Sage and pumpkin agnolotti

1.Heat oil in a frying pan over moderate heat. Add sage leaves; cook and stir until crisp. Using tongs, transfer leaves to a plate lined with paper towels. Add pumpkin to pan; cook and stir for 6 minutes or until tender. Add chives and extra sage; cook and stir for 30 seconds or until fragrant. Add crumbled stock cube and 1/3 cup water. Bring to the boil. Reduce heat to low. Add sour cream; cook and stir for 2 minutes or until heated.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water for 5 minutes or until tender (pasta will rise to surface). Drain. Return to pan.

3.Add pumpkin mixture to pasta; toss to coat. Serve topped with shaved parmesan and sage leaves.