• Start by preparing your pasta dough. It a large mixing bowl add 1 cup pumpkin puree, 1/2 cup ricotta, 1 1/2 cup 00 flour, 1/3 cup shredded parmesan cheese, 1 egg, 1/4 tsp fine sea salt, 1/8 tsp ground pepper and 1/8 tsp nutmeg. Mix until a shaggy dough forms and then place the dough onto a lightly floured surface. Knead until the dough is 1 soft ball. This should only take a few minutes.
• Cut the dough into 4 equal pieces. Roll each piece into a long, thin rope. A little less than 1 inch thick. Cut the ropes into small 1-inch squares.
• Using a fork, take 1 square at a time and roll it down from the top of the fork prongs to the bottom to create ridges. Repeat until all the pasta is shaped.
• Place a large bowl of boiling water on the stove top over high heat. Allow the water to come to a boil. Once boiling, pour the pasta in and stir with a wooden spoon. Boil until al dente (about 5 minutes).

Sauce

• While the pasta is cooking, place the butter in a frypan or skillet and allow it to boil and then brown. Watch it closely, this happens fast! Once you see brown flecks, take the butter off the heat.
• Stir in .25 oz chopped sage. When ready to serve the pasta, pour some sauce over and enjoy!