Pumpkin half-moon ravioli with Gorgonzola fondue and toasted almond crumble

Clean the pumpkin by removing seeds and skin, cut it into cubes and bake it in the oven at 200°C for 30 minutes.

Prepare the dough by gradually incorporating the beaten eggs into the well of flour, knead until smooth and homogeneous and let it rest covered with cling film for at least 30 minutes.

Mash the cooked and cooled pumpkin with a fork and mix it with lactose-free ricotta, Parmigiano Reggiano, salt, pepper and nutmeg.

Roll the dough very thinly on a work surface with the help of a rolling pin, cut circles with a round cutter, place a little filling in the center and seal the edges well.

Cook the ravioli in boiling salted water for 3 minutes after they float to the surface.

Melt the Gorgonzola with a few tablespoons of milk in a small saucepan over very low heat.

Plate the mezzelune adding the Gorgonzola fondue and the toasted chopped almonds.