Raviolis à la courge, ricotta, noix

Homemade ravioli, made with a really nice variety of squash: the "Ayote." It originates from Mesoamerica (hence the Nahuatl word "ayotli," meaning squash) and is primarily cultivated in Guatemala. For the filling, we used: 500g of squash (so this can be adapted with other types of squash) 3g of baking soda 200g of ricotta cheese 80-100g of walnut kernels (I eyeballed it) grated cheese of your choice (we used Tête de Moine) 1 whole egg For the pastry: 300g of flour (ideally 00 or T45, but we used T65, no problem) 3 whole eggs + 1 egg yolk water For the soup: a little squash, just enough to cover the bottom of a pot (you can use the trimmings) water bouillon cube ----- 💥📱 My link in bio: lienenbio.jigme.fr ----- My other channels : 🎥 My main channel: @jigme