Pumpkin Ravioli

Recently all I want to eat in the world is pasta with some sort of nutritional yeast sauce. It’s just so tasty and the perfect thing after a long day. In order to spice things up a little and tie in some of that fall flavor, I tried my hand at making pumpkin ravioli. Did you hear about the pumpkin shortage? Word on the street is there might not be any pumpkin left after Thanksgiving this year. Stock up before it’s too late. While you’re at it, you should try some of these raviolis.

This ravioli is rich and filled with all the essence of fall. It is perfectly paired with one of my new favorite sauces, a buttery sage sauce. I was so hungry that I kind of skipped the part where I write down the recipe for these guys but I can at least give you a general idea. All measurements are approximate.

Pumpkin Ravioli Filling

1 can pureed pumkin

1/2 cup Earth Balance

1/4 cup nutritional yeast

1 Tbsp olive oil

1/2 tsp Sage

1/2 tsp thyme

1/4 tsp fresh ground pepper

1/4 tsp salt

pinch of nutmeg

1/4 tsp red pepper flakes

Melt the Earth Balance in a small sauce pan over medium heat. Add the pureed pumpkin and stir to combine. Add the seasonings to taste and cook for about 5 minutes.  Simple, right? Spoon into your prepared pasta dough (or whatever you’re using), form into raviolis and cook for 3 – 7 minutes.

The sauce, is very similar to the filling but with a completely different tangy flavor. It goes good with almost any pasta dish, but you probably want to avoid that since it’s pretty rich. It will be hard to resist though. Just so you know in advance. I never said this recipe was good for you.

Butter Sage Sauce

1/2 cup Earth Balance

1/2 tsp sage

1/4 cup nutritional yeast

juice of 1/2 lemon

ground pepper

Again melt the Earth Balance in a small sauce pan until it starts to bubble. Add the sage and nutritional yeast and let cook for about 3 more minutes, until it thickens slightly. Remove from heat and add lemon juice. Stir to combine fully and serve and devour!