Knead the flour, salt, eggs, egg yolks and olive oil to a medium-firm dough, add a little water if necessary. Wrap the dough in cling film and let it rest for 1 hour in the refrigerator.

Soak the boletus in warm water, squeezing it through thoroughly once to remove all impurities from the fruiting bodies. Peel the onion and chop finely. Wash the parsley, shake dry and finely chop the leaves.

After a soaking time of at least 10 minutes, remove the porcini mushrooms from the water and roughly chop them. Heat the oil in a pan, fry the onions until translucent, add the porcini mushrooms and fry for about 5 minutes. Season with salt and pepper and let cool.

Process the cream cheese with the porcini mushrooms, parsley, egg and breadcrumbs into a mass and season with salt and pepper.

Divide the dough in half and roll both out very thinly on a floured work surface. Spread small heaps of the filling about 5 cm apart on one half of the dough. Whisk the egg and use it to brush the batter between the fillings. Now place the other sheet of dough on top and press the brushed areas down well. Cut the dough into individual raviolis with a heart shape.

Cook the raviolis in salted water for approx. 10-15 minutes until al dente, lift out with a slotted spoon.

In the meantime, for the sage butter, wash the sage, shake it dry and pluck the leaves off and cut them into small pieces. Heat the olive oil in a large pan and fry the sage until crispy, add the butter, let it froth and serve the raviolis with the sage butter. Pepper to taste and serve immediately.