Champignon Mushroom Ravioli with Sage Brown Butter

Ingredients

• 3 Large Eggs, plus 1 egg, lightly beaten with 1 tablespoon water
• 2 Cups All-Purpose Flour
• 1 Teaspoon Kosher Sea Salt Flakes
• 2 Tablespoons Olive Oil
• 2 Tablespoons Minced Shallot
• 1 Ounce Kibbled Mushroom Blend
• 2 Tablespoons White Wine
• 1 Teaspoon Fresh Thyme Leaves, chopped
• 3 Tablespoons Vegetable Broth
• 1/4 Cup Champignon Mushroom Powder
• 2 Tablespoons Parmesan Cheese, plus more for garnish
• 1 Stick Butter
• 12 Sage Leaves
• Ground Black Peppercorns Dustless