Pumpkin and radicchio ravioli

Preheat the oven to 200ºC/gas 6.

First, start the filling. Toss together the pumpkin, garlic cloves and olive oil in a roasting tray and season with salt and freshly ground pepper.

Roast the pumpkin in the oven for 25-30 minutes, until tender. Set aside to cool.

Meanwhile, place the '00' flour, salt, eggs and yolks in a food processor (in batches in necessary) and pulse mix into a loose ball of dough.

Turn the pasta dough onto a flat surface, dusted with semolina, and knead for about three minutes until smooth.

Divide the dough into eight balls, wrap in cling film and chill in the refrigerator for 20 minutes.

Pass the chilled pasta through a pasta machine, setting it initially to its widest gauge.

After each pass through, fold in three and turn by 90 degrees.

Start to reduce the gauge, working down to setting five (for ravioli).

. To complete the filling. Process the cooled pumpkin in a food processor until a smooth-ish puree.

. Combine the roast pumpkin puree with the ricotta cheese and grated Parmesan, and season well.

. Cut the pasta into 10cm rectangles. Put a small tablespoon of filling on one half of each rectangle, then fold over the rectangle and seal the edges well, pressing them together with your fingers.

. Preheat the grill for the radicchio.

. Dust the radicchio with sugar and grill until the sugar caramelises. Shred the grilled radicchio.

. Meanwhile, bring a large pan of water to the boil. Chuck in the pumpkin ravioli and cook for three minutes. Drain. Toss the ravioli in melted butter and a little cooking water.

. Serve the ravioli, topped with the shredded radicchio and Parmesan shavings.