Butternut squash (pumpkin) ravioli with brown butter, sage and walnut sauce

Cut the squash into large pieces, skin on; add smashed garlic cloves in their skins, the paprika, chili powder, turmeric and nutmeg, sage, thyme sprigs, rosemary, olive oil, salt and pepper and toss by hand.

Roast in a 400 degree oven until very tender and well coloured, about half an hour to an hour depending on the oven.

Cool slightly, peel off the skin, and put the squash and the garlic (out of its skins) in a food processor, leaving the rosemary and sage behind; puree until smooth.

In the food processor, whizz flour, an egg, a good pinch of salt, a little olive oil and some of the puree into a pasta dough.

Wrap the dough and rest it in the fridge for half an hour.

For the filling, blitz herbed goat cheese, the remaining squash puree and a little parmigiano until smooth; chill.

Cut the dough into quarters, keeping the rest covered; flour a piece, shape it into a rectangle (a rolling pin helps) and roll it through the pasta machine from setting 1 to about 7, keeping it dusted with flour.

Lay a sheet loosely over the ravioli maker, press in the wells, add a couple of teaspoons of filling to each, brush with a little water, lay the second sheet on top, press down and roll over with a rolling pin to cut them out.

Place the ravioli on a baking sheet lined with parchment and a little semolina; freeze 10 minutes while the water comes to a boil.

Cook the butter with sage leaves and thyme until golden, add the chopped walnuts and cook to a deep brown butter colour; turn off.

Boil the ravioli in salted water for a couple of minutes; for a bigger batch, do not add them all at once.

Coat the ravioli in the brown butter sauce and finish with black pepper and parm.