1 sheet of fresh lasagne per 4 ravioli
2 cloves garlic
2 teaspoons butter
4 tablespoons cream
4 teaspoons freshly grated Parmesan cheese
4 tablespoons white wine
Salt and freshly ground black pepper
For the filling, deseed and slice the pumpkin into large chunks and roast for 40 minutes until the inside is soft. I did this in October and froze the flesh.
Meanwhile, peel and finely chop the shallots and garlic and sauté in the butter and olive oil until tender.
When cool, spoon out the pumpkin flesh and discard the seeds and the tough fibre in the centre. Place the pulp in a mixing bowl.
Stir in the shallot and garlic mixture, the cream, grated Parmesan cheese, and white wine. Season to taste with salt and black pepper.
Lightly flour a flat surface and lay out a few sheets of the fresh lasagne.
Using a pastry brush dipped in water, brush around the sides of every square. Cover each pumpkin-filled square with an empty square, pressing all four sides down to seal the ravioli, and allow to dry for at least 10 minutes.
Bring a large pan of salted water to the boil. Add a slug of olive oil to prevent the ravioli from sticking.
Serve immediately with the blanched broad beans, a sprinkle of parmesan, a splodge of Speedy Pasta Sauce and a generous helping of freshly ground black pepper.