Start by preparing pasta: Combine flour and salt in a bowl, make a well in the middle, and add pumpkin puree and water.
Mix with a fork until just combined, then knead dough on a table/countertop for a full five minutes, until homogenous.
Wrap dough in a log in a damp kitchen towel and let rest for at least 20 minutes.
While the dough is resting, start your mushrooms. Heat olive oil, salt, and rosemary in a pan over medium heat.
Finely chop all mushrooms into very small chunks and add to pan. Cook, stirring frequently, for 15-20 minutes and remove from heat.
For pesto, pulse together ingredients until chunky. If you want a smoother, more traditional pesto, add 1 cup more spinach and add olive oil a tablespoon at a time until you reach your desired consistency.
Return to your pasta dough: on a well floured surface, roll out your dough to about ¼ to ⅛ inch thick. Transfer to parchment paper and make light indents with your ravioli stamp that cover half of the dough.
Using a small spoon or your hands, fill each indent with mushroom filling.
Gently fold over the remaining dough and use your fingers to seal the two pieces of dough around each mound of filling.
Using your ravioli stamp, stamp through the dough to produce the ravioli. Repeat until you have used up all your dough and filling.
In a pot of boiling salted water, cook ravioli 6 at a time (in 4 batches), removing with a slotted spoon once the ravioli is cooked (when it floats to the stop) and transferring to a sieve.
Serve with pesto.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-portabello-pumpkin-ravioli-with-sage-walnut-pesto/