To make the pumpkin filling, preheat oven to 200 degrees celsius (fan-forced).
Chop pumpkin into 3-4 cm cubes and place onto a baking tray.
Drizzle with the olive oil and season with salt and pepper. Roast for 30 minutes or until soft. Allow to cool slightly.
Add the cooled pumpkin to the bowl of a food processor and puree until smooth.
Add the crushed garlic, grated parmesan cheese, ricotta cheese, breadcrumbs and egg and mix until smooth. Pour into a bowl and place into the fridge to cool completely.
To make the dough, sift the flour into a bowl. Add the remaining ingredients and knead for 10 minutes.
Form into a ball shape. Cover and place into the fridge for 30 minutes.
Sprinkle a flat surface or bench with flour. Divide the dough into two equal portions.
Roll each portion out into a large rectangle (approx 1-2 mm thick).
Place small portions (approx 1-2 teaspoons) of the pumpkin filling onto love of the sheets of pasta (5 cm apart).
Lightly brush the exposed pasta sheet (between the filling) with water.
Place the second pasta sheet on top and press down between each filling section to enclose.
Cut into squares so that each contains one portion of filling. Use a fork to seal the edges.
Place the ravioli squares onto a tray and leave on the bench to dry completely.
To prepare the sauce, place the prosciutto into a frying pan over medium heat. Cook until crispy and then set aside.
Heat the olive oil in a frying pan over medium-low heat. Cook the crushed garlic until slightly fragrant. Turn down to low heat.
Add the sun-dried tomatoes and wine and cook for 3 minutes.
Add the cooking cream and cook for a further 3 minutes over very low heat.
Stir through the parmesan cheese.
To cook the pasta, place the ravioli squares into a pot of salted boiling water and cook for 3-5 minutes or until they float to the top. Drain.
Serve the cooked ravioli with the creamy pasta sauce and top with crispy prosciutto and fresh rocket.