Method

• 1.
  For pasta, place the flour and semolina in a stand mixer fitted with the dough hook and knead on low speed. Combine eggs and yolks in a jug and add to flour mixture with oil, 1 tsp fine salt flakes and 2 tbs tepid water. Knead until well combined and smooth. Enclose in plastic wrap and rest in refrigerator for 30 minutes.
• 2.
  Preheat the oven to 180°C. Place bone marrow stalk on a baking tray and roast for 30-35 minutes to render fat. Strain rendered fat into a heatproof bowl and reserve. Discard bone.
• 3.
  Meanwhile, place the field mushrooms in a baking dish and drizzle with olive oil. Season and roast for 20-25 minutes or until cooked. Transfer to a chopping board, finely chop and set aside. Pour any cooking liquid into a bowl and set aside.
• 4.
  To make the ravioli filling, place oil and half the butter in a large frypan over high heat. Add onion and garlic, and cook, stirring occasionally, for 4-5 minutes or until onion is softened. Stir in mixed mushrooms, thyme and chilli. Reduce heat to low and cook for 8-10 minutes or until mushrooms are cooked. Stir in cream and cook, stirring occasionally, for a further 10-12 minutes or until cream is thickened. Transfer to a heatproof bowl. Stir through chopped parsley and chopped field mushrooms. Season and set aside to cool.
• 5.
  To make ravioli, divide the dough into 4 pieces. Working with 1 piece at a time, place on a lightly floured work surface and press to flatten slightly. Start on the thickest setting on pasta machine. Run the dough through 3 times, folding it in half each time. Keep rolling the dough through the settings, reducing thickness each time and without folding in half, until 1mm thick. Repeat with remaining dough.
• 6.
  Place 1 pasta strip on a lightly floured work surface. Spoon 1 heaped tsp filling every 7cm down the centre of strip. Lightly beat egg with 1 tsp water and brush in-between each spoonful of filling. Place another strip of dough on top to cover and press together firmly, making sure filling is sealed. Using pasta cutter, cut strip into individual ravioli. Repeat with remaining pasta strips and filling. Place ravioli on floured trays and chill until needed.
• 7.
  To make the bone marrow sauce, heat the stock, reserved mushroom cooking liquid and reserved bone marrow fat in a small saucepan over medium heat. Bring to a simmer, remove from heat and whisk in remaining 60g cold butter until melted and combined. Season. Keep warm until ready to use.

• 8.
  Fill a large saucepan three-quarters full with cold water and bring to a simmer. In batches, add ravioli and cook for 6-7 minutes or until just cooked. Drain, place in a large heatproof bowl and drizzle with olive oil. Keep warm. Repeat with remaining ravioli. Divide ravioli among serving plates, spoon over bone marrow sauce and scatter with fried rosemary and grated parmesan to serve.