Roasted Pumpkin and Ricotta Stuffed Pasta with Hazelnut and Sage Brown Butter

Preheat the oven to 180°C fan bake. Cook the pasta shells according to the packet directions and drain well.

Filling: Cut the pumpkin into large chunks and place on a large baking tray. Toss with the olive oil and season with salt and pepper. Roast for 30 minutes or until very tender. Transfer to a large bowl and crush with a fork, leaving it a little chunky. The pumpkin can be cooked 2 days ahead. Add the ricotta, parmesan, garlic, nutmeg, lemon zest and egg yolks. Season generously with salt and pepper.

To cook: Fill each pasta shell loosely with the pumpkin mixture and place in a large ovenproof baking dish or sauté pan large enough to hold them in a single layer. Mix the stock, cream and garlic together, season and pour around the shells. Grate over a generous amount of parmesan. Bake for about 30 minutes or until the sauce is bubbling and reduced and the tops are golden.

To assemble: Melt the butter in a medium sauté pan. Add the sage leaves and cook until the butter is a nutty, golden-brown and the sage is crisp. Remove the sage leaves and stir in the vinegar or lemon juice, hazelnuts and salt. Set aside and keep warm. Spoon the hazelnut butter over the top and scatter over the sage leaves.