Pumpkin vegan ravioli with sage sauce and walnuts

This sophisticated dish combines the mild sweetness of the pumpkin with the richness of a sage sauce and walnuts, all involved in a homemade ravioli without ingredients of animal origin.Perfect for a special occasion or a gourmet vegan dinner.

## Ingredients
### to Ravióli:
- 300g of wheat flour
- 200g of Semolina
- 240ml of water (adjustment as needed)
- 1 teaspoon of salt
- 1 tablespoon of olive oil

### For the filling:
- 1 medium pumpkin (about 600g), peeled and cut into cubes
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of dry rosemary
- 1/2 teaspoon of nutmeg
- 1 medium onion, bite
- 3 cloves of garlic, wrinkled

### For the sauce:
- 1/2 cup of chopped nuts
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh sage leaves
- 2 cloves of garlic, finely sliced
- Salt and black pepper to taste

## Preparation mode

### 1. Prepare the mass:
1. On a clean work surface, combine flour, semoline and salt.
2. Make a hole in the center and add water and olive oil.
3. Mix slowly by incorporating the dry ingredients with the liquids until it forms a homogeneous mass.
4. Knead the dough for about 10 minutes until smooth and elastic.
5. Cover with a damp cloth and let stand for 30 minutes.

### 2. Cook the pumpkin:
1. Preheat the oven to 200 ° C.
2. In a baking dish, mix the pumpkin with olive oil, salt, rosemary and nutmeg.
3. Bake for 25-30 minutes or until soft and slightly caramelized at the edges.
4. Meanwhile, sauté the onion and garlic with a little olive oil until golden.
5. Mix the baked pumpkin with the onion and garlic cooked.Knead or process until a puree consistency.

### 3. Assemble the ravioli:
1. Divide the mass into four parts.Work with one piece at a time, keeping the rest covered.
2. Open the dough in a thin layer using a dough roll or a noodle machine.
3. Put spoonfuls of stuffing with space between them over the extended dough.
4. Cover with another layer of mass and press around the fillings to seal.Cut with a ravioli cutter or a knife.
5. Repeat with the remaining dough and stuffing.

### 4. Make the sauce:
1. In a skillet, toast the nuts until golden and set aside.
2. In the same skillet, heat the olive oil and add the sage and garlic, cooking until the garlic is golden, taking care not to burn it.
3. Add the nuts back to the frying pan and season with salt and pepper.

### 5. Cook the ravioli:
1. Cook the ravioli in a large pan of boiling salt water until they rise to the surface, about 4 minutes.
2. Drain and divide between the dishes.

### 6. Finish and serve:
1. Drizzle the ravioli with the s sauce