Chai Crème Anglaise

Whisk together the egg yolks, sugar, and a pinch of salt in a medium size bowl until combined, then set aside.

Add the milk and all the spices to a small sauce pot over a low heat until warm, about 10 mins. Turn the heat off and remove the whole spices from the milk mixture. While whisking, slowly add the milk mixture to the eggs little by little to temper the eggs and bring them up to temperature gradually. Once fully combined, add the whole mixture back to the pot.

Cook over a medium low heat, whisking constantly, until the mixture is thickened, about 5 mins. Strain the mixture through a colander.

Add ravioli with a pinch of salt to boiling water. Gently stir ravioli when water resumes boiling. Simmer 10-12 mins.

After draining ravioli, serve topped with the crème anglaise and toasted pumpkin seeds.