Instructions: Preheat the oven to 220 C/425F/gas 7.

Remove the seeds and fibre from the centre of the pumpkin and cut it into large chunks.

Place on a baking tray brushed with olive oil and season generously with salt and pepper. Bake in the preheated oven until soft about 50 minutes.

The pumpkin is ready when it has shrivelled and begun to brown at the edges.

Remove from the oven allow the pumpkin to cool then scrape the soff flesh from the skins.

Heat the butter in a heavy pan and gently fry the onion until soft and beginning to colour.

Add the garlic chill) and marjoram and fry just to blend the flavours with the onion.

Add the pumpkin pulp stir and cook for a few minutes longer to combine and if the pumpkin is wet to reduce any liquid.

This mixture must be seasoned generously with salt pepper and nutmeg.

Place in a large bowl in the refrigerator to cool.

When absolutely cold fold in the mascarpone and Parmesan.

Roll out the pasta as described in the previous recipe and make the ravioli.

Cook as in the orevious recipe (Ravioli di magro).

Make these ravioli as in the previous recipe (Ravioli di magro) and serve with the same sage butter or Parmesan and white truffle oil.

Serves 10

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.