Pumpkin Pasta Recipe

Instructions

1. Begin by melting 1/2 cup butter in a large frying pan, and saute diced onion, sage, and thyme over mendium heat until the onion is softtened and translucent.
2. Add the pumkin puree, salt, peper, cream, and brown sugar to the pan. Stir to combine and heat through. Remove from heat and set aside.
3. In a small sauce pan melt 3/4 cup of butter over medium high heat. Once the butter is melted and begins to foam add 24 whole sage leaves. Let the butter brown. Remove it from the heat when it begins to smell nutty, but isn't burnt.
4. We had difficutly finding cannelloni pasta, and ended up using manicoti pasta, which worked great. I used 1 1/2 boxes which were 225 g each. If you can't find either of these, you can also use the fresh lasagna sheets, and add the filling the middle of a sheet and then roll it up yourself. To prepare the pasta, boil it in a large pot of water unitl it's tender, according to the package instructions. Unlike some stuffed pasta, this dish doesn't really get more cooking in the oven -just heated thorugh, so make boil your pasta until it's as tender as you like to eat it.
5. Once pumpkin filling is slightly cooled, add to a pipping bag and fill pasta tubes.
6. Layer filled pasta in a large baking dish, and pour the sage browned butter sauce over it, and between layers.
7. Lastly heat the pasta dish in the oven at 350 until it's heated thorugh, around 15 minutes, and enjoy.