Spinach and Mushroom Ravioli with Chive Butter

Combine the olive oil, water, and whole eggs in a bowl until they are fully incorporated. Set the mixture aside for now.

Combine the flour and salt in a separate large bowl, creating a well in the center of the mixture. Pour the egg mixture into the well and mix just until everything is combined. Turn the dough out onto a lightly floured surface and knead it until it becomes smooth, taking around 5 to 10 minutes. Add more flour or water as needed to achieve the right consistency. Wrap the dough tightly with plastic wrap and set it aside to rest.

Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped onion to the skillet, stirring constantly until the onions start to soften, about 2 minutes. Add the sliced mushrooms and continue cooking and stirring until they are soft and the liquid has evaporated, about 10 minutes. Remove the skillet from the heat and allow it to cool down.

Beat the cream cheese in a bowl until it's smooth. Add the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, chopped spinach, 1 tablespoon of chives, parsley, and cayenne pepper to the bowl. Season with salt and pepper to taste.

Roll out the pasta dough to about 1/16 inch thickness. Use a large cookie cutter to cut out circles, each measuring around 3 to 4 inches in diameter. Roll each circle out as thin as possible, working with one at a time. Brush the pasta lightly with egg white on both sides. Place about 1 heaping tablespoon of the mushroom filling onto the center of each pasta circle, then cover it with a second piece of pasta. Pinch the edges to seal the ravioli, making sure they are tightly closed. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet and repeat the process with the remaining pasta and filling.

Fill a large pot with lightly salted water and bring it to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return it to a boil. Cook until the pasta floats to the top, taking around 3 to 4 minutes; drain.

To make the sauce, melt butter in a skillet over high heat, cooking and stirring until it's browned, taking around 5 to 7 minutes. Stir in 1 1/2 teaspoons of chives and serve the sauce over hot ravioli.