Heat olive oil in a saucepan over medium heat. Add onion and a small pinch of small. Stir occasionally for approx 2 mins or until onion is lightly coloured.

Add the pumpkins and a small pinch of salt. Stir to ensure pumpkin pieces are nicely coated in the oil. Approx 1 min.

Close the lid and reduce heat to low. Allow the pumpkin to soften. This takes approx 12-15 mins. Keep stirring to a minimum (no more than 2-3 times). We want to get some caramelisation happening in the pumpkin!

Meanwhile cook the ravioli according to packet instruction. Save 1 cup of cooking liquid before draining.

Once pumpkin is softened, add passata and the reserved pasta liquid. Gently stir while adding garlic powder, dried sage, chilli flake, powdered beef stock, Worcestershire sauce, and butter. Keep stirring gently for 1-2 mins to allow everything to mix together.

Add the cooked ravioli into the saucepan, and give it a final stir to coat the ravioi in the sauce.

Plate up and sprinkle over with cheese, rockets, and pine nuts.