Preheat the oven to fan assisted 130C / 150C / 300F / Gas 2.

Peel, deseed and cube the pumpkin into bite sized pieces.

Mix pumpkin with some olive oil, salt and ground black pepper and then roast in the oven for about 1 hour or until cooked all the way through and let cool. Then mash pumpkin and set aside.

Whilst the pumpkin is roasting make the pasta.

Place the “flour into a small bowl and season with some salt. Make a well into the middle of the flour and crack the egg into the well. Stir the egg with a fork gradually bring in the flour until the dough starts coming together.

Then use your hands to mix the dough and transfer onto a clean floured surface. Knead the dough for a couple of minutes until it is smooth and firm. You should add a little water if too dry, or extra flour if it is too wet.

Set the thickness of the pasta machine to the highest (normally no.10 on most large machines). Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure a few times until you have a very smooth dough.

Now roll the dough once through each setting (ie changing the setting down after each roll through from no 10, no 9, no 8...) until you get down to No 2. Your pasta sheet should be very thin now.

Cut the pasta sheet into discs using a pastry ring (or an upside down glass).

Add about a tsp of the pumpkin filling in the middle of each ring and brush a little water around the edge of the pasta disc with your fingers. Careful here as you don't want the pasta wet but rather just damp.

Fold the pasta disc in half over itself (into a half moon type shape) and press down around the seal to push out any air bubbles.

Blanch the ravioli in boiling water for a few minutes, drain and serve garnished with Parmesan and Roquette and a drizzle of olive oil.