Step 1

Preheat oven to 220°C. Spread pumpkin on a baking tray, drizzle with oil and sprinkle with fennel seeds and chilli. Season, cover with a layer of baking paper and foil, then roast for 40 minutes until very soft. Transfer pumpkin to a sieve over a bowl, then leave to drain for 30 minutes. Discard liquid, then push pumpkin through the sieve. Add ricotta, parmesan and nutmeg, then mix until smooth and well combined.

Step 2

Place a large, damp tea towel on a work bench. Brush the edges of lasagne sheets with beaten egg, then arrange on the towel, overlapping slightly, to form a 30cm x 60cm rectangle.

Step 3

Spoon filling along 1 long side. Using the towel as a guide, carefully roll pasta from 1 long side (like a Swiss roll). Enclose in towel and secure ends with string. Place parcel in a deep roasting pan or fish kettle. Pour in enough boiling water to submerge rotolo. Cover and simmer over mediumlow heat for 25 minutes until al dente. Carefully remove rotolo to a board and stand for 10 minutes while you fry sage.

Step 4

Melt the butter in a pan over medium heat and cook for 5 minutes until golden brown. Add the sage leaves and stir for 30 seconds until crisp.

Step 5

Carefully unwrap rotolo, then cut into 3.5cm rounds. Arrange slices on serving plates, then spoon over the sage and butter and top with shaved parmesan.