1/4 cup finely diced onion 1 cup canned pumpkin puree 2/3 cup water salt, pepper, and sage to taste 2/3 cup ricotta cheese 1/3 cup grated parmesan cheese 2 cups pasta (egg noodles or angel hair work well)
Cook pasta according to package directions; drain and reserve.
Preheat serving bowl for pasta.
Sautee onion until translucent. Add pumpkin and water, and simmer 5-10 minutes. Season to taste. Gently fold in ricotta and parmesan cheese. Toss with pasta. Serve in a heated bowl.