Pumpkin & Ricotta Ravioli

Stir the pumpkin purée, ricotta, Parmesan, egg, nutmeg, cinnamon, salt and black pepper together until smooth.

Lay the pasta sheets on a lightly floured surface and place small spoonfuls of filling at regular intervals, leaving space around each mound.

Brush around the filling with water, fold over the pasta, press out excess air and seal firmly. Cut into ravioli and dust lightly with flour.

Bring a large pan of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes, until tender and floating.

Meanwhile, melt the butter in a frying pan. Add the sage and cook until the butter smells nutty and the sage is crisp.

Lift the ravioli into the brown butter, toss gently, then serve with the crisp sage and extra Parmesan.