Place the sausage meat in a saucepan, saute the shallot and pumpkin in olive oil for a few minutes over moderate heat. Stir in the curry powder smoked paprika, allow the spices to toast. Pour in the stock and cream, set to simmer until pumpkin is soft, take off the heat and whizz into a smooth cream together with the butter, correct seasoning. Boil the ravioli in plenty of boiling salted water, serve on top of the creamed pumpkin, sprinkle with the sausage meat, pumpkin seeds and parsley.

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