To prepare the pumpkin and Prosciutto di San Daniele ravioli, start by cutting the pumpkin into slices and put it in the oven with oil, salt and pepper at 180°C for 35-40 minutes.

Once cooked, remove the peel and leave to cool.

Blend the pumpkin together with the Prosciutto di San Daniele and the grated parmesan.

Prepare the dough by mixing the two flours. Add the eggs and knead vigorously for 15 minutes.

Cover with cling film and place in the fridge to rest.

Roll out the dough up to number 4 on the pastry machine.

Using a teaspoon, place the seasoning on one sheet of dough, cover with another sheet of dough and seal well with your fingers.

Using a mould, cut out the ravioli, flour them well and leave aside.

Melt the butter in a pan and let it brown for a few minutes. Then add the aromatic herbs and turn off the stove.

Boil the ravioli in salted water, drain them and pour them into the pan with the butter and herbs.

Sauté the ravioli in the pan for a few minutes and top with Prosciutto di San Daniele, pumpkin seeds and ground black pepper.