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For the ravioli dough:

Combine all ingredients into a dough homogène.Laisser stand for 30 minutes, then roll out the dough on baking paper and form a rectangle. Take one side and folded in half and then do the same on the other side, so that the dough is folded in three. In the refrigerator one to two hours.

Fold the dough and work it with a rolling pin. Form a sausage and pieces of a centimeter. If the dough is too sticky, add more flour.

For the filling:

Cut cut the pumpkin into small cubes. Saute onion with a drizzle of olive oil, add the pumpkin cubes, salt and cover. Simmer 25 minutes, stirring occasionally with a spatula time.

When the pumpkin is soft, then add mix different herbs and pour olive oil with black truffle. Mix well and set aside.

Sprinkle the work surface with flour and take them one by one each piece of dough. Flatten with your hand; Then add half a teaspoon of filling; And close by pinching the ends with a little water, so that the dumplings do not open during cooking. Book.

Dip ravioli in boiling water for 5-10 minutes.

Pour the remaining filling in a small pot, add the soy cream and stir until boiling. Book.

Let the ravioli and serve on plates. Finally, add a splash of pumpkin sauce and enjoy it now!

Ingredients:

• 26 Ravioli:
• 100g wholemeal spelled large
• 100g chestnut flour
• 150 ml water
• 50 ml olive oil
• Herbamare salt For the filling:
• 450g pumpkin
• 1 cup olive oil
• 2.1 onion, chopped
• 10 ml olive oil with black truffle
• 5 g thyme
• 5g rosemary
• 5g oregano For the sauce:
• The remaining filling
• 60 ml soy cream

Total time: Preparation + cooking time: 130 min
Yield: 2 people