Pumpkin and sage ravioli with walnut sauce

This gourmet pumpkin and sage gourmet vegan dish with walnut sauce is elegant, delicious and surprisingly simple to prepare.Fresh pumpkin flavors combine perfectly with aromatic sage and rich roasted walnut sauce, creating a sophisticated and satisfactory cuisine.

#### Ingredients:

** For the ravioli mass: **
- 300g of wheat flour (or adequate substitute for vegans)
- 1 teaspoon of salt
- 150ml of water

** For the filling: **
- 1 medium pumpkin, peeled and cut into cubes (about 500g)
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1/4 teaspoon of nutmeg
- 1 tablespoon of chopped fresh sage

** For walnut sauce: **
- 1 cup of nuts
- 1 clove, chopped
- 1/4 cup extra virgin olive oil
- 1/2 cup of water (or more, as needed to adjust consistency)
- Salt and pepper to taste
- 1 teaspoon lemon juice

** To decorate: **
- Fresh sage leaves
- Runny and chopped nuts

#### Preparation Mode:

** 1.Preparing the pasta: **
- On a clean surface, mix the flour with the salt.
- Make a well in the center and add the water gradually.
- Incorporate water and flour, kneading until it forms a smooth and elastic mass.If necessary, add a little more water or flour.
- Cover the dough with plastic movie and let stand for 30 minutes.

** 2.Preparing the filling: **
- While the dough rests, preheat the oven to 200ºC.
- In a baking dish, place the pumpkin cubes, drizzle with olive oil, season with salt, pepper and nutmeg.Bake for 25-30 minutes or until they are soft.
- Remove from oven and knead the pumpkin cubes with a fork or kneading.Incorporate the chopped sage.Adjust salt and pepper.

** 3.Preparing the walnut sauce: **
- In a dry skillet, tower the nuts until golden and aromatically delicious.Reserve some to decorate and put the rest in a blender.
- Add garlic, olive oil, water, salt, pepper and lemon juice.Beat until you get a creamy and homogeneous sauce.Adjust consistency by adding more water if necessary.

** 4.Riding the ravioli: **
- Divide the rested dough into 4 parts.
- Open each part on a floured surface until thin.
- Place small portions of stuffing in one of the leaves of dough, keeping space between them.
- Cover with another leaf of dough and use a ravioli cutter or a reel to cut and seal the raviolis.
- Cook the ravioli in boiling salt water for about 3-4 minutes or until they rise to the surface.

** 5.Serving: **
- Drain the ravioli and serve with the nut sauce on top.
- Decorate with fresh sage leaves and stuffed and chopped walnuts.

This dish is a perfect example of how simple ingredients can be transformed into an elegant and deeply tasty meal.Enjoy Oportun