Raviolo al Uovo

Ingredients

• 1 cup dried porcinis
• 4 ounces chanterelles, halved
• Extra-virgin olive oil
• Kosher salt
• Four 1/8-inch slices guanciale, finely diced
• 10 leaves fresh sage, plus 2 sprigs for the sauce
• 2 cups ricotta cheese
• 1 cup freshly grated Parmigiano, plus more for garnish
• 1/4 cup chopped fresh Italian parsley
• 10 large eggs, all heirloom or organic
• All-purpose flour, as needed
• 1/2 recipe Chef Anne's All-Purpose Pasta Dough, rolled into sheets for ravioli, recipe follows
• Semolina flour, as needed
• 1 stick unsalted butter
• 1/2 cup chicken stock
• 1 pound all-purpose flour
• 4 large eggs plus 1 yolk, all heirloom or organic
• 1/4 cup extra-virgin olive oil
• 1 to 2 tablespoons water, or more if needed
• Kosher salt

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