Wash the pumpkin and separate the seeds from the pulp. Toast the seeds in a pan, then place them in a baker with cold water almost covering them.
Add oil, salt, and blend everything together. Once a creamy consistency has been obtained, add a level tablespoon of xanthan gum and blend again.
Pass the cream through the chinois. Add oil and wrap the pulp in foil before cooking it in the oven for approximately 20 mins at 180°C. The pumpkin should be soft enough to blend and sieve. Remove the prawn meat without breaking it. Create a bisque with the carapaces.
FOR THE PARSLEY SPONGE CAKE: take the leaves, thoroughly rinse them and boil for 3/4 minutes. Once blanched, immediately immerse them in water and ice to retain a nice green colour. Drain the leaves, then blend them with the oil and water, as required. Sieve the resulting mixture and pour the liquid component onto the breadcrumbs, soaking them. Break the crumb into small sponge shapes and cook them in the oven for 5/6 minutes at 180°C. Sauté the prawns in a pan with oil, grated garlic and chives, and remove everything once cooked. Cook the tortelloni in boiling water, drain them and sauté them in the same pan used to cook the prawns.
Add the bisque and the prawns, then proceed to plate the ravioli and prawns. Next, garnish with the parsley sponge, a few drops of bisque and, if desired, the apple chutney. Add a few tablespoons of pumpkin puree and some drops of seed sauce.