In a large bowl, combine 14 ounces of spelt flour, 4 eggs, 1 tablespoon of olive oil, and 1 teaspoon of salt. Knead the ingredients together until a smooth, firm dough forms. Shape the dough into a ball, cover it with a clean cloth, and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax and makes rolling out the dough easier.

While the dough is resting, dice the pumpkin flesh into small cubes. Bring a pot of salted water to a boil, add the diced pumpkin, and cook until tender, about 15 minutes. Drain well and set aside. Peel and coarsely chop the onion. In a food processor or blender, combine the chopped onion, 3.5 ounces of roughly chopped Parmesan cheese, and 2.75 ounces of ground almonds, and blend until coarse. Mash the cooked pumpkin finely, then mix it with 1 teaspoon of spicy mustard and 1 egg. Add the onion-almond mixture, and season with salt, pepper, and a pinch of freshly grated nutmeg. Stir until the filling is well combined.

Lightly dust your work surface with the reserved 2 tablespoons of spelt flour. Divide the rested dough and roll it out in portions using a rolling pin or pasta machine until it is approximately 1/8 inch thin. Place small spoonfuls of the pumpkin filling from Step 2 in intervals on half of the dough sheets. Lightly brush the edges around the filling with egg white to help seal. Fold the other half of each sheet over the filling, press down around each mound to seal, and cut out round ravioli using a cutter or glass. Press the edges with a fork to ensure they are well sealed. I like to take my time here—making sure the ravioli are tightly sealed helps prevent them from bursting while cooking.

In a large pot, bring plenty of salted water to a boil. Carefully drop the assembled ravioli from Step 3 into the water. Reduce the heat to low so the ravioli simmer gently, and cook for 4-5 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and drain well.

While the ravioli are cooking, place the pine nuts in a dry frying pan over medium heat. Toast them, stirring frequently, for about 3 minutes or until they are fragrant and golden brown. At the same time, wash the arugula and shake it dry. Grate the remaining Parmesan cheese for serving. For extra aroma, I always toast the pine nuts just before serving—they add a wonderful crunch and flavor.

Divide the cooked ravioli among serving plates. Drizzle each portion with a little olive oil (about 1 teaspoon per plate). Sprinkle over the toasted pine nuts from Step 5 and grate some Parmesan cheese over each serving. Garnish with fresh arugula and serve immediately.