• Preheat oven to 400 degrees. Place carrots on a foil-lined baking sheet or in a glass baking dish and drizzle with olive oil. Season liberally with salt and a sprinkle of cracked black pepper.
• Roast carrots for 30-40 minutes or until they're tender and browned in spots. Remove from oven.
• Scoop carrots into the bowl of a food processor. Sprinkle with cinnnamon and nutmeg. Pulse until chopped. Add half and half a tablespoon at a time and process until a smooth puree forms. Set aside.

Fill wontons:

• Place about a teaspoon of filling in the center of each wonton wrapper. Dab the edges of the wonton wrapper with water using your finger, then carefully seal to fully enclose the filling, being careful to leave out any air bubbles.*
• When ready to cook, bring a pot of salted water to a boil and add half of the filled wontons at a time. Cook for about 4 minutes or until they're tender, then drain when done.
• Meanwhile, heat a large skillet over medium heat. Add butter to pan and melt. Allow the butter to start to sizzle and foam a bit. You'll notice that it starts to brown slightly. Add the sage leaves and allow them to crisp up as the butter continues to brown slightly, swirling the pan every so often. The brown butter is done when it smells nutty and is a deep golden brown -- don't let it burn or it'll get bitter.
• Add cooked agnolotti to the browned butter sauce and shake the pan gently to coat them.
• Spoon pasta onto a serving plate and pour extra brown butter sauce on top. Sprinkle with shaved Parmesan. Eat immediately!