Make fresh pasta following this recipe. Wrap it in plastic film and let it stand for 30 minutes at room temperature.

Now make the filling. Preheat oven to 200°C. Peel and slice the pumpkin into 1 cm thick slices. Line a baking tray with parchment paper, arrange the pumpkin slices and brush them with olive oil, then season with salt, pepper and nutmeg.

Bake the pumpkin for about 20 minutes, until soft and slightly caramelized on the edges.

Remove it from the oven, collect it into a bowl and add the potatoes, then mash everything together, add the grated pecorino cheese and season with salt and pepper.

Now roll the dough. The most important thing, whether you’re using a classic long rolling pin or a pasta machine, is to roll it over and over again, rolling and stretching it as much as you can.

Make a paper thin wide sheet of pasta and lay it the floured wooden board.

Put little mounds of filling – about one teaspoon each - at regular intervals onto the sheet of pasta. Fold the pasta to cover the filling and press gently with your fingers all around the filling, to seal it. With a scalloped pastry cutter cut the tortelli and put them onto a floured tray in one layer.

To cook the tortelli bring a large pot of water to the boil, salt the water and pour a tablespoon of extra virgin olive oil in it: this will prevent tortelli from sticking to each other.

Cook the tortelli in batches, according to the size of the pot.

Melt the butter in a pan with the sage cut into strips and the pine nuts and cook until golden and with a delicate toasty smell.

Drain the tortelli and toss them in the pan just enough to cover them evenly with the dressing. Serve them right away, possibly with more grated pecorino.