• 500 gram (1 lb) pumpkin, peeled and cut into chunks
• 1¾ cups (220 gram/7 oz) all purpose flour
• 3 eggs, lightly beaten
• ¼ tsp. ground nutmeg
• 15 sage leaves
• 15 fresh flat-leaf parsley leaves
• salt and pepper
• 125 gram (4 oz) butter, melted
• 60 gram (2 oz) freshly grated Parmesan cheese

• Preheat the oven to moderate 180°C (350°F).  Place the pumpkin on an oiled baking tray and bake for 1 hour or until tender; cool.  Remove the skin.  Place the flour and eggs in a food processor.   Process for 30 seconds or until the mixture forms a dough.  Transfer to a lightly floured surface and knead for 3 minutes or until the dough is very smooth and elastic.  Cover with a clean cloth and set aside for 30 minutes.
• Place the pumpkin in a bowl with the nutmeg and mash with a fork.  Roll out half of the dough to form a rectangle about 2 mm (1/8 inch) thick.  Roll out the remaining half to form a rectangle slightly larger than the first.
• On the first rectangle of the dough, place heaped teaspoonful of the pumpkin mixture in straight rows, at intervals about 5 cm (2 inches) apart.  Flatten each pumpkin mound slightly; place one whole sage or parsley leaf on top of each spoonful of pumpkin mixture.
• Brush lightly between the mounds filling with water.  Place the second sheet of dough on top then press down gently between the pumpkin mounds to seal.  Cut into squares with a knife or a fluted cutter.  Bring a large pan of water to a boil and drop the ravioli a few at a time.   Cook for 4 minutes, or until just tender.  Drain well.   Serve the ravioli sprinkled with salt and pepper and tossed with melted butter and Parmesan cheese.

Makes 6 servings.

Note:  Ravioli can be made several hours in advance.  Refrigerate in layers between sheets of greaseproof paper to prevent them sticking together.  Cook just before serving.