Pumpkin Sauce for Ravioli
Pumpkin sauce over ravioli is one of my new favorite cravings! I sampled some a month or two ago and worked to recapture that fantastic flavor at home.
This is an easy recipe that will amaze your friends, but doesn’t take a whole lot of effort.
The secret is to use some #ConvenienceCooking ingredients such as prepared pumpkin from a can and some frozen raviolis.
I added some spices and topped it off with brown butter and sage leaves. Of course, I tossed in a little bit of crushed garlic, for good measure.
For depth of flavor, I used paprika, turmeric, and sage mixed into the pumpkin. What a great combination of spices.
These spices give the whole seasonal flavor that I was looking for this fall. I was so happy with the way this recipe turned out. It’s not quite the same as the sample I had at the fancy Italian restaurant we went to on vacation, but I can make this at home every day if I want!
My husband has the king of all sage bushes in the garden. This year it’s grown until it’s nearly four feet by four feet … filling the raised bed.
I grabbed a handful of leaves for this recipe. There really isn’t anything like the aroma and flavor of fresh herbs.
I put some butter in my small cast iron skillet and browned the butter while I cooked the sage. The garlic went in a the last minute, and wow, is that delicious!
Variations:
I made this recipe using coconut milk. You can use any variety of milk you have on hand or is on your eating plan.
If you’re not a fan of garlic, leave it out.
Adding some chopped pecans or walnuts just prior to serving would be a wonderful touch.
Make It a Meal:
Add this dish to your Thanksgiving menu. It will be wonderful with Corn Pudding, Green Bean Casserole, Loaded Sweet Potatoes and French Onion Soup.
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This recipe serves up about six good sized servings. I served mine in bowls, but if you have dishes with a lip on the edge, you could use a plate.
Add some warm bread and a light salad, you’ve got supper!
Pumpkin Sauce for Ravioli Recipe
Ingredients:
Pumpkin puree, coconut milk, black pepper, paprika, turmeric, salt, sage, butter, garlic and sage leaves.
Recipe Directions:
Mix the pumpkin and coconut milk in a small sauce pan. Add black pepper, paprika, turmeric, salt and sage. Heat. Serve over cheese ravioli with browned butter, garlic and sage leaves.
Pumpkin Sauce for Ravioli
Full of seasonal flavors and elegant enough for a fancy dinner, but easy enough to make on a weeknight.
Ingredients
- 1 cup Pumpkin puree
- 1 cup Coconut milk
- 1/2 tsp Black pepper
- 1/4 tsp Paprika
- 1/4 tsp Turmeric
- 1/2 tsp Salt
- 1/2 tsp Sage ground
- 4 TB Butter
- 2 TB Garlic
- 6-8 Sage leaves
- Frozen Cheese Ravioli
Instructions
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Prepare cheese ravioli according to package directions, set aside.
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In small pan, mix the pumpkin puree and coconut milk until smooth.
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Add black pepper, paprika, turmeric, salt and sage powders. Stir.
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Heat over low setting to warm through.
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In small cast iron skillet or other pan, melt butter. Heat until browned and foaming.
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Add garlic and sage leaves. Cook for 1 minute.
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Serve ravioli, spoon pumpkin sauce over the ravioli. Pour browned butter mixture over all.
Approximate Nutritional Information:
Servings Per Recipe: 6, Amount Per Serving: Calories: 176, Fat: 17g, Cholesterol: 20g, Sodium: 257mg, Carbs: 6g, Protein: 2g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
For sauce only.
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