Step 1

Preheat oven to 180°C. Cook the pumpkin in a steamer basket over a saucepan of boiling water for 8-10 minutes or until tender. Transfer to a heatproof bowl.

Step 2

Meanwhile, place the breadcrumbs on a baking tray. Bake for 10-12 minutes. Transfer to a bowl. Set aside for 15 minutes to cool. Stir in the parsley and lemon rind.

Step 3

Whisk together the lemon juice, oil and mustard in a medium jug. Season with salt and pepper.

Step 4

Use a fork to mash the pumpkin until almost smooth. Stir in the ricotta, parmesan and chives. Season with salt and pepper. Place 1 wonton wrapper on a clean work surface. Place 2 teaspoonfuls of the ricotta mixture in the centre. Brush the edges with egg white. Top with another wonton wrapper. Press the edges together to seal. Place on a baking tray. Repeat with remaining wonton wrappers and ricotta mixture, placing the ravioli in a single layer on the tray.

Step 5

Bring a large saucepan of water to the boil over high heat. Add one-quarter of the ravioli and cook for 2-3 minutes or until just tender. Use a slotted spoon to transfer to a serving plate. Cover with foil to keep warm. Repeat in 3 more batches, with remaining ravioli, reheating the pan between batches.

Step 6

Top the ravioli with the breadcrumb mixture, semi-dried tomatoes and rocket. Drizzle over the dressing to serve.