INGREDIENTS
1 tbsp
Parsley, fresh
1 cup
Pumpkin puree
1 tbsp
Sage, fresh
1
Egg
1 cup
Chicken stock
1/4 tsp
Colman's dry mustard powder
1/2 lb
Pasta, dry
3 tbsp
Flour
1/2 tsp
Nutmeg, freshly ground
1 pinch
Nutmeg, freshly ground
1 tsp
Salt
1 pinch
White pepper
1/4 tsp
White pepper
1/3 cup
Butter, unsalted
2 cups
Mozzarella cheese
1/2 cup
Parmesan cheese, grated
1 cup
Whole milk
1 cup
Whole milk ricotta