In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.

Heat a skillet and crumble in the sausage and cook through, pour the meat into a strainer to thoroughly drain any fat.

While the sausage is cooking, prep the mushrooms, can be any mushrooms you like, just rinse, and chop. I used two handfuls of small Shiitake mushrooms, stems and caps, chopped.

After you remove the sausage from the pan, use the same pan, heat a splash of olive oil then add the mushrooms. cook until browned.

Add the mushrooms to the strainer with the sausage to let that drain a bit, then add a handful or so shredded Mozzarella.

Once the sausage and mushrooms are drained, pour that into a mixing bowl and stir together and let cool.

Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a a work surface and roll out the dough with a rolling pin, get it as thin as you can.

I used a dumpling press (3 inch size), you can use any method you prefer. When the dough is rolled out, cut circles just a bit larger than the press.

Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.

Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.

Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.

Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.