Roasted pumpkin ravioli with brown butter and sage

Make homemade roasted pumpkin ravioli with brown butter and sage from scratch following these easy steps. Start by making the pasta dough. Place the flour and salt on a clean work surface. Make a well in the centre and add the eggs and use a fork to whisk to combine, slowly incorporating the flour into the egg mixture. Continue to gradually draw flour into the egg mixture until a dough is formed. Use your hands to knead the dough for five to seven minutes or until it's smooth and elastic. Cover the dough and set aside for 30 minutes to rest. Preheat the oven to 200 degrees Celsius and then place the pumpkin on a baking paper lined tray. Pour over the oil and toss to combine. Pop in the oven and bake for 30 minutes or until golden brown and tender. Transfer the pumpkin to a heatproof bowl and allow it to cool. Use a fork to mash the pumpkin until smooth. Stir in the crushed biscuits, parmesan and lemon rind and season with salt and pepper. And there's your filling. Now back to the pasta. Use a sharp knife to cut the dough into four portions. Cover the portions with a damp tea towel. Make sure your pasta machine is secured to a clean work surface and set the rollers to the widest setting. Shape one dough portion into a flat rectangle, like so. Lightly dust it with flour and then roll it through the machine. Dust the dough lightly with a little more flour and fold the ends of the dough into the centre to make a smaller rectangle. Roll it through the machine again. Repeat this folding and rolling six more times. Once that's done, reduce the roller setting on the pasta machine by one notch and roll the dough through. Continue reducing the setting on the pasta machine and rolling until the pasta dough is about two to three millimetres thick. Place the pasta sheet on a clean work surface dusted with flour. Now to fill the pasta. Place a heaped teaspoon of the filling onto the centre of a pasta sheet, placing them about four to five centimetres apart. Place another pasta sheet over the filling and then press around the filling to remove any air. This will help stop the pasta from falling apart during cooking. Using a pasta wheel, round pastry cutter or knife, cut the ravioli into even sized pieces. Now it's time to make the sauce. Add the butter to a large deep frying pan over medium heat. Cook for two minutes or until the butter melts and begins to foam. Add the sage leaves and cook for one to two minutes or until crisp. Add the garlic and stir to combine. Add the ravioli to a large saucepan of boiling water for two minutes or until the ravioli rises to the surface. This is how you know they’re ready. Use the slotted spoon to carefully transfer the ravioli into the butter mixture and gently toss to coat. To serve, divide the ravioli among serving plates and drizzle with the butter sauce. Season with pepper and sprinkle with toasted pine nuts. And there you have it. Roll up your sleeves and spend the afternoon making this mouth-watering ravioli for friends and family. It's well worth the effort!