Combine the flour, semolina, salt, olive oil and water together to make a semi stiff dough.
Cover and let it rest for 30-40 minutes.
For the filling:
Mash the pumpkin and potatoes together.
Season it with salt, pepper, grated ginger, chopped chives, breadcrumbs, ricotta cheese, mascarpone cheese and Parmesan cheese.
Mix all the ingredients together nicely and rest it in the fridge for a few minutes.
Knead the dough on a floured surface and cut in half.
Use only half of the dough.
Roll out the dough or pass it through a pasta roller till it is about 2 cm thin.
Use a ravioli cutter or any other round cutter to make the outer shell.
Brush a little milk on the ravioli shells.
Put the filling in a piping bag or use a spoon to put the filling in the pasta.
Use your fingers to fold the pasta into a crescent shape.
Make about six crescents and cool in the refrigerator.
For the tomato sauce:
In a mixer add chopped tomatoes, bashed garlic, basil leaves, red chilli flakes, salt and olive oil.
Blend into a nice thick paste.
Pour the sauce into a hot pan with olive oil and cook nicely.
Add the ravioli in a pot of boiling salted water and let the ravioli cook for a few minutes.
Once cooked add it to the sauce.
Serve on a nice plate and garnish with Parmesan cheese, cracked black pepper and basil
Key Ingredients: semolina, olive oil, pumpkin, breadcrumbs, ricotta cheese, mascarpone cheese, thyme, chives, basil, Salt, black pepper, tomato puree, garlic, tomato, parmesan cheese, ginger, potatoes, flour