Ricotta Roll Ups in Creamy Pumpkin Sauce

Ingredients

• 3 cups part-skim ricotta cheese (from 2 [16 oz.] containers)
• 3 tablespoons finely chopped fresh sage, plus whole leaves for serving
• 4 ounces shredded, low-moisture mozzarella cheese (1 cup), divided
• 2 ¾ teaspoons kosher salt, divided, plus more for water
• ¼ teaspoon freshly ground black pepper
• ¼ cup olive oil, divided
• 2 cloves garlic, finely chopped
• 1 29-oz. can pumpkin puree
• 1 cup half-and-half
• 2 teaspoon apple cider vinegar
• .50 teaspoon freshly grated nutmeg
• 1 recipe fresh pasta sheets (see Basic Homemade Pasta Dough Recipe)

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