Step 1

Scatter your pumpkin on a baking tray and drizzle with two teaspoons of olive oil. Season with salt and pepper and roast in a preheated oven (175C) for around 30 minutes, or until tender and slightly browned.

Step 2

In a large frying pan, heat a glug of oil, add your shallot and garlic and gently sauté. Add in the butter, allowing it to melt, before tossing in the thyme. Leave a few minutes on low heat, enabling the flavours to delicately infuse.

Step 3

Once your pumpkin and the shallot mixture are relatively cool, add them to the bowl of a food processor. Add your grated Italian hard cheese, along with a generous helping of freshly-grated nutmeg and salt and pepper to taste. Pulse the mixture to combine, ensuring everything is fully incorporated, but aiming to retain some texture in your filling - we find our pasta is best enjoyed a little rustic!

Step 4

Transfer to a large bowl, cover and refrigerate for an hour.

Step 5

Your filling is now complete! To form your delicious ravioli parcels, simply follow our homemade ravioli recipe here.

Step 6

Remove the butter from the fridge and allow it to come to room temperature on the counter.

Step 7

Chop the sage leaves and add to butter.

Step 8

Place the butter in a large pan and gently heat until it develops a deep brown hue, and a nutty flavour. By this point, your sage should be crisp and aromatic. Add salt and pepper to taste.

Step 9

Once cooked, transfer the pasta to the butter. Toss gently to coat.

Step 10

To finish, scatter a generous layer of Italian hard cheese atop your ravioli. Finish with a touch more cracked black pepper, perhaps even some toasted breadcrumbs, or nuts of your choice - either will add a great textural element to the dish. Serve and enjoy!