Place the flour on a clean work surface and make a large well in the center. Crack the eggs into the well.

Using a fork, gently whisk the eggs while gradually incorporating flour from the inner edges of the well.

Once a rough dough begins to form, use clean hands to bring everything together.

Knead for about 15–20 minutes, or until the dough becomes smooth and elastic.

Wrap the dough tightly and allow it to rest at room temperature for at least 30 minutes.

Melt 1 tablespoon butter in a large skillet over medium heat.

Add the finely chopped mushrooms and cook for about 4 minutes, stirring occasionally, until softened and most of their moisture has evaporated.

Add the garlic, chopped sage, onion powder, salt, and black pepper. Continue cooking for about 5–10 minutes, stirring frequently.

Pour in the vegetable broth, lemon juice, and balsamic vinegar.

Cook until the liquid has completely evaporated and the mushrooms are deeply flavored and lightly browned.

Remove from the heat and allow the mixture to cool.

Combine the cooled mushrooms with the mascarpone until evenly incorporated.

Cover and refrigerate while you prepare the pasta.

Lightly dust one or two baking sheets with semolina or flour.

Divide the rested pasta dough into four equal portions. Keep portions you are not using covered so they do not dry out.

Using a pasta machine or rolling pin, roll one portion into a very thin sheet, approximately 2 mm thick.

Cut the pasta into circles using an 8 cm round cutter.

Place about 1 teaspoon of mushroom filling in the center of each circle, taking care not to overfill.

Lightly brush the edges with water, fold the pasta over the filling, and press firmly to seal. Gently push out trapped air as you work.

Transfer the finished Mushroom Ravioli to the prepared baking sheet, leaving space between each piece.

Repeat with the remaining dough and filling.

Bring a large pot of generously salted water to a gentle boil. Add the ravioli in batches and cook for approximately 4–5 minutes, or until tender and floating at the surface.

Melt the butter in a large saucepan or skillet over low-medium heat.

Cook for about 4–5 minutes, stirring or swirling frequently.

Add the fresh sage leaves and continue cooking until the butter becomes golden brown and develops a rich, nutty aroma. Watch carefully to prevent burning.

Transfer the cooked ravioli directly into the sage brown butter sauce.

Gently toss for about 1 minute until every ravioli is coated.

Serve immediately.