2Put the flour, the mushroom powder and the semolina in a bowl, form a volcano and throw the eggs in the center.
3Knead, adding a little water until the mixture is smooth.
4Let it stand for at least half an hour.
5After that, reassemble the machine and let the pastry pass through the rollers until it is thin.
6If you don't have the machine, you can make them with a rolling pin.
7Cover the dough with a wet cotton towel to prevent it from drying.
9Dice the onion and the pumpkin into pieces and saute them in a pan with a little oil.
10Add the sausage, salt and pepper. Let it cook. Then add two tablespoons of pear jam. Mix it well.
11Fill it by placing the filling over the dough strips. Cover it with another strip and with the help of a cookie cutter form the raviolis.
12Put them on a plate or tray, sprinkle lightly with flour to prevent them from sticking.
14Place the mushrooms in warm water to hydrate.
15Once done, reserve the water to boil the ravioli.
17Add the water used to hydrate the mushrooms, while preparing the sauce.
18Chop the bacon into small pieces and fry in plenty of oil.
19Add the chopped onion, lower the heat and let it soften.
20Add the mushrooms and garlic.
21Meanwhile, boil the ravioli for a couple of minutes.
22We drain them well and add the sauce.
23Let sit together for a couple of minutes. Add salt if needed.
24Serving suggestion: serve it with Parmesan cheese and freshly ground pepper.