Add flour, salt, olive oil and eggs to the bowl of a food processor fitted with the blade attachment.

Pulse for 10-15 seconds until all ingredients are incorporated and the mixture becomes crumbly.

Remove the crumbly mixture from the food processor onto a large cutting board and using your hands, gather into a ball.

Knead the dough for 1-2 minutes until it is soft and supple.

Form into a ball and wrap in plastic wrap. Allow to rest at room temperature for 30 minutes to an hour.

Divide the dough into portions, keeping the unused portions wrapped in plastic until ready to use. Set aside.

Wash and dry the mushrooms. Using a food processor, chop the mushrooms until they are very fine.

Heat 1 tablespoon of olive oil in a medium sized skillet over medium heat. Add the minced garlic and finely chopped shallots to the pan and saute until the shallots are translucent, about 2-3 minutes.

Add the mushrooms and thyme leaves to the skillet. Continue to cook for around 10 minutes, stirring occasionally, until the majority of the mushroom water has evaporated.

Remove the mixture from the heat and stir in grated Parmesan cheese and parsley until well combined. Season with salt & pepper to taste. Set aside and cool completely.

Roll out the pasta dough with a rolling pin on a lightly floured surface, or alternately by using a pasta rolling machine, roll the pasta dough out to about 1/8 inch thick.

Lay one sheet of pasta down and place heaped spoonfuls of mushroom mixture on the pasta sheet about 1 inch apart.

Using a pastry brush, lightly brush the bottom pastry layer with water and then place an additional layer of pasta on top.

Using your fingers, gently push the layers of the pasta together around the filling, sealing the layers.

Cut the ravioli apart with a ravioli / pasta cutter, cookie cutter or knife (or by using a rolling pin on a ravioli mold) and set aside on a surface sprinkled lightly with flour or onto a drying rack. Repeat until desired amount of ravioli have been created or filling has been used up.