Rehydrate the morels in a bowl with hot water and let steep. Once softened cut larger mushrooms into rings, and keep the small mushrooms whole. Set aside.
Cook the bacon in a skillet until crispy, remove from pan, and retain a few tablespoons of the bacon fat. Roughly chop the bacon.
Add the butter and brown in the bacon fat and then sautee the mushrooms and chopped sage in the sauce. Season lightly with salt and pepper. Once cooked through, set aside, be careful not to burn the sauce.
In a small pan or skillet quick fry the sage in vegetable oil, drain and set aside for garnish.
Bring a large pot of water to a low boil and generously salt the water.
Assemble the raviolis.
Layer fresh pasta sheets on parchment paper on baking sheets and then cut sheets into 12- 5" squares. Keep all of the pasta covered with plastic wrap or a clean towel so it does not dry out.
Place the ricotta in a large ziplock bag and snip small corner to pipe the ricotta. Pipe 6 small circles about 3 inches high to form a "nest" for the egg on top of 6 pasta squares.
Separate 6 large eggs, retaining the yolk and inserting them into the ricotta nests.
Top each egg with pasta square and press down to squeeze out air and seal edges as close to the ricotta as you can. You can brush the bottom layer with the egg white around the edges if they are not sticking.
Carefully cut corners off of squares around each ravioli to form round raviolis.
Repeat process until all raviolis are formed.
Warm up the morel butter sauce and gather your garnishes of bacon, fried sage, and parmesan for plating.
Carefully drop raviolis, 3-4 at a time into the gently boiling water. Time the cook for 1 ½ minutes each ravioli until the fresh pasta is just cooked. You want the egg to remain runny.
Remove each ravioli and pat dry, place in pasta bowl or plate. 2 per serving, or 3 for a bigger appetite. Repeat until all of the raviolis are cooked.
Plate by placing the raviolis in the bowl, top with warm morel butter sauce, chopped bacon, fried sage and sprinkle of parmesan.
The egg should still be runny and when it mixes with the ricotta and sauce... heaven!