From Sarah Krol
Wash the pumpkin and then cut the pumpkin into manageable chunks, leaving the skin intact.
Clean the pumpkin flesh of filaments and seeds.
Coat the pumpkin chunks with a little olive oil and put into a moderate oven (180) to roast.
When the pumpkin is soft, take the pumpkin out of the oven and allow to cool.
Scoop the pumpkin flesh from the skin gently with a spoon and place into a large bowl.
Add the grated parmesan, the finely crushed amaretti biscuits and nutmeg.
Mix well with a wooden spoon and adjust the seasoning- a good pinch of salt and pepper enhances the sweetness of roasted pumpkin.
Cover the bowl and put the mixture in the fridge until ready to use.
Place teaspoon sized balls of filling onto a sheet of fresh pasta, fold and cut into ravioli.
600g Jap pumpkin
100g Parmesan cheese, grated
100g amaretti biscuits, blitzed in a food processor to resemble fine bread crumbs
1/2 tsp nutmeg
Freshly ground black pepper and salt to taste
1 bunch of fresh sage