Fry the shallots with the garlic, ginger, bay leafs and cinnamon stick. Add the veal stock and reduce until desired consistency. Pass through a sieve. Finish with butter. Season and add the Ras-el-hanout to taste.
Mix the pumpkin puree with apple, raisins, ricotta and egg. Add some freshly grated lemon peel and season. Beat the egg. Rub the edges of the ravioli sheets with it. Divide the filling and fold the sheets in the desired form. Cut off any excess of dough. Boil them in salted water.
Season the chicken breasts and fry in hot butter until tender