Put the durum wheat semolina in a bowl and form a hollow in the middle. Pour water, salt and oil into the hollow and use a fork to move the semolina from the outside into the center.

Then slowly knead the dough with a fork until the mixture is well connected. Now knead again properly with your hands.

If the dough is still too moist, just add a little more semolina. Form a ball and let it rest in the refrigerator for half an hour.

In the meantime, wash and peel the carrots. Do not throw away the bowl, but set it aside in a separate bowl.

Cut the pumpkin and carrots into small pieces and steam over a water bath for about 20 minutes. Then grind with the rest of the ingredients in a blender to create a creamy filling.

If the mixture is too moist, add a little flour / semolina.

Mix the carrot peel with the oil and the spices. Spread on a baking sheet and bake for 20 minutes at 180 ° C until crispy.

Put the ingredients for the pesto in the blender and process to the desired consistency.

Take the dough out of the refrigerator, divide it into four parts and roll it out as thinly as possible with a rolling pin or a pasta machine.

Now cut out an equal number of circles with a cookie cutter or serving ring. Add 1 teaspoon of the filling to every other circle and place another circle of dough on top.

Press the edges with a ravioli cutter or fork. Cover with semolina on a baking sheet and cover with a towel.

Then cook the noodles in boiling salted water for 3-5 minutes, skim them and toss in a pan with butter.