750g/1lb 10oz Brussels sprouts, trimmed and halved
1 tbsp garlic oil
250g/9oz baking potato, peeled and cut in 2-3cm dice
4 sage leaves, shredded
500g/1lb 2oz wholewheat tortiglioni or penne
salt
50g/2oz unsalted butter, softened
250g/9oz ³Ò°ù³Ü²âè°ù±ð, cubed
50g/2oz parmesan (or similar vegetarian hard cheese), grated
100²µ/3½´Ç³ú ricotta