Sea Bass Ravioli on Baby Zucchini Carpaccio, with Truffle Oil and Parmesan Foam

Pasta dough:

1. Pass the flour and semolina through a sieve and pile on a countertop or in a bowl. Make a well in the upper part and put the egg yolks and the whole egg into it. Add salt, oil and 2 tablespoons of water.
2. Now knead everything together properly (at least 15 minutes) until a firm but malleable dough has formed. If the dough crumbles, it is too dry and a few drops of oil or 1 tablespoon of water should be added.
3. Shape the dough into a flat lump, wrap in cling film and store in the refrigerator for at least half an hour.

Filling:

1. First, peel the pumpkin and mango and chop them up.
2. Heat 2 tablespoons of oil in a pan and fry the pumpkin in it. After about 5 minutes, deglaze the pumpkin with a dash of white wine.
3. Add the remaining ingredients and let everything steep for about 10 minutes.
4. Let the mixture cool down and then add the raw tuna in small pieces. Mix everything well together again.
5. Now roll out the pasta dough on a worktop and cut out circles using a glass or a round shape.
6. Place a teaspoon of the filling compound on each dough circle, fold the dough together and press the edges firmly.
7. Then cook the ravioli in salted water (5 minutes).

Baby zucchini carpaccio:

1. Using a peeler, cut the zucchini into thin strips and fry in truffle oil for three minutes. Season to taste with salt and pepper.

Parmesan foam:

1. 100 ml milk and 4 tbsp grated Parmesan are heated in the microwave. Then beat the mixture with a coffee maker (French press) to form a milk foam.