Pumpkin Ravioli

Making the dough

1. Make a well in the middle of the pasta. Leave some aside for extra dusting as necessary.

2. Season the centre of the well with a teaspoon of olive oil and a pinch of salt.

3. In a seperate bowl, mix all the eggs together.

4. Slowly pour in about a third of the eggs into the well and stir in some of the flour.

5. Once it forms a bit of a dry dough, add another third of the eggs and mix.

Note: At this point, keep mixing until a dough is formed. If it is a little dry, add some more egg. If it is a little wet, add some more flour. You should have some egg and flour left over at the end.

6. Once everything is combined, start pushing and rolling the dough to mop up some of the ingredients left over.

7. Knead the dough until it is the same density as the place on your wrist where you check your pulse. This can take some time so be patient.

8. Wrap the pasta in cling wrap and put it in the fridge for at least 20 minutes.

Rolling the dough

1. Quarter your dough.

2. Using the rolling pin, roll the dough as much as you can, ensuring it is the width of your pasta machine.

3. Flour the dough and the pasta machine liberally.

4. Roll the dough through the machine at the lowest setting.

5. Fold the dough and roll again at the lowest setting.

6. Flour the dough and the machine.

7. Roll the dough at the next lowest setting.

8. Repeat steps 6 and 7 until you roll the dough through 'level 7'

9. Repeat for all portion of your dough.

1. Preheat oven to 200 degrees C.

2. Place pumpkin on a tray and season with oil, salt and pepper to taste.

3. Roast for 30 minutes.

4. Allow to cool.

5. Use the stick mixer to process until smooth.

6. Add remaining ingredients and process again until smooth.

The ravioli

1. Lay one sheet of pasta over your ravioli cutter.

2. Place a spoonful of cooked filling in the centre of the pasta square.

3. Lay another sheet of pasta on top of the pasta with the filling.

4. Roll the pasta together using a rolling pin.

5. Place the separated raviolis on a floured plate.

Bringing it all together

1. Gentle place the ravioli in salted water that is at a rolling boil. Do this in batches.

2. Cook for one or two minutes until the pasta is al dente.

3. While cooking ravioli, melt butter in a frying pan over medium heat. Hint: Use a white pan so you can see the colour of the butter change.

4. When the butter turns a soft brow colour, add the garlic and sage leaves.

5. Continue cooking until the butter turns dark brown.

6. Add the ravioli to the pan and cook for another minute or so.

7. Serve the ravioli topped with remaining parmesan cheese.