Preheat the oven to 390 degrees F (200 degrees C).
into sections, removing the peel and seeds. Arrange the slices on a lined baking sheet, drizzle with
Olive Oil (as needed)
, and season with
Salt (to taste)
Ground Black Pepper (to taste)
Roast the pumpkin in the preheated oven for 30 to 40 minutes or until soft.
Leave to cool slightly, transfer to a bowl and use a fork to roughly mash the pumpkin. Set aside while you make the pasta.
Type 00 Flour (3 cups)
and add a pinch of Salt. On a flat surface, turn out the flour and make a well in the center. Pour in the
and, using a fork, work into the flour, eventually making a sticky dough
Dust the work surface with flour and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour.
Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8cm wide.
Fresh Sage (1 cup)
Ricotta Cheese (1 cup)
to the cooled mashed pumpkin and stir to combine. Season to taste if required.
Spoon the pumpkin mixture along the pasta sheet, working in 10ml (2 tsp) dollops spaced equidistantly to allow for an edge.
Roll out the remaining pasta and gently drape over the pumpkin dollops, cupping your hand around each pocket to press out any air. Press down on the edges and cut around the filling, then seal the edges of the ravioli pockets with a brush of water.
For the browned butter sauce, simply melt the
Butter (1/2 cup)
over medium heat, add in the
Garlic (3 cloves)
to gently brown and finally add the extra fresh sage to crisp up. Keep the sauce warm until needed, taking care not to burn the garlic.
Set a pot filled with salted water to boil. Once boiling, add a glug of
Olive Oil (to taste)
and cook the ravioli in batches until al dente, 2-3 minutes.
Drain the ravioli. Plate the pasta in hot bowls, spoon over the sauce and add
Parmesan Cheese (to taste)
and a final drizzle of olive oil.