Pumpkin ravioli with sage butter

INGREDIENTS

• 450g/1lb piece of pumpkin
• 1 tbsp olive oil
• large pinch of fennel seeds
• 1 medium egg
• 25g/1oz parmesan
• pinch of freshly grated nutmeg
• 2 amaretti
• 15g/1oz fresh white breadcrumbs
• salt
• freshly ground black pepper
• 225g/8oz plain flour
• ¼ tsp salt
• ½ tsp olive oil
• 2 medium eggs
• 4 medium eggs
• 75g/3oz unsalted butter
• 20 small sage
• 1 tbsp lemon juice