Pumpkin and pine nut ravioli

* You will need a pasta machine

For the pasta

Make a well in the flour and break the eggs into it. Add oil, salt and water and mix with a fork until dough is too stiff to stir. Knead dough for 15 minutes, until smooth. Leave dough for at least an hour in a bowl covered with a damp cloth.

For the stuffing

Rub salt and olive oil onto pumpkin and roast until soft. Roast pine nuts in a dry skillet. Combine pine nuts with chopped garlic and olive oil in a mortar and pestle to make a rough paste. Add to the cooked pumpkin. The mixture should be rough in texture, juicy and gooey.

For the sauce

Add tomatoes to a deep pan with butter and halved onions.

Simmer for 40 minutes, then remove onions. To assemble ravioli Push fist-sized chunks of dough through a pasta machine to make sheets. Cut pasta sheets into 10cm x 10cm squares and fill with a tablespoon of stuffing, paint edges of pasta with egg white, fold to make a triangle and press to seal.

Cook ravioli in boiling water until it floats to the surface.

To serve

Drain then serve with sauce.