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Make sure your work surface is clean.
Pour your flour into a little mountain on your work surface and create a well in the center.
Crack your eggs into a small bowl and pour them into your flour volcano.
Sprinkle on your salt and whisk the eggs without breaking your flour wall.
Incorporate your flour little by little, then knead your dough for about three minutes.
Wrap the dough in plastic wrap and let it rest on the counter for 30 minutes.
Wash and prepare your mushrooms and shallot.
In a preheated skillet, drizzle olive oil and cook the baby bell mushrooms and shallot for about five minutes.
Combine the cooked mixture with parsley, ricotta, Parmigiano Reggiano, salt, and black pepper.
Move the filling into a zip-top bag or piping bag.
Roll out the dough using a pasta roller to your desired thickness.
Fill the ravioli with the prepared filling and seal them.
Cook the ravioli in boiling salted water for 2-3 minutes until they float.
Prepare the sauce by cooking shiitake mushrooms and garlic in butter, then adding heavy cream and Parmigiano Reggiano.
Serve the ravioli with sauce and garnish with parsley.