INGREDIENTS
1 cup
cauliflower florets
1 cup
canned pumpkin puree
1
egg
2 1/2 cups
flour
1/4 cup
parmesan cheese
1 tsp
kosher salt
1 cup
skim milk ricotta cheese
6 tbsp
salted butter
2 cloves
garlic
12
fresh sage leaves
1/4 tsp
nutmeg
1 serving
kosher salt