Cut the pumpkin into pieces, remove the seeds, wrap it in aluminum foil, and bake at 350°F (180°C) until soft.

Scoop out the flesh with a spoon and place it in a bowl. Add the remaining filling ingredients, tasting and adjusting the seasoning as needed.

For the cauliflower cream, cut the cauliflower into florets and sauté them in a heavy-bottomed saucepan with a little extra-virgin olive oil. Add salt and cook with vegetable broth until tender. Blend until smooth, adjusting the consistency with more broth or almond milk as needed.

For the zucchini cream, use only the green part of the zucchini. Blanch it in salted boiling water for about 5 minutes, then cool in ice water. Blend with a little of the cooking water until smooth.

Mix the eggs with the flours to make the pasta dough. Knead until smooth, then let it rest for at least 30 minutes covered with plastic wrap.

Roll out the dough and form ravioli with the filling.

Boil the ravioli in salted water, then sauté them in a pan with a little olive oil and some of the cooking water. Serve over the two creams, garnish with toasted sliced almonds and a drizzle of olive oil.