Take 4.4 lb of good quality pumpkin and bake after removing the seeds. When it is cooked, remove the outer skin and the film that has formed over the flesh, and wring in a dish towel to drain off the juice. Pound the macarons and grate the Parmesan and the lemon peel.

Amalgamate everything with the pumpkin, add a pinch of salt and work so as to obtain a homogeneous mixture. Prepare the pasta by kneading the flour, whole eggs and water, to obtain a soft dough.

Roll out into a sheet and put dollops of filling the size of an egg yolk on it. Fold the sheet over and cut into rectangles, taking care to seal the edges of the pasta firmly. Cook in salted water for about 15 minutes.

Drain and put in layers in a deep dish, dressing each layer with the grated cheese and the butter previously melted together with the sage.