Cut a pumpkin in half, remove the seeds, cut into quarters and place on a greased baking sheet (or in a large baking dish). Bake in the oven at 400°F (200°C) until soft (it usually takes about 30 minutes, depending on the size of the pumpkin pieces). Once the pumpkin flesh is soft, blend/ purée in a blender or using a fork.

Mix the flour, semolina, and salt. Heap to a pile and press a well into the center. Add in olive oil, pumpkin purée and a little water and knead until a dough forms. (The amount of water depends on the consistency of the pumpkin puree. The dough should be not too soft, but also not too dry).

Then shape the dough into a ball, wrap in cling film and refrigerate for at least 1/2 hour.

Add pumpkin puree, plant-based cream cheese and vegan parmesan to a bowl. Mix everything well and season with the spices and chopped parsley to taste.

Roll out the pasta dough thinly on a lightly floured working surface.

Cut out circles using a round form (such as a jar or cookie cutter). Add about 2 heaped teaspoons of the pumpkin filling in the center of each circle. Spread the sides of the circles with a little water or plant-based milk and fold into semicircles. (If you don‘t have a ravioli form, gently seal the sides with your fingers or with a fork, so the filling does not run out during cooking.)

Bring a large pot of salted water to a boil. Let the ravioli slide in and cook for about 3-5 minutes until they float on the surface.

Then remove with a slotted spoon and drain.

Serve them either immediately, or pan-fry your drained ravioli in a pan with some vegan butter or oil until lightly golden browned and crispy.

Heat the olive oil in a saucepan and sauté the onions for about 2-3 minutes. Add the garlic and cook for about 30 seconds longer.

Serve the ravioli with the creamy pumpkin sauce and (optionally) halved cherry tomatoes. If you like, you can also sprinkle over some vegan parmesan/ yeast flakes and fresh herbs.