Pumpkin Ravioli with Butter and Sage

I love making fresh pasta. I don’t do it often enough, but whenever I do, I get a real kick out of it. Pumpkin is a popular ingredient in Italian Jewish cuisine from the centre-north of Italy. In Mantua, where this dish was born, they make delicious tortelli with it. I use the same filling but make ravioli in the Roman style, a slightly simpler pasta shape.

The authentic recipe calls for frutta di mostarda, a condiment of crystallised fruit preserved in spice