Ingredients

• 300g/11oz '00' pasta flour
• plus extra for dusting
• salt and freshly ground black pepper
• 3 free-range eggs
• 1 tbsp olive oil
• 1.7kg/3lb 12oz pumpkin
• peeled
• seeds removed
• cut into chunks
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 5 amaretti biscuits
• crushed
• 1 tsp lemon juice
• ½ tsp ground ginger
• 110g/4oz unsalted butter
• ½ lemon
• juice only
• 1-2 tbsp olive oil
• 200g/7oz pumpkin
• peeled and cut into 1cm/½in dice
• 3 tbsp pine nuts
• vegetable oil
• for shallow frying
• 20 small sage leaves
• 110g/4oz parmesan (or vegetarian alternative)
• freshly grated
• to serve

Directions

• For the pasta
• blend the flour
• salt
• freshly ground black pepper
• eggs and olive oil in a food processor
• pulsing until the dough resembles breadcrumbs.
• Turn out the dough onto a lightly floured work surface and pull together into a dough
• then knead for five minutes until smooth and elastic.
• Place the dough into a bowl
• cover the bowl with cling film and leave to rest in the fridge for 30 minutes.
• Dust a pasta machine with flour. Set the pasta machine to its widest setting
• then feed the chilled dough through the machine
• turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-widest setting
• flour it again and feed the pasta sheet through the machine again
• as before. Repeat this process 3-4 more times
• flouring the machine and decreasing the width of the rollers each time.
• Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle
• about 6cm/2in wide.
• For the pumpkin filling
• preheat the oven to 210C/410F/Gas 7.
• Place the pumpkin chunks into a roasting tin. Drizzle with olive oil and season
• to taste
• with salt and freshly ground black pepper.
• Roast the pumpkin in the oven for 20 minutes
• or until tender.
• Remove the roasted pumpkin from the oven and set aside to cool slightly. Transfer the roasted pumpkin pieces to a food processor and blend to a purée.
• Transfer the purée to a saucepan and place over a low-medium heat for a few minutes - this will help to remove any excess moisture. Set aside and allow to cool.
• When the purée has cooled
• stir in the crushed amaretti biscuits
• lemon juice and ground ginger and add salt and freshly ground black pepper to taste. Line a baking tray with baking paper.
• Place one teaspoonful of the mixture in the centre of each pasta square. Brush the edges of the pasta square with a little water.
• Place another pasta square over the top of the filled pasta square and press down gently around the filling
• pressing out any air bubbles. Press the edges flat to seal and trim off any overlap.
• Repeat the process with the remaining pasta squares and filling. Place the ravioli onto the lined baking tray until you're ready to cook them.
• For the sage beurre noisette
• heat a non-reactive frying pan until hot
• add the butter and heat until it turns a nut-brown colour.
• Add the lemon juice and a pinch of salt and freshly ground black pepper and then remove from the heat.
• Heat a separate frying pan until hot
• add a little olive oil and the diced pumpkin and fry over a medium heat until golden-brown and just tender.
• Add the pine nuts and fry for another more minute
• or until just browned. Season with salt and freshly ground black pepper.
• Heat 1cm/½in of vegetable oil in a frying pan until just shimmering
• then add the sage leaves and fry for 20 seconds
• or until just browned.
• Remove the sage leaves using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
• To cook the ravioli
• place them
• a few at a time
• into a large saucepan of salted
• boiling water and cook for 1-2 minutes
• or until they float back to the surface. Drain.
• To serve
• toss the drained ravioli gently with the beurre noisette. Place five ravioli onto each plate
• then spoon over the beurre noisette and a few sage leaves. Top with the fried pumpkin
• pine nuts and some grated parmesan.