Place both flours in a small bowl along with the paprika, turmeric and salt and whisk to combine.

Using your hands, create a small well in the middle of the flour pile

Add the eggs to the flour well and using a small fork, begin to stir to combine

Slowly begin pulling some of the flour from the sides of the well into the egg

Continue pulling more and more flour in until the mixture is a thick, sturdy consistency

Using a bench scraper, pull the rest of the dough into the mixture and "chop" it all for several minutes to combine the rest of the flour into the dough

Using your hands, begin to form the loose dough into a ball

Knead the dough ball for 10 minutes. If the dough gets too dry, lightly wet the surface of one hand and use it to add moisture to the dough

Knead for a full 10 minutes, until the dough ball is smooth and elastic

Place the dough ball in a small bowl sprayed with cooking spray and cover. Let rest for 30 minutes

While the dough is resting, make the filling, and prepare the ingredients for the sauce

To make the filling, In a small bowl, combine pumpkin, ricotta, parmesan, cinnamon, nutmeg and salt and pepper

Stir to combine thoroughly

Set aside until ready to use

Slice mushrooms, chop sage, and mince onion and garlic for sauce and set aside

When the dough is finished resting at the end of 30 minutes, roll the pasta.

To start, cut the dough ball in half. Return one half to the bowl and begin working with the other half

Flatten the working dough with your hand and form into a rough rectangle shape

Setting your pasta roller on its widest setting, run the dough rectangle through the pasta roller

Take the rolled sheet and fold it in thirds (like a letter) and run through the pasta roller on its widest setting again. Repeat this step 4 more times

Reduce the setting on the pasta roller one thickness level and run the pasta sheet through three times. No need to fold from this point forward

Reduce the setting on the pasta roller another thickness level and run the pasta sheet through three times.

Repeat reducing the thickness level and running sheet three times until desired thickness of pasta is achieved, I ran it to the setting “5” on my KitchenAid pasta attachment.

Reset the pasta roller to the widest thickness and repeat the whole process with the second dough ball.

If using a ravioli mold, Cut all pasta sheets to about ½” longer than the mold.

Lightly spray the ravioli mold with cooking spray

Lay one sheet of pasta over the top of the mold and gently move or stretch the sheet so there is a small overhang on all sided

Using your thumb or the back of a teaspoon, gently press the center of each ravioli to create a small indentation to receive the filling

Scoop 1 teaspoon of pumpkin filling into each ravioli, being careful to only get in the indentation, and not on the nearby pasta dough.

When all raviolis are filled, take a small brush or your finger and dip in water. Run along all four sides of the mold, as well as down the middle and between each set of raviolis. You want to be sure to get all four sides of each ravioli wet

Carefully lay an second pasta sheet over the top of the one in the mold, being sure to align all 4 corners as closely as possible.

Using a small rolling pin, roll firmly along the top of the mold to set the doughs together and to cut the individual raviolis

Gently remove raviolis from the frame, and neatly set aside on a parchment line sheet pan.

Repeat the process until all of the dough sheets have been used.

Heat 2 quarts of water to a boil and add salt to water before adding raviolis

While the water is heating, begin the sauces

Start by heating 2 tablespoons of olive oil in the middle of a large skillet

When the oil is hot, gently place the 8 sage leaves to lightly fry them. Heat them for about 10 seconds.

Remove leaves from heat and place on a waiting paper towel. Sprinkle lightly with kosher salt

Add slice mushrooms to pan and let sit for about two minutes

Begin stirring mushrooms and add minced onion and garlic

Heat until onion is softened, then add chopped sage and toss to combine all.

Turn heat off until water boils for ravioli.

When water for ravioli boils, add ravioli and turn heat back on with mushrooms

Push mushrooms and onions to the sides of the pan, and add a 1 tablespoon of olive oil

When the olive oil has heated, add 1 tablespoon of all purpose flour

Stir the flour into the oil, making a roux.

When the roux begun lightly bubbling, take about ½ cup of water from the pasta pot and slowly pour into the roux, stirring constantly

Stir the mushrooms and onions back in and mix to combine

When the ravioli are ready, remove from the pasta water and drain.

Add raviolis to the skillet with the mushroom sauce and stir to combine all

Plate the ravioli and sauce, and top with 4 of the fried sage leaves per serving for garnish