Sauce crémeuse au potiron pour raviolis ou tortellinis

Ingrédients

• 2 lbs pumpkin (peeled and chopped into 1-inch cubes pieces (Note 1))
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 20 oz ravioli or tortellini ((Note 2))
• 2 tbsp butter
• 20 leaves sage
• 4 cloves garlic (minced)
• 3/4 cup pouring cream (single cream)
• 3/4 cup Parmesan
• 1/2 tsp nutmeg
• 2 cups pasta water

Préparation

1. 1

   --- Roast pumpkin ---

2. 2

   Preheat your oven to 400°F (200°C).

3. 3

   In a large baking dish, toss the pumpkin with olive oil, salt, and black pepper until they're evenly coated.

4. 4

   Roast the pumpkin for about 20-25 minutes, or until fork tender and slightly caramelized.

5. 5

   Puree the pumpkin with the cream using a stick or countertop blender.

6. 6

   --- Pasta ---

7. 7

   Cook the pasta according to the package instructions in a large pot of salted boiling water. Before draining, be sure to reserve about a cup of pasta cooking water.

8. 8

   In a large skillet or frying pan, melt the butter over medium heat.

9. 9

   When the butter starts to turn brown, add the sage leaves and cook until they become crispy. Remove from the pan and set aside.

10. 10

    Add the minced garlic and sauté for about 1 minute until fragrant.

11. 11

    Reduce the heat to low, and add the pureed pumpkin, cream, Parmesan cheese, and nutmeg to the skillet and stir well.

12. 12

    Add pasta water to the sauce, a little at a time until the sauce reaches the desired consistency.

13. 13

    Stir the cooked pasta into the sauce, adding a little more pasta water if needed.

14. 14

    Serve immediately topped with crispy sage leaves.