Pumpkin & Amaretti Caramelle (Filling)

1. Halve, de-seed & cut the pumpkin into about 12 wedges. 
2. Coat in olive oil, salt & pepper, then roast on a foil-lined sheet pan at 425F until very fork-tender, about 45 minutes, flipping halfway. 
3. Allow to mostly cool, then scoop the flesh from the skins & puree in a food processor until smooth. 
4. Fold in most of the crushed amaretti (reserve some for serving), all the cheese, a generous grating of nutmeg & season to taste. 
5. Then mix in the egg, if using, & refrigerate until thoroughly chilled.

For serving: 

6. Boil the caramelle in well-salted water until tender, about 3 minutes. 
7. Toss with brown butter & top with fried sage leaves, the remaining crushed amaretti, & more cheese.