Boil water to cook dry. Typically put 1 liter (approximately 1 quart) of water per 100 g of dry pasta to be cooked. Cook the pasta according to instructions. Drain the pasta in a colander and reserve about 1/4 cup of the water for the pumpkin sauce if needed.

While cooking the pasta, prepare the Pumpkin-Sage Sauce.

Remove skin from pumpkin and cut into cube size pieces. Put the pumpkin pieces in a pot with the water. Put the pot over a medium flame and cover. Continue to cook 12 to 15 minutes or until the pumpkin can be pureed with a fork. Check every few minutes that there is a little water on the bottom of the pot. Add a little water if needed.

Break down the pumpkin with a fork or wooden spoon. Stir until fairly smooth, but no need to be totally smooth. Italian usually serve Pappardelle or Tagliatelle pasta with a rustic or chunky sauce.

Reduce the heat to low, add the crumbled sage leaves and the ricotta cheese. Stir further until blended. Cook gently about 2 minutes over low heat.

Remove pot from stove. Add the grated cheese and stir until blended. If the sauce needs more liquid, add a little of the water used to cook the pasta. The pasta water will help the sauce adhere to the pasta as well as give you the consistency that you need. Add salt and pepper according to taste and add a little more sage if needed.

Pour the pumpkin sauce over the cooked pasta (after drained of course). Serve with some additional grated Parmesan cheese on the side for your guests to add to their plate. Enjoy!