Ravioli filled with pumpkin and sage

Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a baking tray with baking paper.

Place the pumpkin onto the prepared baking tray. Drizzle with half of the olive oil and season with sea salt to taste. Toss to coat evenly. Cook for 30 minutes or until the pumpkin is tender. Remove from the heat and allow to cool completely.

Meanwhile heat the remaining olive oil in a non-stick frying pan over medium heat. Add the red onion and cook, stirring occasionally, for 10 minutes or until the onion is very soft and lightly golden. Remove from the heat and allow to cool completely.

To make the fresh egg pasta, mix the 00 and semolina flours in a large bowl. Make a well in the centre. Place the egg yolks, whole eggs and salt in the well and use a fork to lightly whisk the eggs. Gradually flick the flour into the egg mixture. When it becomes too hard to stir, use your hands to combine the eggs and flour.

Turn pasta dough out onto a clean, lightly floured work surface. Use the heel of your hand to knead for 5-10 minutes or until the dough is smooth and elastic. Alternatively, use an electric mixer fitted with a dough hook. The dough should not stick to your fingers when pressed in the middle. If it does stick, add a little more flour and continue to knead the pasta dough.

Cover the fresh egg pasta dough with plastic wrap (cling film) and refrigerate for 30 minutes (it can be left for up to 4 hours in the fridge).

To make the pumpkin and sage ravioli filling, mash the pumpkin in a medium-sized bowl using the back of a fork or a masher. Add the caramelised red onion, ricotta, grated Parmigiano Reggiano, egg yolk and sage. Stir in the nutmeg and season with salt to taste.

Set up your pasta machine on the edge of a clean workbench. Adjust the pasta machine to the widest setting. Sprinkle semolina flour over the pasta machine rollers and workbench.

Remove the pasta dough from the fridge. Divide the pasta into 6 portions. Remove 1 portion of the pasta dough, then cover the remaining portions with cling film. Use the palm of your hand to flatten the pasta into a rough rectangle shape. Sprinkle semolina flour over the portion of pasta dough. Feed the pasta through the pasta machine rollers on the widest setting. Fold the flattened pasta in half or thirds and feed through the pasta machine several times, folding each time to laminate the pasta. Once the pasta looks and feels silky and smooth, adjust the setting on the pasta machine each time you feed the pasta through the machine until it reaches a thickness of 1-2mm. Spread the pasta onto a semolina floured workbench and repeat with the remaining portions of pasta.

Mix together the egg and milk to make an egg wash.

To make the ravioli, place 1 tablespoon of the pumpkin and sage filling at approximately 10cm intervals along the length of one of the pasta sheets. Brush the egg wash lightly around the pumpkin and sage filling. Place another sheet of pasta on top. Use your hands to press the pasta down around the filling and remove any air pockets. Cut the ravioli using a 7cm round fluted cutter. Seal the edges by pressing your fingertips down around the edges of the ravioli. Place the ravioli well-spaced out on a tray dusted with semolina. Repeat with the remaining portions of pasta and pumpkin and sage filling.

Place a large pot with salted water on high heat and bring to the boil. Cook the ravioli in batches until they rise to the surface. Remove with a slotted spoon and transfer to a large bowl.

To make the burnt butter sauce, melt the butter in a non-stick frying pan over medium heat. Cook until the butter starts to brown (approximately 3-4 minutes). Add the chopped and whole sage leaves and cook for 1 minute or until crisp. Remove the sage from the frying pan with a slotted spoon and drain on paper towel.

To serve, gently transfer the ravioli filled with pumpkin and sage into serving bowls. Pour over the burnt butter sauce. Top with crispy sage and grated Parmigiano Reggiano – buon appetito.