Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Peel the pumpkin, scrape out the seeds and cut into 5cm cubes. Toss in 1 tablespoon olive oil, season, place on a baking tray and roast for 20-25 minutes until soft and lightly charred. Set aside to cool. When cool, roughly mash and add ricotta, egg yolk, pine nuts and parmesan . Add herbs, season with salt, pepper and nutmeg and stir to combine.

• 3.
  Lay out pasta on a lightly floured surface, place heaped spoonfuls of pumpkin mixture in rows 5cm apart. The ravioli should be about a 5cm square. Brush around the mounds of filling with a little water. Top with another pasta sheet and press together around each mound of filling (expel all the air). Use a pastry cutter or sharp knife to cut out ravioli. Add to a pot of salted boiling water and cook for 3-4 minutes until they rise to the surface. Drain.
• 4.
  Heat remaining oil in a frying pan. When hot, add the sage then quickly remove from heat. Serve ravioli with sage oil and shaved parmesan.