1 cup whole-milk ricotta cheese
1 cup pumpkin purée (not pie filling)
2 large egg yolks
2 teaspoons kosher salt, plus more as needed
2 teaspoons packed dark brown sugar
1/4 teaspoon freshly grated nutmeg
Freshly ground white pepper
1 1/2 cups all-purpose flour, plus more as needed
4 tablespoons unsalted butter (1/2 stick)
2 teaspoons finely chopped fresh sage leaves
1/2 cup crème fraîche
Freshly ground black pepper
1/4 cup finely grated Parmesan cheese
1/4 cup roasted, salted hazelnuts, coarsely chopped