Wash and halve the pumpkin. Remove the flesh and seeds with a big spoon and cut the pumpkin into small pieces.

Then cook in salted water for 15-20 minutes and allow to cool.

Puree the pumpkin pieces and then fold in the mascarpone cream and cream cheese. Season with salt and pepper and set aside. Put 3-5 Tbsp. of the pumpkin puree aside for the dough.

Put all the flours, salt, pumpkin puree and the ground psyllium husks in a bowl and mix them together. Add the eggs and the oil and mix with a wooden spoon until the eggs are well mixed with the flour mixture.

Now knead with your hands to a smooth dough. If the dough is too dry, add a little water. If the dough is too wet, add more rice flour. 

Wrap the dough in cling film and let it rest for 10-20 minutes. But don't let it rest longer than 30 minutes.

Now cut the dough into small portions and roll out thinly with a rolling pin to about 2-3 mm. Now cover one lid with the pumpkin filling and close with the other ravioli lid. Make sure that there is no air in the ravioli, otherwise they will burst in the water.

 Once all the ravioli are ready, cook in boiling salted water for 4-5 minutes until al dente.