Pumpkin puree: Chop the pumpkin into small cubes, place on a baking tray lined with baking paper. 

Add in the garlic cloves and rosemary, drizzle with honey and olive oil, cover with aluminium foil and bake till pumpkin is soft. Turn into a food processor and whizz into a smooth puree, adjust seasoning to taste. 

Cashew nut butter:  Toast the cashews in a pan with extra virgin olive oil over moderate heat, season with salt. Remove from pan and add in the chopped shallots, cook till soft. Remove from heat and allow cooling completely. Place the cooked shallot, thyme, parsley, salted cashews and butter in a food processor, whizz into a smooth paste. 

Serving: Cook the ravioli in boiling salted water. Drain and toss in a pan with the cashew nut butter, add in chopped chilli to taste. 

Spoon the pumpkin puree in the bottom of a serving plate, spoon over the ravioli. Sprinkle with pumpkin seeds.