I love ravioli. Little parcels of tasty goodness. And depending on the filling, can range from very delicate to quite robust. I like playing around with different combinations for the filling – beetroot & goat’s cheese, eggplant and thyme, fire roasted capsicum and feta. This time, as we had a pumpkin ready to be eaten, I made pumpkin, sage and ricotta variety and paired it with a simple browned butter and sage sauce, to really allow the flavour of the filling to be the star. Making the ravioli can be a little time consuming so it is usually something I’ll do on the weekend. But they also freeze really well, so if you’re making the effort, it’s good to make a double batch and keep a serving in the freezer for a super quick mid-week dinner.