Blood Sausage Ravioli with Tender Nutmeg Pumpkin.

For the blood sausage, in a medium bowl, mix together all of the ingredients and season. Transfer to a sausage stuffer fitted with a medium nozzle. Place the hog casings over the nozzle and fill the casings, tying in four-inch intervals. Bring a saucepan of salted water to 160 degrees. Add the sausages and simmer for 30 minutes. Remove from the heat, shock in an ice bath, and, using a slotted spoon, transfer the sausages to a sheet pan. Remove the casings and discard. Transfer the filling to a cutting board, thinly slice, and reserve.

For the ravioli dough, in a medium bowl, combine the flour, eggs, and olive oil and mix until just combined. Transfer the dough to a lightly floured work surface and knead until smooth, about 10 minutes. Cover the dough with plastic wrap and set aside to rest for 30 minutes. Unwrap the dough, transfer to a lightly floured work surface, and divide into four pieces. Roll each ball through a pasta machine several times, starting with the widest setting and finishing with the third to thinnest setting. Arrange the chervil leaves down the center of two pasta sheets and cover each with a second sheet. Roll each through the pasta machine on the second thinnest setting and transfer to a lightly floured work surface. Using a 2-inch round ring mold, cut out 24 rounds, transfer to a parchment-lined sheet pan, and set aside.

To assemble the raviolis, in a small bowl, combine the eggs and water. Brush the edges of 12 pasta rounds and place some sausage filling in the center. Place a pasta round on top, press the edges to seal, and set aside.

For the nutmeg pumpkin, in a medium saute pan, melt the butter over medium heat. Add the pumpkin and the mushrooms and saute for five minutes. Add the thyme and saute for one minute. Remove from the heat, season, and set aside keeping warm.

To finish the ravioli, bring a medium saucepan of salted water to a boil. Add the ravioli and simmer until done. Remove from the heat, strain through a fine mesh sieve, and set aside keeping warm. In a medium saute pan, melt the butter over medium heat and simmer until golden brown. Add the raviolis, season, and toss to coat. Remove from the heat and set aside keeping warm.

To serve, arrange some nutmeg pumpkin in the center of a soup bowl and spoon some ravioli on top. Spoon some mushrooms around the dish and garnish with pumpkin seeds and chives.

(Serves 6)

For the blood sausage:

3 ounces pork leg meat, boiled and chopped

3 ounces pork head meat, boiled and chopped

1 ounce pork skin, boiled and chopped

3 ounces pork blood [*]

1 ounce cooked rice

1 ounce cooked barley

2 cloves garlic, peeled and chopped

2 sprigs marjoram, stemmed and chopped

2 1/2 foot hog casing

Salt and pepper to taste

For the ravioli dough:

2 cups all-purpose flour

2 eggs

1/4 teaspoon extra virgin olive oil

1/4 bunch chervil leaves

Salt and ground nutmeg to taste

For the ravioli assembly:

2 eggs, beaten

1/4 cup water

For the nutmeg pumpkin:

2 tablespoons unsalted butter

1 nutmeg pumpkin, peeled, seeded, and thinly sliced

1 1/2 cups chanterelle mushrooms

2 sprigs thyme, stemmed and chopped

Salt and pepper to taste

For the dish:

3 tablespoons unsalted butter

For the garnish:

Pumpkin seeds

Chopped chives

(*.) Available in Asian markets.