For the dough, mix the flour and semolina.

Knead with the eggs, egg yolks, cinnamon, and salt to a smooth dough.

Wrap in foil and let rest for 50 minutes.

For the filling, boil the milk, butter, granulated sugar, vanilla sugar, vanilla pulp, and salt.

Stir in the semolina and simmer for 3–5 minutes, until it is soaked.

Remove from heat.

Let cool, then stir in the egg and lemon zest.

Roll out the dough (preferably with a pasta maker).

Cut out squares or circles on a floured work surface and place a little bit of filling on each.

Brush the edges with beaten egg white, close, and press the edges together well.

Bring salt water to boil with a little vanilla sugar.

Place the ravioli in the water and let simmer for 4–5 minutes.

For the butter crumbs, heat butter and brown the breadcrumbs with cinnamon.

Remove the ravioli, let drip, and roll in the crumbs.

Pour strawberry purée onto dishes, place the ravioli on it, and garnish with the washed, quartered strawberries.