Tender ravioli filled with creamy pumpkin and ricotta, paired with sage and walnut butter sauce. A Northern Italian favorite cherished for its warm, nutty flavors that feel like a comforting embrace.

1. Boil: Bring a large saucepan of water to the boil. Salt the water (around ½ tbsp per litre).

2. Cook Pasta: Add the ravioli to the boiling water and cook for 3-4 minutes. Stir occasionally to prevent sticking.

3. Heat Sauce: Whilst the ravioli cooks, warm the sage butter sauce in a pan over gentle heat. Add a ladle of pasta water to the sauce.

4. Combine: Strain the ravioli, add it to the saucepan with the sauce, and toss well to coat.

5. Serve: Sprinkle with handmade parmesan cheese, drizzle with basil oil, and finish with chili oil. Serve immediately!