Place the flour, eggs, salt and olive oil in a food processor and empty the mixture onto a floured surface. Soak the saffron strands in some water, drain them and sprinkle on the dough. Pull the dough together and knead it for 8-10 minutes until it is soft and pliable and the saffron has left reddish streaks throughout the dough. Leave to rest in the fridge for 30 minutes. Then roll into long sheets, cut into squares and set aside until you have made the filling.
To make the raviolo filling, sauté the onion in butter until soft. Season and stir in the flat leaf parsley and thyme. Add the mushrooms and simmer until the liquid from the mushrooms evaporates and the flavours infuse. Remove the thyme sprigs from the mixture, add the Parmesan and leave the mixture to cool.
Place a pasta square on a clean counter and place a spoonful of the mushroom filling on top, brush the edges of the pasta with water and put another pasta square on top and press down the edges firmly. Keep chilled.
To make the cep sauce, sauté the garlic and shallots in the butter for 1-2 minutes. Stir in the parsley, thyme and the wine and cook over a low heat until the wine reduces. Add the ceps and cook for 2 minutes and then stir in the cream. Bring the sauce to just under a boil, reduce the heat and simmer for about 20 minutes to allow the flavours to infuse and the sauce to intensify. Put the sauce in a food processor and blend until smooth. Keep warm until service.
When ready to serve, cook the raviolo in boiling, salted water for 3-4 minutes until warmed through, remove from the water with a slotted spoon and pat dry with kitchen roll.
Place some rocket on the serving dish, put the raviolo on top and drizzle generously with the cep sauce. Garnish with Parmesan shavings and shaved truffle (optional).