INGREDIENTS
2
Garlic cloves, large
1/2 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
1/2 cup
Sage, loosely packed fresh leaves
2
Eggs
1 lb
Pasta
1
Black pepper, Freshly ground
1/2 tsp
Nutmeg, ground
2 tsp
Salt
1
Olive oil
3/4 cup
Pecans
3/4 cup
Parmesan, grated
1 15 ounce container
Ricotta
1/2 cup
Yogurt