Pumpkin Pierogies with Pecan Sage Cream Sauce

Ingredients

• 5 cups all purpose flour (as well as additional flour for rolling)
• 16 oz sour cream
• 2 teaspoons salt
• 2 eggs
• 1 cup ricotta cheese
• 1 – 14 oz can pumpkin puree
• 1/2 teaspoon dried ground sage
• 1/2 tsp salt
• a dash of nutmeg
• 4 tablespoons butter
• 1/2 cup chopped nuts
• 1 tablespoon Dried Sage Leaf
• 1 cup cream