Creamy Pumpkin Ravioli Sauce with Sage
This creamy vegan pumpkin ravioli sauce combines pumpkin puree, fresh sage, garlic, and nutmeg in a rich sauce that is ready in 30 minutes. Serve it with pumpkin, mushroom, or vegan cheese ravioli.
Equipment
- 1 large skillet
- 1 large saucepan to boil your ravioli or pasta
- 1 Slotted Spoon for scooping out the ravioli
- 1 wooden spoon or whisk for stirring
- 1 Immersion Blender optional
Ingredients
- 18 oz vegan ravioli 500g
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 15-oz can pumpkin puree 425g
- 1 cup vegetable broth 240 ml
- ¼ cup unsweetened plant milk 60 ml, almond or oat
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh sage leaves chopped
- 1 teaspoon brown sugar
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
For serving
- vegan parmesan for serving, optional
- extra whole sage leaves optionally crispy fried for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Reserve ½ cup of cooking water, then drain carefully.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the onion and cook for 4-5 minutes until soft and translucent.
- Add the garlic and cook for another minute.
- Stir in the pumpkin puree, vegetable broth, plant-based milk, nutritional yeast, chopped sage, brown sugar, and nutmeg.
- Bring to a gentle simmer, reduce the heat to medium-low, and cook for 10-12 minutes, stirring occasionally.
- Stir in the apple cider vinegar. Season with salt and pepper.
- Add reserved ravioli water one tablespoon at a time until the sauce reaches your preferred consistency.
- Add the cooked ravioli and fold gently until evenly coated. Heat for 1-2 minutes.
- Serve immediately with vegan Parmesan and your chosen toppings.
Notes
- Pumpkin: Use plain pumpkin puree rather than pumpkin pie filling.
- Ravioli: This recipe works with pumpkin, mushroom, squash, spinach, or vegan cheese-style ravioli.
- Consistency: The sauce thickens as it sits. Use reserved pasta water to loosen it before serving.
- Sage: Replace the fresh sage with one teaspoon dried sage when needed.
- Blending: Blend the sauce before adding the ravioli when you prefer a completely smooth texture.
- Storage: Refrigerate leftovers in an airtight container for up to three days.
- Freezing: Freeze the sauce separately from the ravioli for up to three months.
- Reheating: Warm gently with a splash of broth or plant-based milk.