500 g/1 lb 2 oz pumpkin, peeled, de-seeded and chopped 2 tablespoons olive oil
200 g/7 oz Parmesan cheese, freshly grated, plus extra to serve 2 eggs, lightly beaten
80-120 g/3-4 oz breadcrumbs 200 g/7 oz Fresh Pasta Dough
50 g/2 oz butter • 8 fresh sage leaves salt and pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Put the pumpkin in a roasting tin, drizzle with the oil, cover with foil and bake for about 1 hour.
2.Pass the pumpkin through a food mill into a bowl, add the Parmesan and eggs and season with salt and pepper.
3.Stir in enough breadcrumbs to make a fairly firm mixture. Roll out the pasta dough into a sheet and stamp out 7.5-cm/3-inch rounds with a pastry cutter.
4.Spoon a little of the pumpkin filling into the centre of each round, fold in half and crimp the edges. Cook the torteli in a large pan of salted, boiling water for 10 minutes.
5.Meanwhile, melt the butter in a frying pan, add the sage leaves and cook for a few minutes. Drain the tortelli, place in a warm serving dish and sprinkle with the sage butter and Parmesan.

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