Prepare the pasta for the ravioli by placing the flour in a bowl; make a well in the centre and add in the eggs. Begin to mix first with a fork and then knead with your hands until you have a smooth, even dough.
Cover the dough with plastic wrap and set it aside for half an hour.
In the meantime, prepare the filling: chop the mushrooms and sauté in a pan with a drizzle of extra virgin olive oil and a clove of garlic; cook for a few minutes.
Season with salt and pepper, add the grated Grana Padano Riserva and purée in a mixer.
Divide the dough in half and roll out the pasta sheet until very thin, creating two equal rectangles.