Ingredients
For dough:

· 550gm pasta flour

· 6 egg yolks

· 4 whole eggs

· Pinch of salt

For fillings:

· 100gm pumpkin, peeled and roughly chopped

· 80gm Parmesan cheese, grated

· 5gm fresh sage

· 3gm salt

· 1gm black pepper

For butter sauce:

· 50gm salted butter

· 10gm roasted pine nuts

· 10gm pumpkin, diced

· 10gm fresh green beans

For garnishing:

· 20gm cherry tomatoes

· 10gm pine nuts, roasted

· 5gm Parmesan cheese, shaved

Method

For the pasta dough, mix all the ingredients in a food processor until it forms a firm consistency. Wrap in a foil and let it rest in the fridge for an hour before use. For the filling, oven roast the pumpkin then crush it with a fork. Mix with Parmesan cheese and chopped sage, and season with salt and black pepper. Clear and clean off a large work surface and dust it with flour. Take the dough out of the fridge, shape into a ball, and place it on your work surface. Knead for at least 10 minutes, or until it becomes elastic. Dust a rolling pin with flour and roll out the dough until it is about 1/3-cm thick.

With a cookie cutter or any round shaped item, cut out circles in the dough and place a tablespoon of the ravioli filling in middle. Fill a small bowl with water, dip your fingers in, and moisten the outer edge of the dough circle. Cover one circle over another and pinch the edges together to seal them (you can also use a fork to do this). Make sure to press firmly and go all the way around. Dust the finished ravioli with flour to keep them from sticking together. To cook, fill a large pot with water and bring to boil. Place the ravioli in boiling water for about five to six minutes, or until they float.

Take ravioli out using a large slotted spoon and place on warmed plates. Meanwhile, melt butter in a large pan and gently cook the diced pumpkin, pine nuts and green beans. Add the ravioli and let it get a golden colour from the butter. Place in a large serving bowl and garnish with cherry tomatoes, toasted pine nuts and cheese.