Pumpkin Cream Sauce – Hiland Dairy

Ingredients

• 4 oz pancetta, diced
• 3 tablespoons Hiland Unsalted Butter , divided
• 6–8 fresh sage leaves
• 1 medium shallot, finely diced
• 1/4 cup dry white wine
• 1 cup Hiland Heavy Whipping Cream
• 1/2 cup pure pumpkin puree
• 2 oz (about 1/2 cup) grated Parmesan, plus more for serving
• 1/8 teaspoon ground nutmeg
• Kosher salt to taste
• Pasta cooking water, as needed
• 12-16 oz ravioli or pasta for serving
• Add 2 tablespoons of butter to the skillet. Once melted, add the sage leaves and fry until crisp, 30–60 seconds. Remove and set aside for garnish.
• Stir in the shallot with a pinch of salt and saute until softened and fragrant, about 3–4 minutes.
• Pour in the wine and simmer for about 2 minutes, scraping up any browned bits, until nearly completely evaporated.
• Add the heavy cream and pumpkin puree. Bring to a gentle simmer, and cook for 5 minutes, stirring often, until slightly thickened.
• Remove from heat and stir in the remaining 1 tablespoon of butter, Parmesan, and nutmeg. Season generously with salt.
• Toss the sauce with hot ravioli, loosening with 1–2 tablespoons of pasta water if needed.
• Finish with the crispy pancetta, crumbled fried sage, and extra Parmesan before serving.