Roasted Pumpkin, Sage and Goat’s Cheese Ravioli

These flavours and textures just sing together, and the colours always remind me of lazy autumn days in the Italian sunshine. The pasta dough is inspired by Marcella Hazan’s potato gnocchi. She insists that the addition of eggs gives a lighter result, and she’s absolutely right. The pasta dough deteriorates and becomes inflexible as it cools due to the starchiness of the potato, so you need to be organised and have the stuffing ready before you make the dough.