Start by mixing the flours in a large mixing bowl or on a clean surface. Then create a well in the center of the flour mixture.

Crack the eggs into the well. Using a fork slowly mix the eggs gradually pulling flour from the edges. Once the dough starts coming together, knead it with your hands for about 10 minutes until smooth and elastic. If it feels too sticky, add a little more flour; if too dry, sprinkle it with a tiny bit of water.

Wrap the dough in cling film and let it rest 30 minutes to an hour at room temperature, making it easier for the gluten to relax and make it easier to roll out.

While waiting, prepare your filling. Mix all ingredients in a bowl and make sure that is seasoned well. When done, transfer to a piping bag or you can use a spoon later.

Divide the dough into four pieces and keep the rest covered in film to prevent them from drying, With the help of a pasta machine (or rolling pin) roll your dough until about 2 mm thick - start with the thickest setting going to the thinnest- keeping the dough lightly floured.

Lay out a sheet of dough and place small spoonfuls of filling (about 1 teaspoon each) along the sheet, leaving space between each dollop (about 2-3 cm).

Lightly brush the areas around the filling with water, then carefully place another sheet of dough over the top. Gently press the edges around the filling and then press down to seal the edges.

Use a ravioli cutter or a sharp knife to cut out each ravioli. You can eat them straight away by cooking them in a boiling pot of water for 3-4 minutes or you can freeze them. *

Enjoy your ricotta pumpkin ravioli with your favourite sauce!