Peel pumpkin and cut into smallish pieces. Place on a foil-lined baking tray and bake until tender (15-30 minutes, depending on size of pieces). Cool, and puree in food processor. Add salt and pepper and set aside.

Remove the stems from the English spinach, rinse, and steam until wilted. Cool and finely chop.

Heat oil and saute onion, garlic and carrots until cooked. Add spinach and saute 10 minutes longer. Cool.

Mix together pumpkin, onion and spinach mixture, ricotta, egg, nutmeg and parmesan.

Sieve flour into bowl, and make a well in the centre. Beat oil and eggs until well blended, then pour into the well. Stir with a fork, gradually bringing flour into centre, until dough forms a ball. If dough is too dry, add up to 2 tablespoons of water.

Knead on lightly floured surface, adding flour if dough is sticky. Knead until the dough is smooth and elastic, about 5 minutes or 100-150 kneads. Cover, and let rest for 5 minutes. Divide dough into 4 equal parts. Roll dough, one part at a time, keeping remaining dough covered.

Cut rolled dough into 5 cm squares. Place a teaspoon or two of filling into the middle of a square, put another square on top, and press edges together. Press together with a fork. Repeat with remaining dough and pumpkin mixture.

Place ravioli on a tea towel, let stand, turning once, until dry, about 30 minutes. Cook ravioli in a large pot of boiling water until tender, 10 to 15 minutes. Drain and serve with sauce.

While ravioli is cooking, melt butter in a small frypan over medium-high heat. Add sage leaves. Cook, swirling butter in pan until butter is golden brown. Toss ravioli in sage butter before serving

When I was making this I burnt the spinach, so I left it out and added a handful of chopped sage instead. I know lots of people who say "oh, sage is so strong, I never use it" etc etc, but that's crap, it's really nice. Try it!

We were starving when we made this, so the pasta stood to dry for only about 5 minutes, and there didn't seem to be anything wrong with it.

This dough recipe made enough for about 18 ravioli (each 5cm square), but we only used about half the filling. I don't know if we did something wrong or if the proportions are dodgy. In any case, the filling is nice to use in a lasagne or something later.

I didn't feel like doing a butter sauce so I made a mushroom one: Chop some mushrooms finely. Fry in a little butter until browned and soft. Tip in some cream and a handful of chopped sage. Cook for a couple of minutes then spoon over ravioli.

This recipe comes from the "Pasta, Risotto and You" website. Bad name, good recipes.