Peel the pumpkin and remove the seeds
Peel the carrots
Chop both the pumpkin pulp and the carrots in small pieces.
Transfer in a bowl and add 1 Tbsp apple cider vinegar + 2 Tbsp olive oil + pinch of salt. Mix.
Transfer in a baking sheet lined with some parchment paper, one layer only.
Roast for 30/35 min at 180C/400F, stir once halfway.
Place the roasted veggies in a food processor, add the sage, the ricotta and the veggie broth: blend up until smooth.
Boil the pasta 4 minutes less than the suggested cooking time on the packaging. Drain the pasta.
Add few tablespoons of the pumpkin puree in a spring form baking pan to create a base layer and, on top, add the rigatoni, vertically aligned, one next to the other.
Fill the rigatoni with the pumpkin mix and sprinkle the grated pecorino cheese and gorgonzola on top.
Bake in the oven for 30 min (last 5 min in grill mode).