INGREDIENTS
2 cups
Pumpkin puree
1/4 tsp
Sage, dried
1
Shallot, medium
2
Eggs, large
1/4 cup
Chicken stock, homemade or low sodium
2 cups
All-purpose flour
1 pinch
Cayenne pepper
1 1/2 tsp
Kosher salt
1
Kosher salt and ground black pepper
1
Nutmeg, Fresh grated
1
Semolina flour
1 tbsp
Olive oil, extra virgin
6 tbsp
Butter, unsalted
1 cup
Ricotta cheese