Pumpkin and amaretti ravioli with sage beurre noisette

Ingredients

• 300g/11oz '00' pasta flour, plus extra for dusting
• salt
• freshly ground black pepper
• 3 free-range eggs
• 1 tbsp olive oil
• 1.7kg/3lb 12oz pumpkin, peeled, seeds removed, cut into chunks
• 2 tbsp olive oil
• 5 amaretti biscuits, crushed
• 1 tsp lemon juice
• ½ tsp ground ginger
• 110g/4oz unsalted butter
• ½ lemon, juice only
• 1-2 tbsp olive oil
• 200g/7oz pumpkin, peeled and cut into 1cm/½in dice
• 3 tbsp pine nuts
• vegetable oil, for shallow frying
• 20 small sage leaves
• 110g/4oz parmesan (or vegetarian alternative), freshly grated, to serve