Add the plain flour to a bowl and make a well. Add the eggs to the well, and whisk with a spoon to beat. Using your fingers, gradually mix the flour into the egg mixture, until the flour and eggs are completely combined. 

Turn the pasta dough out onto a floured surface. Kneed with your hands until the dough goes from being rough to smooth - this should take anywhere between 5 and 10 minutes of kneeding. Once smooth, make into a ball, cover in cling wrap and place in the fridge for at least 30 minutes. 

Meanwhile, preheat the oven to 200C (400F) and line a baking tray with baking paper. Place the pumpkin pieces on the tray along with the garlic cloves. Roughly chop the thyme and rosemary, and sprinkle over the pumpkin. Drizzle with olive oil, and add some salt and pepper to taste. Place the pumpkin in the oven for 40 minutes, or until slightly blackened and soft. When the pumpkin is cooked, remove from the oven and allow to cool completely. 

To make the filling for the ravioli, place the pumpkin, herbs and garlic in a bowl along with the baby spinach. Blend with a stick blender until smooth, and fold in the parmesan cheese to combine. Set aside. 

To make the ravioli, place the dough on a floured surface and cut into pieces. Roll out slightly before placing each piece in the pasta maker, rolling through until it has gone through the second last setting on your pasta maker. 

To make the ravioli, I used a ravioli tray, but you can cut it yourself. Get one piece of dough and place small teaspoons of the pumpkin mixture in spots across the dough, leaving a few centimetres between each. If you are using a ravioli tray, press the dough into the tray after flouring, and then place teaspoons of the mixture in each indent, being careful not to over fill. Using a pastry brush, spread a little bit of water around each circle of filling. Get another rolled out piece of dough, and cover the initial piece with it, pressing down to seal. If using a ravioli tray, roll the dough until the tray cuts through it, and turn over to remove the ravioli. If cutting, simply cut even pieces around the ravioli filling. 

Repeat until you have used all the pasta or filling, whatever comes first. Then, bring a big pot of water to a rolling boil on the stove. Add some salt, and then place the ravioli in the water, working in batches. It should only take about 4 minutes for the ravioli to cook, and you will know when it is because they will float to the top. 

Meanwhile, make the burnt butter sauce. Add the butter, water, sage, prosciutto and salt and pepper to a pan over a medium heat. Allow the butter to simmer until the ravioli is cooked, or it starts to darken in colour. The water will prevent the sage from burning, but make sure you stir frequently. 

To serve, toss the ravioli in the burnt butter sauce for about 4 minutes, ensuring that you stir to coat evenly. Place in a platter and allow people to grate parmesan cheese over the top.