Start by making the pasta dough. In a bowl, combine 1 cup (about 200 grams) of cooked pumpkin and 2 eggs. Beat well until smooth. Pour the flour onto a work surface and make a well in the center. Add the pumpkin and egg mixture to the well. Gradually mix together, then knead until you have a smooth, firm dough. Cover with a glass bowl and let rest for about 30 minutes.

While the dough rests, prepare the filling.

Clean the mushrooms, removing any dirt. Place them in a nonstick skillet with a little extra-virgin olive oil, salt, pepper, and parsley. Sauté until softened. Once cooked, roughly chop them with a knife.

In a glass bowl, mash the remaining cooked pumpkin with a fork. Add the grated Parmigiano Reggiano, thyme, and sage, and mix well. Finally, add the chopped pioppini mushrooms and combine thoroughly. Set aside.

After the dough has rested, roll it out very thinly using a rolling pin or a pasta machine.

Once rolled out, cut the dough into strips about 5 inches (12 cm) wide. Place small mounds of filling (about 1 tablespoon each) spaced about 2 inches (5 cm) apart. Fold the dough lengthwise over the filling. Seal the ravioli well with a fork or a ravioli cutter. As you finish, arrange the ravioli neatly on a floured work surface.

Brown the sausage well, then add the drained porcini mushrooms, which you have soaked in fresh water for about 30 minutes. Cook for a few minutes. If needed, add a little of the mushroom soaking water to keep the ragù moist.

When everything is ready, cook the ravioli in plenty of boiling salted water for 3–4 minutes, no more.

Use a slotted spoon to transfer the ravioli directly into the skillet with the ragù. Toss gently to avoid breaking the ravioli.

For us, this is a truly successful dish—tasty and wholesome. The recipe is very easy and quick (we had it on the table in under an hour) and is perfect for both casual and special meals.

See you in the next recipes!

Pierre and Vivy!