Rehydrate the dried mushrooms in a bowl of hot water for at least 30 minutes.

Add the minced garlic in a pan drizzled with olive oil. Turn on the heat to medium and when the garlic starts to sizzle, toss the finely chopped mushrooms.

Let them brown for a few minutes, then pour the white wine and let evaporate. Turn down the heat.

Season with salt and pepper and let the mushrooms cook for about 7-8 minutes. Add some water if necessary.

When the mushrooms are cooked, drain the excess liquid and add let them cool.

Add the mushrooms to the Ricotta, add the finely chopped parsley and mix well. Season again if necessary.

Have a large table or cutting board cleaned and ready to make the fresh pasta. Keep a clean towel next to you to rest the Ravioli.

In a large wooden board (or a large bowl) put all the flour creating kind of a mountain, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.

Still mixing with the fork, add the flour to the eggs a little bit at a time until it gets all mixed up together.

When you've added already most of the flour and it becomes hard to mix with the fork, mix well with your hands until it becomes a uniform dough, add some more flour to the board if necessary and knead for 10-15 minutes until the dough becomes smooth and elastic.

Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes.

After the rest time, with a rolling pin or pasta machine, roll the dough until it gets quite thin, but not too thin that'll break.

With a teaspoon or a sac-a-poche place the filling in the center of the sheet, big as a walnut, leaving about 5 cm (2 in) between each other.

Brush with water around the filling and cover with the other pasta sheet. Pinch with your finger starting from one side and slowly all around to also remove the air from inside the ravioli.

Cut the ravioli with a knife or a cutter, then press again the edges with your fingers to make sure they're well stick together and then set the ravioli aside on the clean cloth to rest. Proceed with the same process for the rest of the pasta.

Peel and chop the pumpkin in cubes. Boil in slightly salted water for 15-20 minutes or until a fork can pierce it easily.

Season with salt and black pepper and set aside.

Boil the Ravioli for 3-4 minutes in a large pot of salted water.

Pour the sauce on the plates, drain the ravioli and add them on top. Serve with freshly grated Parmigiano Reggiano cheese.