Pumpkin, Crisp Sage & Parmesan Pasta - Your Local Greengrocer

Ingredients

• 750g butternut pumpkin, deseeded and cut into ½ cm-thick small wedges
• Olive oil or olive oil spray
• Salt and ground black pepper
• 600g fresh spinach and ricotta-filled pasta (like Agnolotti or Tortellini)
• ½ cup olive oil
• 1 bunch sage, remove leaves from stems
• Extra virgin olive oil, to serve
• Grated parmesan cheese, to serve