Pumpkin Ravioli

1. To make the pasta, add the 00 flour and semolina flour to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for 30 mins in the fridge.
2. Mix the pumpkin puree and biscuits together, season and mix again.
3. Put the pasta through a pasta machine until it is thin, then cut out 7cm circles on a dusted board. Fill this with the pumpkin mix and seal the edges using water. Press the edges all around to ensure they are sealed.
4. To make the sauce, add the butter to a hot pan and heat until bubbling and turning brown. At this point squeeze the lemon into the butter and stir.
5. Pop the ravioli into salted boiling water and cook for 1 min, then
6. Pop the ravioli into bowls. Add a squeeze of lemon to the sauce. Spoon this over the pasta and serve.
7. If you like, use some of the soup for a base when serving.

Pumpkin Soup

1. Place the pumpkin, milk and butter in a pan and bring to the boil then simmer for 5 mins, then blitz until smooth.
2. Spoon into bowls, then drizzle in the cream and oil and top with fried sage.

Tagliatelle with Pumpkin

1. Using some of the pasta dough from above put through a tagliatelle cutter on a pasta machine.
2. Pan fry cubes of leftover pumpkin in olive oil until crisp.
3. Plunge the pasta into boiling water for 30 secs, then add to the pumpkin.
4. Spoon in some of the soup from above stir through all together.
5. Grate over Parmesan and serve.