1 small cooking pumpkin (not the carving kind, approximately 500g/1lb 4oz cooked weight), cut into large wedges with skin left on
1 small bunch fresh sage, leaves picked
300g/10½oz ‘00’ flour or strong white flour, plus extra for kneading
salt and freshly ground black pepper
olive oil, for drizzling
20g/¾oz mustard fruits or stem ginger, finely chopped
100²µ/3½´Ç³ú walnuts, roughly chopped
150²µ/5½´Ç³ú butter
3 free-range eggs, plus 2 free-range eggs, beaten (for sealing the dough)
50g/1¾oz freshly grated Parmesan, plus extra to serve
100²µ/3½´Ç³ú ricotta