Preheat the oven to 180°C. Peel the pumpkin and cut into about 1cm sized cubes. Finely chop up the sage. Mix the pumpkin with the sage and olive oil and lay out on a baking tray. Bake for 20-25 minutes until the pumpkin is soft.

In the meantime boil the pasta according to package instructions but undercook them by 2 minutes.

In the meantime combine he greek yoghurt, ricotta cheese, egg, nutmeg, cardamon, salt and pepper until creamy. Fold in 2/3 of the roasted pumpkin.

When the pumpkin is done baking, add 1/3 of it to a food processor along with the vegetable broth, milk, and about 1/4 of the ricotta mixture. Blend everything up until creamy.

Take one piece of pasta at a time and fill with abotu 1 tablespoon of the ricotta mixture. Lay into a baking tray and repeat until all pasta and all of the mixture is used up. If there is some more of the ricotta mixture left, just blend it into the sauce again.

Once all the pasta is filled, pour the pumpkin sauce on top and crumble the feta. Bake at 220°C for another 5-7 minutes! Serve and enjoy!