Pumpkin and ricotta cannelloni

Name: Pumpkin and ricotta cannelloni
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Mediterranean, European, Italian
Ingredients: 300 g pumpkin, cut into cubes (1 cm); 1 brown onion, cut into quarters; 2 garlic cloves; 20 g extra virgin olive oil, plus extra for frying; 3 fresh sage leaves, plus extra for frying; 400 g canned diced tomatoes; 50 g tomato paste; 150 g water; 30 g Vegetable stock paste (see Tips); 50 g fresh English spinach, trimmed and cut into pieces (approx. 5 cm); 300 g ricotta (see Tips); ½ tsp salt; ¼ tsp ground black pepper; ⅛ tsp ground nutmeg; 250 g cannelloni shells (see Tips); pine nuts, toasted, for sprinkling