Pumpkin pappardelle with burnt butter sauce recipe

Ingredients

• 1/2 small pumpkin, peeled and deseeded
• pinch salt
• pinch ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons vegetable oil
• 4 cloves garlic, peeled and sliced very thinly
• handful oregano, sage or parsley (complete stalks and leaves)
• 2 tablespoons ricotta cheese
• 1 tablespoon raisins
• 50 grams butter
• juice of ½ lemon
• 2 tablespoons parmesan, finely grated, to serve
• Pasta (makes 150g)
• 125 grams high-grade flour
• 1 egg, plus 2 egg yolks