Place the dried morel mushrooms in a large bowl and cover them with 500 ml of lukewarm water. Soak for 20 minutes until softened.

Preheat the oven to 180°C / 350°F. Halve the spaghetti squash lengthwise and scoop out the seeds.

Rub the squash cut sides with 1 tbsp olive oil, salt, and black pepper. Place the 4 garlic cloves beside the squash in a baking dish.

Roast the squash and garlic for 60 minutes, until the squash flesh is tender and easily separates into strands.

Drain the softened morels and rinse them thoroughly to remove any grit. Reserve the soaking liquid only if it is grit-free.

Melt 15 g of butter in a frying pan over medium heat. Sauté the morels for 3 to 4 minutes.

Add the finely chopped shallot to the pan. Cook for 2 to 3 minutes until translucent.

Pour the dry white vermouth into the pan to deglaze. Simmer until the liquid has nearly evaporated, then remove the pan from the heat.

Bring a large saucepan of salted water to a boil. Cook the lasagna sheets until pliable but still al dente, following the package timing.

Reserve 200 ml of pasta cooking water before draining the lasagna sheets. Rinse the sheets under cold water and lay them flat.

Scrape the cooked spaghetti squash flesh into a large bowl using a fork. Discard the squash skin.

Mash the roasted garlic cloves with a pinch of salt. Add the mashed garlic to the spaghetti squash.

Grate 80 g of Pecorino cheese and mix it into the squash filling with the truffle honey. Stir in the walnut oil.

Taste the filling and adjust with salt and black pepper. Reserve the remaining 20 g Pecorino for serving.

Trim each cooked lasagna sheet into a square using a chef's knife. Arrange the squares on a clean work surface.

Place one quarter of the squash filling in the center of each lasagna square. Fold opposite sides over the filling to form four ravioli parcels.

Return the morel pan to medium heat and add the 200 ml pasta cooking water. Simmer until the sauce is reduced by half.

Add the remaining 15 g butter to the reduced sauce. Whisk or stir vigorously until the sauce becomes glossy and emulsified.

Add the ravioli parcels to the morel sauce. Spoon sauce over them and heat gently for 2 to 3 minutes.

Transfer one raviolo to each serving plate. Spoon over the morel sauce and finish with the reserved grated Pecorino cheese.