Stephen Terry served up a tasty roast pumpkin ravioli ( Italian Tortelli di zucca) on Saturday Kitchen.

The ingredients for the tomato sauce are: 125ml olive oil, 13 garlic cloves, chopped, pinch dried chilli flakes, 1 litre tomato passata and 2 tsp fine sea salt.

For the mustard fruit purée: 70g mustard fruits, syrup reserved (available online and in some Italian delis).

For the tortelli(less) di zucca: 1 large pumpkin, preferably Ironbark, cut into 3cm wedges
olive oil, 3 shallots, finely chopped, 1 small red chilli, finely chopped, 2 garlic cloves, finely chopped, 250g cavolo nero, washed and roughly chopped, 2 unwaxed lemons, finely grated zest only, 120g Parmesan or Grana Padano Cheese, thinly sliced, 30 large sage leaves and 12 amaretti biscuits.