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.
