Pumpkin Cream Sauce with Sage

I love pumpkin in all of its forms- I love it in sweet desserts, I love it savory dishes, I love it in hearty breakfasts. I haven't exactly kept this love of pumpkin I have a secret. And likewise, I can't keep this sauce a secret. I was totally surprised by this one; I threw it together as a one of those "I have these ingredients on hand- it sounds like they could go together- I hope dinner ends up edible" dishes. Oh man, was it edible. I may or may not have eaten the extra sauce up with a spoon.

I've had sauces like this in restaurants, and hoped I could recreate something similar. It has a rich, slightly sweet flavor, and was so good over a mushroom ravioli. We also had it over gnocchi, sausage ravioli, mushroom fettuccine (yes, we had it that many times- it's a great way to use up leftover pumpkin), but the winner was the mushroom ravioli. I'm sure we'll be trying it many other ways as well!

Pumpkin Cream Sauce with Sage

3 heaping Tablespoons of pumpkin puree
1/4 cup of heavy cream (or half and half if you want to keep it lighter)
1 Tablespoon of chopped sage leaves
1 teaspoon of Kosher salt
dash of black pepper

1/4 cup of fresh shaved Parmesan cheese

Directions: Heat pumpkin, cream, sage, salt, and pepper in a small saucepan over medium heat. Stir to combine, and bring to a slight simmer. Allow to cook for a couple minutes, and stir in the Parmesan cheese. Continue to stir, as the cheese melts and sauce thickens. Serve over pasta or ravioli, and garnish with a bit of shaved Parmesan. Enjoy!

A Little Domestic Bliss original ;)