Mix flour with salt and turmeric, then gradually add water, until a dough forms, it needs to be smooth. Heat up some olive oil in a pan, then add chopped onions and chopped plums, cook until the onion is translucent. Transfer to a blender with tofu, salt, pepper and parsley and mix to create a paste (roughly).

Take the paste and roll it out in a rectangular shape with a rolling pin to about 2 mm. Flour it well and fold it in half to create a line, then open it up again. Place the filling in a line, 1 cm away for the middle line and the borders. Leave about 1 cm between each filling too. slightly wet the borders with water. Now fold the other half on itself and press down on the borders to seal, make sure that there is no air inside. Then cut it with a pasta cutter or use a knife and then seal the borders with a fork.

Cook in boiling salted water until they rise, a few minutes. For the sauce melt the butter in a pan, then add chopped walnuts, Peppe and parsley. Add the cooked ravioli together with some of their water and mix to combine everything.