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 approximately 10–15 minutes, or until the pasta dough becomes smooth and elastic. If it feels excessively sticky, dust the surface lightly with flour.

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

Meanwhile, prepare the filling. Melt 1 tablespoon butter in a large skillet over medium heat.

Add the finely chopped mushrooms and cook for approximately 4–5 minutes, stirring occasionally, until they soften and begin releasing their moisture.

Continue cooking until most of the mushroom liquid has evaporated.

Add the minced garlic, chopped sage, onion powder, salt, and black pepper. Cook for another 2–3 minutes, stirring frequently.

Pour in the vegetable broth and balsamic vinegar. Continue cooking until the liquid has completely evaporated and the mushroom mixture is deeply savory and lightly browned.

Transfer the mushrooms to a bowl and allow them to cool.

Stir in the mascarpone until evenly combined. Cover and refrigerate the mushroom filling while you roll the pasta.

Lightly dust one or two sheet pans with semolina or flour.

Divide the rested pasta dough into four equal pieces. Keep the pieces you're not currently using covered so they don't dry out.

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

Cut the dough into circles using an approximately 8 cm round cutter.

Place about 1 teaspoon mushroom filling in the center of each pasta circle. Avoid overfilling.

Lightly brush the edges with water. Fold the pasta over the filling and press firmly to seal, carefully pushing out trapped air as you work.

Transfer the finished ravioli to the flour-dusted sheet pan without allowing them to touch. Repeat with the remaining pasta and filling.

Bring a large pot of generously salted water to a gentle boil.

Cook the Mushroom Ravioli with Sage Brown Butter Sauce in batches if necessary. Fresh ravioli will generally cook in approximately 3–5 minutes, depending on thickness. They should float and the pasta should be tender.

While the ravioli cook, melt ½ cup butter in a large skillet over medium-low heat.

Continue cooking, swirling or stirring frequently. The butter will foam before the milk solids begin turning golden brown.

Add the fresh sage leaves as the butter begins to brown. Continue cooking briefly until the butter smells nutty and the sage becomes fragrant. Watch carefully because browned butter can quickly burn.

Using a slotted spoon, transfer the cooked ravioli directly into the sage brown butter.

Gently toss for about 1 minute, adding a spoonful of pasta water if needed to help the butter lightly coat the ravioli.

Serve immediately with additional sage and freshly ground black pepper.