Prepare the pasta dough by combining flour, mushroom powder, and semolina in a bowl.

Create a well in the center and add the eggs.

Knead the dough, adding water gradually until smooth.

Let the dough rest for at least 30 minutes.

Roll out the dough using a pasta machine or rolling pin until thin.

Cover the dough with a damp cloth to prevent drying.

For the filling, dice onion and pumpkin.

Sauté the onion and pumpkin in olive oil until softened.

Add sausage, salt, and pepper to the pan and cook through.

Stir in pear jam and mix well.

Place small mounds of filling onto the pasta sheets.

Cover with another sheet of pasta and cut out ravioli using a cookie cutter.

Place the ravioli on a floured plate to prevent sticking.

For the sauce, hydrate dried porcini mushrooms in warm water, reserving the mushroom water.

Chop bacon into small pieces and fry in olive oil until crispy.

Add chopped onion to the bacon and cook until softened.

Add the hydrated mushrooms and garlic to the sauce.

Bring the reserved mushroom water to a boil and cook the ravioli for a few minutes until they float.

Drain the ravioli and add them to the sauce.

Let the ravioli and sauce sit together for a few minutes, adding salt as needed.

Serve with Parmesan cheese and freshly ground pepper.