Raw Ham Tortellini with Pumpkin Sauce

500 g Raw Ham Tortellini
500 g pumpkin
250 g cooking cream
4/5 sage leaves
extra vergin olive oil
salt and pepper to taste
grated Parmesan cheese

Dice the pumpkin. Preheat the oven to 180 °C. Place the diced pumpkin on a baking tray and season with oil. Bake it for about 15 minutes or until softened. Blend it, gradually adding the cream. Pour the pumpkin sauce into a large pan and set aside. Separately, put water on to boil. As soon as it starts boiling, add the tortellini and cook them for as long as necessary. Drain them with a slotted spoon and move them to the pan with the sauce. Stir gently to mix the ingredients. Season with salt and garnish with some sage leaves and a sprinkling of Parmesan cheese.