In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually incorporate the flour using a fork until a dough forms.

Knead the dough on a floured surface for about 8–10 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.

Tip: Resting helps the gluten relax, making it easier to roll out.

In another bowl, combine the pumpkin puree, ricotta, Parmesan, nutmeg, and a pinch of salt and pepper. Mix until smooth and creamy, allowing the flavors to meld together.

Tip: Taste the filling before adding salt—different pumpkins can vary in sweetness.

Once rested, cut the dough into quarters. Keep the unused portions covered to prevent drying. Roll out one piece until it’s about 1/16 inch thick, using a little flour to prevent sticking.

Cut the rolled-out dough into 3-inch squares. Place a small spoonful of filling (about a teaspoon) in the center of each square.

Fold the square diagonally to form a triangle, pressing out any air. Bring the two ends of the triangle together to create the tortellini shape, sealing the edges well.

Tip: Ensure they are sealed tightly to prevent the filling from leaking during cooking.

Bring a pot of salted water to a gentle boil. Carefully add the tortellini and cook for 3–5 minutes, or until they float to the surface.

Tip: Fresh pasta cooks quickly, so keep an eye on it!

In a skillet, melt the butter over medium heat. Add the sage leaves and let them crisp up, infusing the butter with flavor. When the butter turns golden brown and nutty, remove from heat.

Using a slotted spoon, transfer the cooked tortellini to the skillet with the sauce. Gently toss to coat and serve immediately, garnished with extra Parmesan and a sprinkle of fresh sage.