Who me? Make my own ravioli? No way. Absolutely you, says cookbook author Valerie Hammacher. Her homemade butternut squash ravioli with orange and roasted pumpkin seeds is a great way for anyone heading into autumn to welcome the start of indoor season. Here’s a step-by-step guide of how to do it. Ingredients for approx. 4 servings For the pasta dough: 200 g white wheat flour (Italian ‘Type 00’ if you can find it), plus extra for dusting2 organic eggs (medium)1 1/2 tbsp olive oilA pinch of salt1 1/2 tbsp waterFor the filling: 1 small butternut squash1/2 red onionA bit of butter1 tsp fresh thym…