3. Transfer mixture to food processor.  Add Parmigiano Reggiano and pulse
4. Divide dough into quarters, and put one portion of dough through the pasta roller. Remove, and run dough through again, repeating until the dough is 1/16” in thickness. Do this with the remaining 3 portions. If you do not have a pasta maker, roll with rolling pin to same thickness on a floured work surface
5. Cut each rectangle of dough in half across the width. Spoon 2 tbsp of filling onto one cut piece of dough, spaced 1” apart
6. Wet edges of dough and around the filling with egg wash. Top with second half of dough, and press down around filling mounds to seal
7. Cut into squares with ravioli cutter, or cut with a knife and crimp edges with a fork to prevent filling leakage

Make Sauce

1. Melt butter, add rehydrated wild mushrooms and season with salt & pepper
2. Add chopped parsley & shallot, cook 5-6 minutes
3. Meanwhile, start a pot of boiling water. Add olive oil and raviolis and boil 6-7 minutes
4. Add heavy cream to sauce. Drain and transfer raviolis to pan of sauce
5. Cook raviolis 4 minutes longer in sauce
6. Add Parmigiano Reggiano, salt and pepper, truffle oil and remaining parsley
7. Plate and garnish with a sprig of thyme