Step 1

Add flour, water and a teaspoon of olive oil into a bowl.

Step 2

Start combining with a spoon. Then knead with your hands, until all the flour is integrated and the dough is uniform and smooth.

Step 3

Let the dough rest in a covered bowl for an hour, while preparing the filling.

Step 4

Fry onion in olive oil on high heat until translucent and beginning to brown.

Step 5

Add chanterelles and fry until they shrink and give off liquid.

Step 6

If using chanterelles that are not fresh and moist but dry and light, add 2 tablespoons of water to rehydrate them and bring out their full flavour.

Step 7

Stir in chopped garlic, oregano, salt and pepper.

Step 8

Cook for a few more minutes.

Step 9

You are aiming at a moist mixture, but without excess liquid.

Step 10

Place the dough on a work surface and begin to roll out with a rolling pin - or a round glass bottle ;-)

Step 11

Turn over and rotate by 90 degrees regularly to shape a rectangle.

Step 12

Dust dough or rolling pin with a tiny amount of flour whenever it starts to stick.

Step 13

Cut into multiple pieces when it gets too large to handle.

Step 14

When a sheet is about 2 millimeters thick, cut off the edges to create a neat rectangular sheet. Later, knead all leftover bits of pasta and roll out into a new sheet.

Step 15

Cut a rectangular sheet into smaller rectangles, each about 5 x 7 cm (2 x 3 inches).

Step 16

Place a heaped teaspoon of filling in the middle of one piece of pasta and cover it with another. Slightly stretch if necessary.

Step 17

Use a fork to seal the pasta around the edges. Make sure there are no gaps or holes.

Step 18

Place your shaped ravioli on a floured board or plate so that they don't stick together.

Step 19

Bring a large pan of water to the boil

Step 20

Gently lower some ravioli into the water and cook for 2 minutes or until the pasta is tender. When the ravioli float to the top, that is a sign they are probably ready.

Step 21

Remove the ravioli using a slotted spoon and continue to cook the ravioli in batches until they are all cooked.

Step 22

In a small pan, heat the sage and rosemary with the olive oil for 1-2 minutes

Step 23

Cover the ravioli in the herb oil, season with pepper and add any remaining filling on top. Enjoy!