Cut the pumpkin into pieces and season with shallot, salt, pepper and a few sprigs of rosemary.
Cook in the oven at 190°C for 15’. Once cooked and cooled, mix ¾ with 2 tablespoons of oil and dice the rest for the final garnish.
In a separate bowl, season the ricotta with a tablespoon of oil and chopped rosemary, then mix until it is creamy and uniform.
Cook the Legù fusilli in plenty of boiling water for 3 minutes, drain well and add a tablespoon of oil.
Serve hot: arrange on the plate, above the pumpkin cream and complement with a few teaspoons of ricotta, diced pumpkin, lemon peel and grated black pepper to taste.