For the ravioli, bring a medium-sized pot of water to the boil. De-skin the pumpkin and dice into 2cm pieces and drop into the pot with a good pinch of salt. Cook covered until the pumpkin is soft and can be pierced easily with a knife.

While the pumpkin is cooking, wash your chopped greens, then shake off excess water. Heat a skillet or frying pan over a high heat and add the greens to the pan. Cook until just slightly wilted, cool slightly and then squeeze out any extra liquid, if any (collard greens have little or no water, spinach has a lot). Set aside for now. 

Once the pumpkin is cooked, drain and mash. Fold through the wilted collard greens, nutmeg, garlic and lemon zest. Taste and season with salt and pepper. Allow to cool slightly before making ravioli. 

Put two large pots of water on to boil to cook the ravioli. To make the ravioli, brush the powdery cornflower side of the wonton skin with water. Put a tablespoon of filling in the centre and take another wonton skin and brush the cornflower side with water again and lay it over the top. Seal the edges around the filling first removing any air bubbles. Lift and give it a final press. You want to make sure there are no openings, otherwise the filling will come out during cooking. Repeat process, adding the ravioli to a baking paper-lined tray as you go.

To cook, generously salt each pot of water. Drop ravioli in (don’t overcrowd – I do six per pot) and cook for 4 minutes. While the pasta is cooking, put plates into the oven to warm. Then heat the butter in a small saucepan over a medium/high heat and brown it so it goes nice and dark and nutty, but not burnt. Add the sage leaves to go crispy, then remove from the heat.

Pull the ravioli from the pots when done with a slotted spoon and put on to the warmed plates. Spoon over the butter and crispy sage leaves.

Top with pine nuts, shaved parmesan and microgreens (or chopped herbs). Serve immediately.