FOR THE FILLING:

Place butter in large pan over high heat. Add mushrooms, shallots, thyme, and nutmeg. Saute until mushrooms are golden brown. Add sherry and cook for 1 to 2 minutes, until evaporated. Place contents of pan in food processor and pulse to combine. Place ground mushrooms in a work bowl and stir in egg, bread crumbs, and cheeses. Season with sea salt and ground pepper and set aside.

FOR THE SAUCE:

Heat olive oil in small saute pan and season with chili flakes, thyme, sage, and garlic. When aromatic, spoon out solids and drizzle ravioli with sauce.

FOR THE ASSEMBLY:

Lay out 6 wonton wrappers or pasta squares at a time. Working quickly, brush pasta with egg wash. Spoon a teaspoon or so of filling into center of each square. Lay another piece of pasta directly over filling and seal with your fingers, pushing out any air as you seal the last side. Repeat until all 24 pieces are made. Reserve.

Bring a gallon of water to a boil. Salt the water and add ravioli. Cook through and drain gently. Divide onto plates and serve, spooning sauce around plate and garnishing with grated Parmigiano-Reggiano.