INGREDIENTS
4 cloves
Garlic
1 15 ounce can
Pumpkin puree
1 tbsp
Sage, fresh leaves
1
Egg, large
24
Pasta shells, jumbo
1/4 cup
All-purpose flour
2
Kosher salt and freshly ground black pepper
1 pinch
Nutmeg
2 tbsp
Olive oil
1/4 cup
Butter, unsalted
1/2 cup
Half and half
1 1/2 cups
Milk
1 cup
Parmesan
2 cups
Ricotta cheese