To make the pumpkin filling, preheat oven to 200 degrees celsius (fan-forced).

Chop pumpkin into 3-4 cm cubes and place onto a baking tray.

Drizzle with the olive oil and season with salt and pepper.

Roast for 30 minutes or until soft.

Allow to cool slightly.

Place the parmesan cheese into the TM bowl and grate on Speed 8, 6 seconds.

Add the cooled pumpkin to the TM bowl and puree on Speed 6, 10 seconds.

Scrape down the sides of the bowl.

Add the crushed garlic, ricotta cheese, breadcrumbs and eggs and mix on Speed 6, 10 seconds or until smooth.

Pour into a bowl and place into the fridge to cool completely.

To make the dough, place all dough ingredients into the TM bowl.

Mix on Speed 6, 10 seconds.

Scrape down the sides of the bowl.

Knead on Interval Speed (dough function), 4 minutes.

Form into a ball shape.

Cover and place into the fridge for 30 minutes.

Sprinkle a flat surface or bench with flour.

Divide the dough into two equal portions.

Roll each portion out into a large rectangle (approx 1-2 mm thick).

Place small portions (approx 1-2 teaspoons) of the pumpkin filling onto love of the sheets of pasta (5 cm apart).

Lightly brush the exposed pasta sheet (between the filling) with water.

Place the second pasta sheet on top and press down between each filling section to enclose.

Cut into squares so that each contains one portion of filling.

Use a fork to seal the edges.

Place the ravioli squares onto a tray and leave on the bench to dry completely.

To cook, place the ravioli into a pot of salted boiling water and cook for 3-5 minutes.

Serve with your favourite pasta sauce.