Preheat the oven to 180°. Line a baking sheet with parchment paper.

Cut the pumpkin into 3 cm. large wedges, skin on, then place into the baking sheet and cover with aluminum foil. Bake until tender, 50 to 60 minutes. Let it cool, then discard the skin.

Drain the pumpkin and place it into a potato ricer, squeeze as hard as you can to remove all the liquid through the ricer, then mash it.

Place all the ingredients for the filling in a bowl and mix together. Season with salt, pepper and a good twist of nutmeg.

Pile the flour into a mound in a wooden surface, the make a well in the center of it. In a little bowl, lightly beat the eggs with a fork, then pour them into the well together with a generous pinch of salt.

Continue beating and gradually drawing in the flour from the borders towards the center.

Once you have a crumbly texture, it’s time to knead. Knead for about 8 minutes until you have a smooth dough. Roll the dough into a ball, cover with cling film and leave to rest for 1 hour in the fridge. The dough will be much more elastic after resting.

Once the dough is rested, it’s time to roll it out with a rolling pin over a lightly dusted wooden surface. Begin rolling the dough starting from the center forward applying pressure. Repeat ⅔ times. Turn the dough a quarter and repeat until the sheet becomes thin. Dust the sheet with flour whenever starts to stick to the surface or to the rolling pin.

If you have a pasta machine:

Once the dough is rested, cut it in 3. Flatten one with your fingers so that it can fit through the rollers of the pasta machine (usually nr. 0), then flour it lightly on both sides and start to pass it through the widest setting. Fold in half and turn it 90 degrees, then roll it through the pasta machine again. Repeat this process by folding the sides in and passing it through the widest setting ¾ times, to allow the pasta to become more elastic. Continue to pass the dough through each setting to the second-to-last setting. Remember to flour it lightly on both sides every step.

Keep rolled-out dough covered with a clean kitchen towel.

Lay one sheet of dough on a lightly floured surface, place a teaspoonful filling every ¾cm across half of the pasta dough, then lightly brush between each filling with water.

Fold the sheet over and press down to seal, making sure to press out the air.

Cook the ravioli in a large saucepan of boiling salted water for 5 minutes.

Meanwhile, melt the butter together with sage leaves in a medium skillet.

Use a slotted spoon to remove ravioli from the water and place directly into the plates, spread with butter and sage sauce and sprinkle with Parmesan cheese.

Serve immediately.