For the filling: Trim your Hokkaido pumpkin and cut it in 1 cm cubes. Wash your herbs and fresh chili and chop them. Heat up some olive oil in a pan and add your pumpkin cubes. Stir them gently and after about 4 minutes deglaze them with the juice of half a lime. Add the chopped herbs and season to taste with salt, pepper, nutmeg and chili. Take of the heat and set aside. Put 3/4 of your pumpkin cubes into a bowl and add the ricotta. Mix with a blender until smooth. 

For the pasta dough: Sift flour into a big bowl and add semolina, salt, eggs,  egg yolk and mix toghether until you have a smooth dough. Wrap into clingfilm and let it rest for at least 30 minutes. When the dough is ready flour your kitchen surface and prepare your pasta machine. 

Roll out your pasta dough with a pasta machine (I usually get to Grade 6) and start filling your ravioli. I usually cut them out with the help of a big water glass and so the edges stick together eggwash them. Prepare about 8-9  ravioli per person and set them aside on a plate with semolina. 

Bring a big pot of salted water to a boil and let your ravioli simmer for about 4 minutes. 

Meanwhile heat up the pan with the leftover pumpkin cubes and add the baby spinach. Chop the hazelnuts and set aside.

Take the ravioli out gently and arrange on your preheated plates. Add a few spoons of your pumpkin, spinach mix, drizzle with Styrian pumpkin oil and sprinkle with roasted hazelnuts. Enjoy!