Venison Loin with Cinnamon Pumpkin Ravioli

Cut the nutmeg pumpkin into two centimeter pieces, put them in a saucepan with a little water, the cinnamon stick, the chopped pepper, salt, ginger, nutmeg and the crumbled chili pepper. Cover with aluminum foil and cook in the oven at 200 degrees for 2 hours until tender. (You can make the pumpkin puree on the stove as well. It goes much faster after that). For the ravioli dough, make the potatoes, peel and steam well. Put the flour in a large enough bowl, press the potatoes on it while still warm, then mix with 3-4 tbsp of water and a little salt and knead into a smooth dough. Cool the dough briefly and then roll out two even narrow sheets with a pasta machine (or a pasta roller).

Remove the cinnamon stick from the pumpkin puree and fold in a tbsp of crumbled amaretti. Using a teaspoon, evenly distribute mounds of the pumpkin mixture on one sheet of dough, brush all over with beaten egg yolk, then place the second sheet of dough on top and press firmly until smooth. Cut out round ravioli with a cookie cutter.

Boil venison stock with red wine by almost half.

Stir cornstarch with a tbsp. of red wine and thicken the sauce with it. Taste if necessary.

In a large saucepan, boil water with salt and a little olive oil. Add the ravioli and cook for about 2 minutes.

Remove with a slotted spoon and drain well.

Season the venison loin with salt and p

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