Clean and flour some leaves of sage. Fry them, dry them out on some kitchen towels and season with salt.
Peel and cube a small pumpkin. Cook the pumpkin with olive oil, celery, onion and bay leaves for 10 minutes. Add in the pumpkin pulp and cook for another 20 minutes.
In a pot bowl on the side, cream the ricotta along with some parmesan cheese, salt and pepper. Prepare some spaghetti al dente by boiling it until just before tender. Strain and throw into the pumpkin mixture and incorporate the ricotta, cooking it all over low heat for two minutes. Top with fried sage and serve.
