Combine dough ingredients in a flour well, combining into a ball before kneading for 10 minutes. Rest for 30 minutes in an airtight container, away from heat and direct sunlight.

Roast the pumpkin and garlic in a 200 degree Celsius oven for 20 minutes, or until pumpkin begins to char. Remove, allow to cool, and then discard the pumpkin skin; squeeze out the garlic. Mash both together with a pinch of nutmeg, salt and pepper to taste, before loading into a piping bag with a medium round tip.

Chop the dough into four pieces, and roll each through the thickest setting on the pasta machine a few times, folding over itself in between passes, before incrementally stepping through to a medium-thin setting of 6.

Lay two sheets across a lightly floured ravioli tray, or out flat on a bench, and then pipe out large grape-sized dollops of filling.

Lay the other two sheets over the top, and press down lightly. Dust with flour and then either roll firmly with a rolling pin if using trays, or stamp with a cutter if forming by hand. With a tray, flip it over and tap lightly to shake the ravioli free.

Transfer to baking paper lined oven trays and refrigerate uncovered for up to one week. To cook, drop into lightly salted boiling water, and boil until al dente (or no white is left in the dough when cut open).

To serve, fry the mince in the olive oil on medium-high heat for 5-10 minutes, or until crispy. Add the spinach and stir until wilted, 2-3 minutes.

Add the cooked and drained ravioli into the frypan, and toss well before plating and sprinkling with salt flakes.