Beat the eggs as well as the olive oil. Strain the flour with the durum wheat semolina on a work surface, season lightly with salt and add the egg-oil quantity. Knead everything into an even dough, wrap in plastic wrap and let rest for about two to three hrs.
Cut the pumpkin flesh into cubes, place in sauté pan and sauté in oven at 190 °C. Now cool, mix in the mustard fruit, season with pepper and salt. Roll out the pasta dough thinly, with a pastry wheel or a serrated cookie cutter cut out about 5-7 cm round dough plates. Spread the pumpkin mixture evenly on it, moisten the edge with tap water, fold it or put a second pastry sheet on top. Press the edges of the dough smoothly around it and then fry the ravioli in salt-oil tap water.
In the meantime, brown the rabbit liver, season, extinguish with balsamic vinegar.
Offer the liver on a heated plate with the ravioli. Pour the gravy over it. Offer with grated beet, pumpkin seeds and chervil stalk.
Tip: Use fleshy olives for even more enjoyment!
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