Preheat the oven to 200 ° C. Cut the pumpkin halved, cut the kernels and cut a half into rough pieces. Sprinkle with olive oil and bake approx. 40 minutes on a baking sheet. Let it cool down and mix with the spices. If the pumpkin mass is too firm add some water until the consistency of a slightly thicker sauce corresponds.
Pasta dough and filling:
For the dough mix flour, semolina and egg yolk and knead to a smooth elastic dough. Put the dough in the refrigerator at least 30 minutes.
In the meantime mix all the ingredients for the filling and stir until smooth. Fill into a spray bag.
Halve the pasta halved and roll thinly (approx. 2mm) with the pasta or noodle machine. Fill at regular intervals (according to the shape you want later) on a layer of the dough. Place the second layer over it and press around the filling well and air-free. Cut out, cut out or cut out the desired shape. The picture shows the girasoli (sunflower). Of course, you can also make square or rectangular ravioli.
Bring the water to the boil and salt. Pasta in the light boiling water and after about 3-4 minutes they should be finished. Melt in a pan and add some noodle water. Remove the ravioli from the pan and pan in the pan.
Clean the garlic and cut into thin slices.
For the mushrooms, heat the olive oil in a frying pan, garlic and mushrooms together with a sprig of thyme.
Add pumpkin puree to pre-heated dish. Put the pasta on top of it and add mushrooms. Garnish with chopped parsley and hazelnuts. Served with freshly planed Parmesan cheese.