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Olive oil
1/2 pound pasta, such as farfalle, small shells, or elbows
1 container (15-oz) ricotta
1 can (15-oz) pumpkin puree
2 eggs
1/2 cup yogurt
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
1/2 cup + 1/4 cup grated Parmesan
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1st Keep
 KansasKate
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