Pumpkin ravioli

For the Pasta:

• 1 + 2/3 cups all-purpose flour (200 g)
• 2/3 cup egg yolks (135 g)

• 1 small squash
• 1 white onion
• 1 bunch of thyme
• 1 + 1/2 tablespoons butter (20 g)

• 2 tablespoons pumpkin seeds (20 g)
• 4 tablespoons water (60 g)
• A pinch of salt
• 1 teaspoon lemon juice
• 2 teaspoons extra virgin olive oil (10 g)
• 2 tablespoons vegetable oil (30 g)
• 1 poached egg

Pasta:

• Place the flour and egg yolks in a stand mixer.
• Knead until a smooth dough forms.
• Wrap the dough in plastic wrap and refrigerate for about 2 hours.

• Peel and cut the squash into pieces.
• Season with salt, butter, and thyme.
• Cover the squash with parchment paper and aluminum foil, then bake at 350°F (180°C) for 1 hour and 30 minutes.
• Once cooled, pass the squash through a food mill and adjust the salt to taste.

• Soak the pumpkin seeds in water.
• Blend the seeds with three times their weight in water for 1 minute.
• Strain the mixture, then heat the liquid to 185°F (85°C).
• Strain again to separate the coagulated part.
• Create an emulsion with the strained liquid, oil, salt, lemon juice, and the poached egg.