INGREDIENTS
2
eggs
6 ozs
pumpkin puree
8 ozs
milk ricotta cheese
1/2 tsp
kosher salt
1/4 tsp
ground nutmeg
1/2 cup
parmesan cheese
210 gs
flour
1/4 lb
butter
3/4 cup
walnuts
8 larges
sage leaves
2 tbsps
parsley
1 tsp
lemon zest
2 tbsps
honey
1 serving
freshly cracked pepper