Preheat your oven to 400°F (200°C). Boil salted water and cook jumbo pasta shells until al dente. Drain and allow to cool.

In a skillet, heat olive oil, add diced onion and half of the sage, and sauté for 5-7 minutes until onions are translucent.

In a mixing bowl, combine ricotta, pumpkin puree, gouda cheese, minced garlic, nutmeg, salt, and pepper. Fold in sautéed onions.

Melt salted butter in a saucepan until golden brown, then add remaining sage and flour, whisk continuously, and gradually add heavy cream until thickened.

Pour half of the Alfredo sauce into a baking dish. Fill each pasta shell with about 2 tablespoons of the filling and place seam-side up in the dish.

Pour remaining Alfredo sauce over the shells and sprinkle with gouda cheese for extra flavor.

Bake for 20-25 minutes until golden and bubbly.

Garnish with cracked black pepper and crispy fried sage before serving.