A rich mushroom sauce coats the tender pumpkin-spice ravioli in this elegant meatless meal.
To prepare ravioli dough, on a clean surface, shape flour into a mound and make a well in the center. Put eggs and dash salt in well. Using your hands, mix carefully and incorporate all of the flour (mixture will be stiff). Knead until smooth and elastic. (Or with a steel blade in a food processor bowl, combine flour, eggs and dash salt. Cover and process just until the mixture forms a ball.) Cover and let the dough rest for 30 minutes.
For pumpkin filling, in a small saucepan, melt the 3 tablespoons butter. Add ground cookies, bay leaf, dash salt, nutmeg, saffron, cloves, cinnamon, and red pepper. Heat for 1 to 2 minutes, stirring until combined. Remove from heat. Remove and discard bay leaf. Stir in pumpkin, the 1/3 cup Parmesan cheese and the bread crumbs. Cool.
On a lightly floured surface, roll out ravioli dough to a 30x10-inch rectangle. Cut into 72 two-inch squares. Spoon a rounded 1/2 teaspoon of filling onto one square of dough; moisten edges, then top with another square of dough, pressing edges to seal. Repeat with remaining dough and filling. Cook in boiling water for 6 to 8 minutes or until pasta is cooked, but firm. Drain ravioli. Keep warm.
Meanwhile, for mushroom sauce, in a large skillet, cook mushrooms in the 1/4 cup butter until mushrooms are golden and butter is lightly browned.
To assemble, add cooked ravioli and the 1/4 cup Parmesan cheese to mushroom sauce. Toss carefully to coat. Garnish with basil and shredded Parmesan cheese. Makes 6 to 8 servings.
If using dried mushrooms, soak the mushrooms in enough warm water to cover for 30 minutes. Rinse; squeeze to drain mushrooms thoroughly. Discard tough stems. Slice as desired.