1. For pasta, place all the ingredients in a bowl and bring together to form a dough. Knead on a lightly floured surface until smooth. Wrap in cling film and chill for 1 hour.
2. For filling, cook pumpkin in boiling salted water for about 15 minutes until soft. Drain, return to pan and roughly mash with butter. Season with salt, nutmeg, and rosemary. Mix in lemon zest and juice and set aside.
3. Heat oil in a pan and sauté shallots and garlic until translucent. Add spinach and let it wilt. Season with salt, pepper and a little nutmeg. Set aside.
4. Knead pasta dough again and roll out on a lightly floured work surface into a rectangle of approx. 25 x 48cm.
5. Spread pumpkin mixture on top and top with spinach mixture. Sprinkle over 4 tbsp Parmesan and roll up dough from a long side.
6. Cut into 12 pieces about 4cm wide with a very sharp knife.
7. Preheat oven to 180°C.
8. Season tomatoes with salt, pepper, sugar and cayenne pepper and mix with vegetable stock. Pour into a baking dish (approx. 20 x 30cm).
9. Arrange pasta rolls upright in the baking dish on top of sauce then bake for 35-40 minutes until cooked through.
10. Garnish with remaining rosemary, Parmesan, and roasted butternut seeds.
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