In a large mixing bowl, combine the flour and salt.

Make a well in the center, add the eggs and olive oil, and mix until a dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

In a skillet over medium heat, sauté the chopped mushrooms and garlic until the mushrooms release their moisture and become tender.

Remove the skillet from heat and let the mixture cool slightly.

In a bowl, combine the mushrooms with ricotta, Parmesan, salt, and pepper.

On a floured surface, roll out the rested dough thinly using a rolling pin.

Cut the rolled dough into squares or circles.

Place a spoonful of filling in the center of each piece, then fold and seal them using a fork.

Bring a large pot of salted water to a boil.

Cook the ravioli for 3-4 minutes until they float to the surface.