Method:
1 Pre-heat the oven to 230°C fan forced.
2 Place the pumpkin in bowl, cover and microwave for 4-6 minutes on High/100% or until tender. Drain. Place on a baking tray and drizzle with olive oil, roast for 8-10 minutes until golden.
3 Combine the roast pumpkin, ricotta and mixed herbs in a bowl, season with salt and pepper.
4 Combine the egg and flour in a food processor, process until a dough form. Knead until smooth. Wrap in plastic and set aside to rest. Use a pasta machine to roll the dough out into long thin sheets. Cut into squares, place a spoonful of the pumpkin mixture into the centre of half the squares, top with another piece of dough, pressing edges together to seal.
5 Bring a saucepan of salted water to the boil. Reduce to a simmer, add the ravioli, in batches, cook 2-3 minutes, until just tender, drain. And place on a serving plate.
6 Melt the butter in a saucepan over high heat until brown, add the mint and basil, swirl to combine. Pour over the pasta. Crumble over the ricotta, serve.