Step 1

Mix all the ingredients and process in a food processor for 45 seconds, until it's barely tacky to the touch. Use the chopping knife blade of your food processor. Add more flour or olive oil/water if you need to.

Step 2

On a dry surface - knead the dough until smooth (2 min), make a cylinder, cut into 6 pieces and wrap in foil and rest in the refrigerator for at least 4 hours. This makes the gluten relax and that in return makes it easier to roll out.

Step 3

When you are rolling out the dough; cover the dough you are not working with. Press the dough into a 7 cm (3 in) square with your fingers. Roll with a rolling pin, 15 cm (6 in) square. Dust just a tiny amount of flour on both sides of the dough, and roll it into 1mm thick (0.04 in). You should be able to see your fingers behind it if you hold it to the light. Start to cut the pasta into 8 cm (3+ in) circles. I used a 8 cm cookie cutter. Place all the discs in one layer at a parchment paper.

Step 4

Cook the pieces of bacon until brown but not crispy, set aside but reserve bacon fat.

Step 5

After the mushroom has been brushed clean of any dirt and cut into small bite sized pieces, add them into a non-stick saucepan with the bacon fat. Add butter if you need more fat in the pan. Add in the finely chopped shallot onion and cook until translucent, about 5 minutes.

Step 6

Now add in thyme, salt and pepper, sherry** and heavy cream. Give it a boil and reduce to simmer until it thickens, about 10 minutes. We don't want a very liquidy mixture, as this is going into a ravioli.

Step 7

Cut your butter into smaller sized pieces so the butter melts evenly. Add it in the pan (with a light bottom so you can see the browning action happening), and melt on medium high heat. The butter will begin to bubble, this is normal.

Step 8

Add in sage. Leave htem whole if you want more crisp. Stir occasionally to check the browning level. Once the butter smells really nutty and it has a lot of brown bits in it, you can take it off the heat. It is these brown bits that tastes nutty, so don't leave them out when you are pouring it over your wild mushroom ravioli.

Step 9

Add one small tablespoon of the thickened ravioli filling in the center of each pasta disc. Fold the dough around the filling and press the edges tightly together. Do this with the rest of the filling and pasta discs.

Step 10

Cook the raviolis in a large saucepan with salted water. Cook them for around 2-4 minutes. Once the raviolis float to the surface, they are done. Pour the ravioli into a colander and drain the pasta water.

Step 11

While the raviolis are cooking, dry roast coarsley chopped walnuts. Just pour them into a dry non stick pan and roast on medium high heat until you can smell the nutty deliciousness, a couple of minutes.

Step 12

Place the wild mushroom ravioli on plates. Pour the sage brown butter over, drizzle with walnuts and garnish with fresh thyme!