Lasagnette with white ragù, pumpkin, and truffle

Ingredients for 4 people
For the EGG PASTA: 250g semolina, 130g eggs, a pinch of salt, ¼ tablespoon of oil.
For the WHITE RAGÙ: 150g carrots, 50g onions, 50g celery, 300g chicken breast, 200g pork loin, 250ml white wine, salt, oil, bay leaf.
For the PUMPKIN CREAM: 200dl vegetable broth, 500g pumpkin, 50g carrots, 50g onions, 50g celery, salt, oil.

Procedure
EGG PASTA: Knead semolina and eggs with a pinch of salt and a quarter tablespoon of oil until you get a smooth dough. Roll it out and make the pasta sheets to assemble the lasagna.

WHITE RAGÙ: In a sauté pan, sauté the mirepoix, once golden add the ground chicken and pork. Deglaze with wine and adjust the seasoning.

PUMPKIN CREAM: Sauté the cleaned pumpkin with a mirepoix of celery, carrots, and onion. Add the prepared vegetable broth and adjust the seasoning, then blend the mixture until you get a thick cream.

ASSEMBLY OF THE DISH: Use the pasta sheets to prepare the base of the lasagna, where the ragù, pumpkin cream, and julienne-cut truffle will be placed. Make 4 layers, finishing with the pumpkin cream. Bake at 180 degrees for 15 minutes.