In a large, flat bottomed nonstick pan or Le Creuset, heat olive oil on medium high heat until shimmering. Cook onion until softened and fragrant, about 3-4 minutes. Add minced garlic and cook additional 1 minute.
Add sausage to pan and cook until browned and cooked through, breaking up clumps into bite-sized pieces. Pour in jar of Pumpkin Marinara. Bring to a rolling boil and stir in broccolini pieces. Cover, turn down heat, and let simmer 6-8 minutes, or until broccolini is bright green and tender when pierced with a fork. Remove from heat.
Tuck teaspoons of fresh ricotta throughout the dish, re-cover pan and let ricotta heat up for 1-2 more minutes. Uncover and serve immediately.