Homemade Pumpkin and Sage Ravioli

Method

Make it happen

1. 01

   Knead the flour, eggs and salt to a smooth dough and rest, covered, for 30 minutes.

2. 02

   Roast pumpkin at 200°C fan for 25 minutes until soft, cool slightly and mash with ricotta, sage and Parmesan.

3. 03

   Roll the dough into thin sheets, add small mounds of filling, cover, press out trapped air and seal each ravioli securely.

4. 04

   Simmer sealed pasta in salted water for 3–5 minutes; serve with melted butter and lemon juice.