Edible Berkshires

Pumpkin & Ricotta Pappardelle

Serves 2–4

  • 1 (3-pound) pumpkin, cut into 1-inch chunks
  • 2 tablespoons butter
  • Salt and pepper
  • Vegetable oil
  • 1 large bunch of sage (1 cup leaves, loosely packed)
  • ¾ pound fresh pappardelle pasta
  • 1 pound fresh ricotta

Spread out pumpkin chunks in a large roasting pan. Dot with butter, and sprinkle with salt. Roast in the oven at 400 for 45 minutes or until tender.

Pour oil in a heavy-duty pan about ¼ inch deep and turn on high heat. Once hot, drop in a handful of sage and fry for about a minute. Remove leaves with a slotted spoon and let drain on a paper towel. Repeat until all sage is fried.

Boil and drain pasta according to instructions on package.

Toss pumpkin, ricotta and pasta in a large bowl. Season with salt and pepper and top with fried sage.