Vegan ravioli with sweet potato- dill filling and dukkah

For the dough (makes about 15 ravioli, depending on the size):

flour (I used a mix of spelt and wheat flour)

little water

salt

For the filling:

medium-sized sweet potatoes

few sprigs of fresh dill (or another fresh herb, if you wish)

Salt and pepper

For the pesto:

dandelion greens, basil, parsley or other green herbs, roughly chopped

sunflower seeds

About three tablespoons of olive oil

Optional: Two teaspoons of silken tofu, two slices of avocado, or two tablespoons of grated parmesan, if you're not vegan

generous pinch of salt

For the dukkah:

almonds

coriander seeds

sesame seeds

cumin seeds

Half a teaspoon of ground cinnamon

salt