Preheat oven to 180C.
Place macadamias in a small frying pan over low heat. Stir occasionally until golden then remove from heat.
Transfer toasted macadamias to a food processor with breadcrumbs and blitz to a coarse crumb
Place crumb mix back into the frypan over medium heat and fry until golden.
Remove from heat and top with lemon zest, set aside.
Melt butter in a frypan over medium heat. Add prosciutto and fry, stirring occasionally until slightly caramelised but not crisp.
Add sage leaves and cook until leaves are crisp.
Serve ravioli topped with sauce
Spread diced pumpkin and garlic onto a baking tray and drizzle with olive oil. Roast until caramelised, about 20 minutes.
Remove from oven and transfer to a bowl. Add remaining ingredients and mash together with a fork until smooth and creamy. Season to taste
Place sheets of pasta dough on a floured surface. Cut approximately in half. If one ‘half’ ends up smaller, use that as the base for the ravioli.
Place balls of 2-3 teaspoons of pumpkin mix onto base sheet of pasta at approx 7 cm intervals along sheet.
Brush pasta around filling balls with water. Place second half sheet over the top and press around the filling to seal.
Cut into approx 7cm rounds with a cookie cutter.
Cook for 3 minutes in boiling water
Serve pasta topped with sauce, and sprinkled generously with crumb