Roast pumpkin and ricotta pasta roll with sage butter

Preheat the oven to 220°C.

For the filling, spread the pumpkin on a baking tray, drizzle with olive oil and season well. Roast until very soft, about 30 minutes. Remove from the oven and set aside to cool slightly. Transfer the pumpkin, ricotta, Parmesan, amaretti biscuits and nutmeg to a food processor, and process until smooth. Season to taste and set aside.

To assemble, place a large, clean muslin cloth on a flat work surface. Arrange two pasta sheets on the muslin cloth side by side, slightly overlapping. Moisten the overlapping edges with the beaten egg to seal them together. Spread a thin layer of pumpkin filling over the pasta, leaving a 1cm clear border along the edges. Using the muslin cloth as a guide, roll the pasta sheet and filling from the short side, like a swiss roll. Enclose in the muslin cloth, pinch the ends shut and secure the roll tightly by tying the ends with kitchen string. Set aside. Repeat with the remaining pasta sheets.

Cook the pasta rolls in a large casserole dish of salted boiling water for 10 minutes then lift them out carefully using two spatulas. Place them on a board to cool slightly.

For the sauce, melt the butter until it starts to bubble and turn golden in colour. Add the garlic and sage, and fry until crisp. Remove from heat.

Carefully unwrap the pasta rolls and slice into 3cm rounds. Arrange the slices on a platter, spoon over the butter and sage sauce, and serve immediately.