Time to enjoy the abundance of pumpkin. This is a tasty elegant dish.
Pumpkin Ricotta Stuffed Shells w/ Sage Cream
Sauce
Shells:
24 jumbo pasta shells
1 tablespoon extra-virgin olive oil
22 ounces ricotta cheese
1 can (15 ounces) pumpkin puree (or homemade)
3/4 cup Romano or Parmesan cheese
1 large egg white
2 garlic cloves, minced
2 tablespoon finely chopped sage
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
22 ounces ricotta cheese
1 can (15 ounces) pumpkin puree (or homemade)
3/4 cup Romano or Parmesan cheese
1 large egg white
2 garlic cloves, minced
2 tablespoon finely chopped sage
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cook pasta in a large pot of boiling salted
water until tender but still firm to bite (9 minutes). Drain. Transfer to a
baking sheet. Drizzle with oil.
Preheat oven to 350 degrees.
In a medium bowl, stir together ricotta,
pumpkin, and all remaining ingredients.
Butter the bottom of 13-by-9-inch pan. Fill
each pasta shell with pumpkin-ricotta mixture. Arrange in pan. Cover pan with
foil. Bake 30 minutes. Remove foil, pour Sage Cream Sauce over and bake 15
minutes longer until bubbly.
Sage Cream Sauce
3 tablespoons butter
1/2 cup chopped pecans
1/2 cup finely chopped shallots
2-3 tablespoons chopped fresh sage
1/2 cup chopped pecans
1/2 cup finely chopped shallots
2-3 tablespoons chopped fresh sage
1 cup dry white wine
1 quart whipping cream
Melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced, about 5 minutes. Pour over shells and sprinkle with pecans.
1 quart whipping cream
Melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced, about 5 minutes. Pour over shells and sprinkle with pecans.
Julie Fergus, ASID, is a nationally published interior designer. Her
studio and showroom is located in Wolfeboro, New Hampshire. Julie is a frequent entertainer and "chef" she knows well how
homes and kitchens work. She uses this real-life experience combined
with her professional expertise to create homes that function well and
look beautiful. Julie's
clients are primarily in the Lakes Region and Mount Washington Valley,
however, she will travel throughout the state and North East. www.JulieFergus.com | www.DesignByMail.com
