Pumpkin tortellini a Parmesan broth

This is something I made first time in a tiny kitchen in Naples for my colleagues who were teaching in the same small language school that I was teaching at at the time. The man who ran my local cheese monger was very helpful in developing this recipe. (He took an interest after I asked him for Parmesan rinds. He asked me what I was making, obviously he had strong opinions.  It was the start of a beautiful friendship).  This is quite an involved recipe and it's totally worth it to rope in some friends to make the tortellini.  This dish consists of a broth, some roast vegetables and tortellini and is topped with crispy fried sage leaves none of the steps needed for this are too complicated but it is time consuming.

The Broth
Parmesan rinds (as many as you can find. You should be saving these they are gold)
Fennel off cuts (nice to have)
Two onions (peeled and quartered)
Carrots (chopped)
Celery (chopped)
Garlic (cut the bulb in half)
Fennel seeds (a teaspoon of)
Peppercorns (preferably pink, a teaspoon)
Salt (to taste)

1. This is easy but long, chuck everything bar the salt into a big stock pot and cook on a very low heat for about three hours or until the flavors have fully infused with the stock. 
2. Line a colander with muslin then strain the stock through the muslin. try not to press anything because this will effect the clarity of the stock.
3. If you have the time or inclination you can then freeze the broth and then leave the ice cubes to defrost through a coffee filter. (this is the most optional of optional steps)
4. Reserve then warm through when it is time to serve.     

The Filling
Pumpkin (a small non Halloween type, or butternut squash)
Parmesan (grated about 200g)
Garlic (a bulb)
Fennel seed (a bout half a teaspoon, Toast and grind)
Nutmeg (a good grating)
Salt (to taste with the Parmesan you might not need any)

1. Roast your pumpkin, then scoop out the flesh. 
2. Mash the pumpkin along with the Parmesan, nutmeg and fennel seed.  
3. Season to taste. 
4. Allow to cool completely in the fridge 

The pasta
300g white flour
3 medium size eggs
½ teaspoon of fine salt
1 tablespoon of extra virgin olive oil

1. I've always used Gino's recipe  and I don't make pasta often enough to add anything so I'm just going to send you to him. if you have a pasta recipe you like use that. 
2. Take your pasta and roll it out 
3. Cut your pasta into squares 
4. Put a teaspoon full of filling in the middle of the square then pitch around the edges driving the air out of the tortellini.  Then pull the bottom corners around your finger and pinch them together.  
5. repeat as many times as you need to make enough tortellini so everyone gets a good portion. 
6. leave in the air to dry 
7. Cook just before serving boil in salted water for about 90 seconds  

The Veg
Leeks (cut so that they have one flat edge and one 45' edge)
Fennel (cut into quarters)
yellow cherry tomatoes (or red but yellow is good for the luck of the thing)
Olive oil. (A good drizzle)
salt (to taste)
pepper (to taste)

1. Toss your veg in the oil and seasoning. 
2. Leave your tomatoes on the vine and roast separately 
3. Roast your veg in a medium oven.
4. You're looking for the fennel to be softening and the leeks to have taken on some significant colour

Sage crisps
Sage (just the leaves each one plucked lovingly from the stem)
Neutral oil

1. Heat up about an inch deep of your oil.
2. Gingerly and carefully drop your sage in and allow to crisp before putting onto a paper towel to drain. (I recommend doing some testers first to get a feel for the process, it's so easy to burn them)

So place your tortellini into a shallow bowl, artfully distribute you leeks, tomatoes and fennel around and between them pour on a couple of ladles of broth and sprinkle on a few sage leaves.