This crave-worthy take is made of cylinders of homemade fresh pasta, filled with a sage-infused mozzarella and ricotta filling, then baked, cut-side up for a stunning presentation, in a garlicky pumpkin cream sauce. The balance of creamy and crispy is just delightful as the edges of the rolls of fresh pasta get a little crispy, and the rest of this easy-baked pasta dish is tender and creamy. Make ahead tip: The pasta can be rolled and cut up to a day in advance. Arrange them between layers of parchment paper on a rimmed baking sheet, then cover tightly with plastic wrap, and refrigerate until ready to use.
