Pumpkin and sage ravioli

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread pumpkin on prepared tray and lightly spray with oil. Bake for 20–25 minutes or until tender. Transfer to a bowl to cool. Roughly mash pumpkin. Add ricotta, egg yolk, sage, chopped thyme, nutmeg and half the parmesan. Stir to combine.
2. Lay 1 lasagne sheet on a lightly floured surface. Place 6 rounded tablespoons of pumpkin mixture, about 6cm apart, along lasagne sheet. Dip a pastry brush in water (shaking off excess) and moisten pasta edges. Top with another pasta sheet and press sheets together around each mound of filling, removing any air. Using a sharp knife, cut out six 9cm x 7cm ravioli. Crimp edges with a fork to seal. Repeat with remaining lasagne sheets and filling to make 6 more ravioli.
3. Cook ravioli, in batches, in a large saucepan of boiling salted water for 2–3 minutes or until they rise to the surface. Using a slotted spoon, transfer to a plate.
4. Heat oil in a medium non-stick frying pan over medium heat. Cook garlic, stirring, for 30 seconds. Add rind and cream and stir to combine. Reduce heat and simmer for 2–3 minutes or until slightly thickened. Add ravioli and gently toss to coat. Sprinkle with remaining parmesan, extra thyme and pine nuts to serve.