INGREDIENTS
1 Tbsp
tbsp. butter
3 Tbsps
shallots
1 1/2 Cs
puree from one butternut squash
3 Tbsps
heavy cream
1 tsp
salt
1 tsp
pepper
3/4 tsp
nutmeg
1/2 C
ricotta cheese
2 ozs
goat cheese
1
batch pasta dough
12
sage leaves
1 serving
pine nuts
1 serving
goat cheese crumbles