For the pasta dough, mix and knead the flour, durum wheat semolina, salt, olive oil and water so that a smooth dough is formed. Approximately 150 ml of water is needed, but it is best to simply add the water as needed.
Shape the kneaded dough into a ball, wrap it in cling film and let it rest for 1 hour in the refrigerator.
For the filling, wash the pumpkin and cut it open in the middle. Scrape out the pumpkin seeds with a spoon and use them elsewhere.
Cut the pumpkin halves into strips and set aside about 5 strips for later use. Cut the remaining pumpkin strips into small cubes. Also cut the onion, garlic and paprika into small cubes.
In a large saucepan, sauté the onions and peppers with olive oil for a few minutes. Then add the garlic and pumpkin and possibly a little olive oil.
Salt generously, add a good dash of maple syrup and mango vinegar and let it simmer over a moderate heat and stir regularly. The pumpkin mixture should cook until it is cooked to a mushy consistency. Now season again with salt, pepper and vinegar and syrup.
In the meantime, cut the set aside pumpkin strips into bite-sized pieces and fry them in a pan with olive oil until crispy. Season the pumpkin strips with salt, pepper and crushed coriander seeds.
Meanwhile, roll out the pasta dough, cut out the ravioli and fill the ravioli with the pumpkin filling. Cook in plenty of boiling salted water, as soon as the ravioli float on the surface, they are done. Drain the ravioli in a pasta sieve, toss briefly in a pan with olive oil and serve with the pumpkin strips.
Mango vinegar cannot be found in every supermarket, but it goes well with the pumpkin mixture. As an alternative, I can also think of apple cider vinegar.
If you don`t want to just dispose of the pumpkin seeds, you can also roast them in the pan, chop them up and add them to the pumpkin mixture.
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