Preheat the oven to 200'C.
Cut the fresh pasta sheets into 36 circles using a pastry cutter.
Peel and cut the squash into 1cm cubes. Pick the thyme leaves from the stalks. Mix all of the spices, sugar, herbs, oil and seasoning together and use to coat the butternut squash. Transfer to a baking sheet or dish and roast in the until soft - about 20 minutes. Once cooked, leave the squash to cool and place in a food processor. Add the goat's cheese and blend until you have a smooth paste.
Place a small amount of the filling in the middle of a pasta circle. Brush around the filling with a little beaten egg yolk. Take another pasta circle and place on top of the filling. Seal the edges of the raviolo, taking care not to leave any pockets of air. Use a crinkled pastry cutter to trim off the edges.
Continue until you have 18 ravioli.
Finely dice the chilli. Zest and juice the lemon. Cut the pancetta into small pieces.
Heat a frying pan and add the oil. Add the pancetta to the pan and cook until crisp. Add the sunflower seeds the chilli and cook for a further 2 minutes. Remove from the heat and add the zest and juice of the lemon.
Bring a pan of salted water to the boil and cook the ravioli for 3 minutes. Drain well and then toss the ravioli though the chilli, pancetta and sunflower seed sauce. Serve immediately.
«Keep this recipe seasonal by using winter, summer or pattie pan squashes depending on what is available.»