Sweet Potato Campanelle

1. In saucepot, bring salted water to a boil. Add pasta; cook until al dente. Drain pasta and set aside.
2. Prepare spinach puree: In large skillet over medium-low heat, brown butter. Add shallots; cook until tender. Increase heat to high; add spinach and cook until wilted, stirring constantly. Transfer spinach mixture to blender; add nutmeg and puree until homogeneous. Set aside.
3. Prepare seasoned ricotta: In bowl, combine all ingredients; stir until well blended.
4. In large saucepan, bring vegetable stock and 2 tablespoons butter to a boil. Simmer 2 to 3 minutes until glaze forms. Add salsify to stock mixture; stir in cooked pasta. Remove from heat and toss pasta and salsify with Parmesan and parsley.
5. For service, spoon seasoned ricotta in center of shallow bowl; spoon spinach puree on the side and smear to flatten. Plate finished pasta on top of ricotta and spinkle with toasted hazelnuts.