Mix all ingredients and knead into a dough. Let rest for some time, the semolina will expand a bit more.

Shop shallots and garlic and roast in a pan with some olive oil.

Add the minced pumpkin and the sage leaves (cut them in strips), roast gently for 5 more minutes.

Add the wine and let simmer for 5-10 minutes until the pumpkin is soft.

Season to taste with the spices and mix in the vegan creme fraiche.

Set aside and let cool down.

After ca. 2-3 hours of rest, roll out the dough very thin on a floured worktop.

Cut out circles, add some filling in the middle, fold and press the edges firmly together with your fingers.

Add the ravioli pattern on the edge with a fork, also to make sure, the filling won't get out while cooking.

Heat salt and water in a pan, add the ravioli and let cook (water should not be bubbly) for 5-7 minutes. The ravioli will float on top when they are done.

For the sage butter, use ca. 50 gr of vegan butter and heat it in a pan. Add small sage leaves and let simmer until the leaves a brown and crispy.

Serve with vegan parmesan, roasted tomatoes and fresh pepper!