Method

Put the flour & salt in a bowl & mix, then add eggs then bring together to form a soft to firm dough, if too dry add the water in dribs to get the required consistency, then wrap in cling film flatten into a disc & put in the fridge for 1 1/2 hours.

In a frying pan over a med heat add oil & shallot, fry until a little colour stirring often, then add garlic & cook for another minute, then add chopped mushrooms, porcini mushrooms, & brandy, cook stirring for 5 to 8 mins or until soft, take off the heat & allow to cool.

In a bowl add breadcrumbs, Parmesan, herbs, egg, salt & pepper & mix well, then add cooked mushroom mixture & mix well.

Cut dough in half, then using a pasta roller which is best or use a rolling pin on a floured worktop, roll out 2 thin strips 12 to 14 cm wide, then place a tbsp of the mushroom filling in the centre 4cm apart, when wet around the edges with a pastry brush, then lay the other pasta strip over the top of the fillings, push as much of the air out as you can & squeeze edges together, using a knife or a pastry wheel cutter cut into squares & set aside.

Make the sauce, add oil, garlic & mushrooms to a the same frying pan, cook for 3 mins or until soft, then remove mushroom and set aside, next add butter to melt then add flour & mix in with a wooden spoon, cook for 30 sec, then add wine stir in, add salt, pepper & cooked mushrooms, stir in, add a little water if too thick to loosen sauce.

Cook ravioli in salted boiling water for 3 mins scoop out with a slotted spoon, & add to the mushroom sauce in the frying pan, mix & coat pasta, then serve.