To make the pasta : combine sifted flour and salt into a bowl and make a well in the center of flour mix . Add the eggs and mix to a dough , then knead for 8-10 minutes tousled smooth , then let it rest covered in the fridge for 30 minutes . Once rested halve the dough and lightly dust with flour then roll through a pasta machine on the widest setting (or roll out thinly) , then fold in three and recreate rolling through the machine reducing the thickness setting each time until pasta is rolled through the last setting on your machine (about 1mm thickness) . then cut rolled out dough into 4 sheets .

Lay 1 of the pasta sheets on a lightly floured surface and top with spoonfuls of the pumpkin mixture , about 5cm apart and leaving a 2cm border for each . Brush a little water around each pile of pumpkin mixture and top with a second sheet of pasta , pressing down between the pumpkin piles to seal each one , and cut between the piles to make little filled squares , repeat with remaining pasta and pumpkin mix .

melt butter and sage together till lightly coloured .

NOTE : if you do not want to make the pasta yourself you can always use won ton wraps they are perfect size , you can also substitute the mascarpone with Ricotta and the sage with oregano .