Put the pumpkin in a small roasting tin with the garlic, sage sprigs and oil. Season with salt and pepper. Cover loosely with foil and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until soft. Transfer to a bowl, mash well and leave to cool.
Once cold, beat the ricotta and Parmesan into the pumpkin purée and season with salt and pepper to taste.
Roll the pasta dough out into thin sheets (see
Cook the pasta in a large saucepan of salted boiling water for 3–4 minutes until al dente. Meanwhile, melt the butter with the sage leaves and pepper until it just begins to turn a nutty brown colour. Drain the pasta and serve immediately bathed in the sage butter, with a squeeze of lemon juice and a scattering of grated Parmesan.