Method

1. Make the fresh pasta dough by kneading the flour with whole egg, to form strong dough. Rest for 15-20 minutes. Sheet and use as desired.
2. To make the mushroom Duxelle filling, melt butter in a sauté pan and add chopped onion and garlic. Sweat until translucent.
3. Add chopped mushroom and cook on a low heat till all the moisture evaporates.
4. Add cream, marjoram and reduce till the mixture is thick.
5. Add blue cheese and Parmesan; take off the heat, season as required and set aside.
6. In a sauce pan, melt butter and sweat onions.
7. Add cream and reduce till thick. Add sage and reduce to coating consistency.
8. Adjust seasoning as required, finish with grated Parmesan and take off the heat.

Making the Ravioli

1. Using a pasta machine, flatten the dough out a little and pass it through the thickest attachment in the pasta machine. After it rolls out, fold it over itself and pass through the machine again. After doing this three times change the attachment to a thinner one and pass through a couple of times before you change the attachment. At each stage use as much flour as required to ensure that the pasta sheet does not stick.
2. Brush off the excess flour from the sheet of pasta, give the sheet an egg wash and spoon the cooled mixture placing them in heaps 2-3 inches apart.
3. Fold the other half over the spooned mixture and seal by pressing down in between the heaps.
4. Make sure the edges are sealed completely or else the mixture will break out of the ravioli when cooking.
5. Cut them into squares.
6. Half fill water in a stock pot and bring to boil, add salt.
7. Drop the in ravioli in to the salted boiling water.
8. Cook until al dente, drain and immediately toss in sauce.