1 cup dried porcinis
4 ounces chanterelles, halved
Extra-virgin olive oil
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
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