Meatless ravioli with a vegetable filling and a delicate pumpkin cream. Perfect for a tasty lunch or dinner.
Prepare the fresh pasta by mixing the flours with the egg, a drizzle of evo oil, a pinch of salt and water until you form a smooth dough.
Let the pasta rest for at least 30 minutes (even in the refrigerator).
Cook the vegetables and squeeze them with a potato masher. Blend them with the ricotta, Parmesan, marjoram, nutmeg, salt and pepper. Obtain a smooth mixture.
Put the filling in a piping bag and keep in the refrigerator.
Prepare the sauce by sautéing the shallot in a pan together with the pumpkin. Blend the pumpkin with 4 tablespoons of almond drink until you obtain a creamy mixture.
Roll out the pasta and place small mounds of filling evenly spaced from one another. Cover and form the ravioli.
Cook the ravioli in boiling water. Dress with the pumpkin cream and finish with almond granules, pumpkin seeds and evo oil.
Italia, Liguria
