Heat water in a pot over medium heat. Add salt. Bring to a boil and add pumpkin. Simmer until cooked through and soft when pierced with a fork (10-15 mins).

Using a mandolin thinly slice zucchini and place sliced side by side on paper towels. Add salt. Let sweat for 5-15 minutes, patting them down with additional paper towel after.

In a food processor combine cashews with water, lemon juice and apple cider vinegar. Process until almost smooth (this might take a few minutes. Remove mixture and place in bowl. Add cilantro, green onion, lemon zest, nutritional yeast, salt and pepper. Mix until smooth. Refrigerate until later.

Once pumpkin is cooked, drain water and add to the food processor. Process until smooth. Add coconut milk, salt, pepper and 2 teaspoons chopped rosemary.

Take four zucchini sliced and make a lattice pattern out of them with two slices vertical and the other two horizontal.

Place a couple spoonfuls of the herbed ricotta in the center and fold over the sides, closing the zucchini ravioli. Repeat with remaining zucchini and herbed ricotta.

Heat oil over medium heat in a pan until. Lightly pan sear the zucchini ravioli on each side until browned.

Serve zucchini ravioli over pumpkin puree, topped with chopped rosemary and toasted walnuts.