On a flat surface, place flour and make a well in the center. Add the eggs.
With a fork, slowly mix in the flour from the sides of your well with the eggs to form a smooth dough. Tightly wrap the dough in plastic wrap and let rest for at least one hour.
While the dough is resting make the filling. In a medium pan on medium-low heat, add butter chopped mushrooms, chopped shallot and garlic. Cook until golden brown, stirring occasionally.
Add the oregano and parsley and cook for about 15 to 20 seconds longer.
Sprinkle with flour and add the cream and cottage cheese. Heat on low for about one minute. Remove from heat and add parmesan. Stir to combine and let cool.
On a lightly floured surface, roll out the dough until it’s thin enough to see your hand underneath.
Using a pizza cutter, cut the dough directly down the center.
Place one heaping teaspoon of mushroom filling close to one side of the dough and repeat the process leaving about two inches apart from each scoop.
Fold over the remaining dough sheet to cover the mushroom filling and using your finger, press the dough between each mound and down both sides to make a seal.
Cut away excess dough around each ravioli and crimp each side to close any openings.
In salted boiling water, cook the ravioli for approximately five minutes.
While the pasta is boiling, make the sauce by melting the butter in a large skillet over medium-low heat and add the garlic. Stir until the garlic starts to slightly brown, approximately one minute. Be sure not to burn the garlic.
Stir in the heavy cream, water, thyme and oregano. Salt and pepper to taste. Simmer until slightly thickened, about 1 minute. Add more water if you want a thinner sauce. Remove from heat and stir in the parmesan cheese.
Drain the pasta and immediately spoon the cream sauce over top. Garnish with parsley, if desired.
Diva’s Tip: If you want more depth to the flavor, substitute the water with chicken broth.