Combine the flour, eggs, olive oil, and water on a work surface, knead for 8 minutes until smooth, wrap, and rest for 30 minutes.

Sauté the chopped cremini mushrooms in a hot skillet for 3 to 4 minutes without stirring, add the garlic and thyme, cook 2 more minutes, cool, then stir in the ricotta, Parmesan, salt, and pepper.

Roll each piece of rested dough to 1mm thick, portion heaped teaspoons of filling at 5cm intervals on one half, brush around the filling with beaten egg, top with the second half, press to seal, and cut into individual ravioli.

Boil the ravioli in well-salted water in batches of 8 to 10 for 3 to 4 minutes until they float, then lift out with a slotted spoon.

Melt the butter in a skillet over medium heat, fry the sage leaves for 2 minutes until crisp and the butter turns golden amber, add the lemon juice, toss in the ravioli, plate, and finish with Parmesan and the crisp sage leaves on top.