Sorrentinos de calabaza

Step 1: Heat the oven to 400°F (350°F fan). Roast 1 ¾ lb butternut squash cut side down on a lined tray until a knife slides in with no resistance and the edges are browned.

Step 2: Meanwhile tip 14 oz plain flour or tipo 00 flour onto the worktop, make a well and add 4 eggs, 1 tbsp olive oil and ½ tsp salt. Beat with a fork, drawing in the flour, then knead into a ball.

Step 3: Knead until the dough is smooth and silky, then wrap it and rest at room temperature.

Step 4: Scoop the squash flesh into a bowl and mash it; if it looks wet, cook it in a dry pan over a medium heat for 3–4 minutes, stirring, until it holds its shape.

Step 5: Mix the cooled squash with 9 oz ricotta, 2 ⅛ oz grated hard cheese (Parmesan-style), ¼ tsp ground nutmeg and 1 pinch salt and black pepper. Chill until firm, at least 20 minutes.

Step 6: Roll a quarter of the dough through a pasta machine (or with a rolling pin) to about 1 mm, until you can just see your hand through it. Keep the rest covered.

Step 7: Cut 8 cm rounds with a cutter or glass. Put a heaped teaspoon of filling in the centre of half the rounds.

Step 8: Brush the edges lightly with water, lay a second round on top and press around the filling to push out the air, then seal the edges with a slightly smaller cutter or your fingertips. Repeat with the rest of the dough to make about 28 sorrentinos.

Step 9: Cook the sorrentinos in a large pot of well-salted boiling water at a gentle boil until they float and the edges are tender.

Step 10: Meanwhile melt 2 ⅞ oz butter in a wide frying pan over a medium heat with 12 fresh sage leaves and cook until the butter turns nut-brown and the leaves crisp.

Step 11: Lift the sorrentinos out with a slotted spoon straight into the butter, toss gently and serve with extra grated cheese if you like.