Heat the butter in a non-stick frying pan. Brown the meat for approx. 5 mins. per batch, remove from the pan. Sauté the shallots, carrot and sage in the same pan for approx. 5 mins. Pour in the wine and reduce a little. Pour in the stock, bring to the boil, reduce the heat. Return the meat and bay leaf to the pan, simmer for approx. 15 mins. Allow the filling to cool, mix in the parmesan and egg yolk, season.
Roll out the dough, cut out circles using a cutter (approx. 8 cm in diameter). Spoon the filling into the middle of half of the circles, brush the edges with egg white. Place the remainder of the circles on top, press the edges down firmly with a fork, squeezing out any trapped air.
Heat the clarified butter in a non-stick frying pan. Sauté the mushrooms and sage for approx. 5 mins., season with salt. Pour in the single cream, simmer for approx. 5 mins., season.
To cook the ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain. Add the ravioli to the sauce, mix carefully.