Ravioli dough

Add the wheat flour, olive oil and whole milk to the mixing bowl of the food processor. Beat the eggs, mix and pass through a sieve. Add the eggs and a little salt and knead everything together into a smooth, smooth pasta dough. Then knead it well with your hands again, wrap in cling film and let it rest in the refrigerator for about 2 hours.

Braised pumpkin

The day before, remove the seeds from the pumpkin, peel and cut into coarse pieces. Drizzle the pumpkin meat with olive oil and wrap it in aluminium foil and cook in an oven preheated to 180°C (top/bottom heat) for about 1-1.25 hours until soft. Place a sieve on a bowl and line with a kitchen towel. Pour the very soft pumpkin pieces into the kitchen towel. Beat the edges upwards and place a plate with weights or a small bowl filled with water on top. Weigh the pumpkin meat overnight and drain well. Collect the dripping pumpkin water and use for the pumpkin stock.

Ravioli Abundance

Put the braised pumpkin and mascarpone in a bowl and loosen up a little with a fork. With the STAY SPICED ! Season pimp my pumpkin spice with a little salt and olive oil.

Finish Ravioli

Divide the raviolite dough into portions and gradually process it into long dough sheets in a pasta machine. To do this, roll out the dough several times at the highest level, lightly dusting the dough sheet with wheat flour and folding it again and again. Then roll out again at the same level. In this way, the dough gradually becomes supple and remains tear-resistant.

Then roll out the dough web step by step thinner. Place the thinly rolled dough sheet on the floured work surface. Brush half the dough sheet completely with whisked egg and spray a few polka dots of pumpkin filling lengthwise with a little distance. Then fold the remaining dough sheet over the filling and press firmly on the upper longitudinal side. Then press the dough between the filling so that no air pockets are created. Press the edges tightly and cut them out with a cookie cutter. Place the cut out ravioli on a floured sheet. Let the ravioli slide into boiling salted water and let it steep with slightly boiling water for 3 -4 minutes.

Meanwhile, heat the pumpkin decoction in a large pan. Add a little salt and olive oil. Scoop the cooked ravioli from the water, drain briefly and slide into the hot pumpkin sauce. Sprinkle some freshly grated Parmesan cheese over it. Then gently pan everything through.

Basil oil

Put the grape seed oil and basil in a powerful blender and mix at the highest level for 10 seconds. Immediately put the oil in a cold bowl and stir cold on ice water.

Wreak

Spread the ravioli on plates and sprinkle with freshly grated Parmesan cheese and pomegranate seeds as desired. Then spread a spoonful of basil oil on top and garnish with basil tips.