Pumpkin Ravioli Sauce Recipe
Dive into a bowl of this creamy pumpkin ravioli sauce! This easy-to-make sauce combines pumpkin puree, sage, and warming spices to create a luscious and flavorful sauce, that's perfect for ravioli or your favorite pasta. It's the ultimate seasonal comfort food!
Equipment
- 1 large pan
- 1 saucepan to boil your ravioli or pasta
- 1 Slotted Spoon for scooping out the ravioli
- 1 wooden spoon for stirring
- 1 blender optional
Ingredients
- 2 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- ¼ cup white wine (60 ml)
- 1 15-oz can pumpkin puree (425g)
- 1 cup vegetable broth (240 ml)
- ¼ cup unsweetened plant milk (60 ml) almond or oat
- 2 tablespoon nutritional yeast
- 1 tablespoon fresh sage leaves chopped and crispy fried
- 1 teaspoon brown sugar
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
- vegan parmesan for serving, optional
Instructions
- In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Stir frequently to prevent burning.
- If using, pour in the white wine. Allow it to simmer for a couple of minutes to cook off the alcohol. This step is optional, but it adds great flavor depth.
- Add the pumpkin puree, vegetable broth, plant-based milk, nutritional yeast, chopped sage, brown sugar, and nutmeg to the pan. Stir everything together until the mixture is smooth and well combined.
- Bring the sauce to a gentle simmer. Let it cook for about 10-15 minutes, stirring occasionally. This will help the sauce thicken up nicely. Keep an eye on it to ensure it doesn't stick to the bottom of the pan.
- Taste the sauce and adjust the seasoning with salt and pepper to your liking. If the sauce is too thick, add a little more broth or plant milk. If it's too thin, let it simmer for a few more minutes.
- Serve the sauce hot over your favorite ravioli or pasta. Use a slotted spoon to gently toss the pasta with the sauce. Top with crispy fried sage leaves and sprinkle with vegan parmesan for an extra cheesy flavor.
Notes
- Serving Suggestions: Serve the pumpkin ravioli sauce over your favorite pasta, like cheese ravioli or tortellini. Pair it with garlic bread and a fresh salad for a complete meal. Sprinkle vegan parmesan on top for an extra cheesy flavor.
- Storage: Store any leftover sauce in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or plant-based milk to maintain the creamy texture. Heat gently over low heat or use a microwave on medium power, stirring halfway.
- Additional Tips:
- Adjust the thickness of the sauce by adding more or less pasta water.
- Add a pinch of cinnamon or a dash of cayenne for an extra flavor kick.
- Use a slotted spoon when tossing ravioli with the sauce to prevent it from breaking.
- If the sauce thickens too much during storage, add a bit more broth, or a splash of milk when reheating.
- For a crunchy topping, sprinkle roasted pumpkin seeds or crushed walnuts on the dish before serving.