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Pumpkin Ravioli with Apple Sage Butter Sauce

Pumpkin Ravioli with Apple Sage Butter Sauce

  • Author: Eric
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Plant-Based

Description

Pumpkin Ravioli with Apple Sage Butter Sauce offers a cozy and elegant fall dish featuring tender pasta pillows filled with a creamy pumpkin and plant-based cheese mixture. Complemented by a fragrant apple sage butter sauce, this wholesome recipe highlights seasonal flavors and is perfect for sharing with family and guests.

Ingredients

Pasta Dough

  • Durum wheat flour – 2 cups
  • Pinch of salt
  • Apple cider vinegar (natural) – 1 teaspoon

Filling

  • Fresh pumpkin purée – 1 cup
  • Plant-based cheese – 1/2 cup
  • Natural gelling agent – 1 teaspoon
  • Salt – to taste
  • Black pepper – to taste
  • Vegetarian Worcestershire sauce (natural) – 1 teaspoon

Apple Sage Butter Sauce

  • Plant-based butter – 4 tablespoons
  • Fresh sage leaves – 12 leaves, chopped
  • Fresh Granny Smith apple – 1 medium, diced
  • Apple cider vinegar (natural) – 1 tablespoon

Optional Garnishes and Additions

  • Smoked turkey bacon, crispy – 2 slices, chopped
  • Smoked turkey slices – 1/4 cup, finely chopped
  • Toasted pumpkin seeds or chopped toasted almonds – for garnish

Instructions

  1. Prepare the Pasta Dough: Mix the durum wheat flour with a pinch of salt and apple cider vinegar (natural). Knead until a smooth, elastic dough forms. Wrap and let it rest for 30 minutes.
  2. Make the Pumpkin Filling: Combine fresh pumpkin purée, plant-based cheese, and natural gelling agent in a bowl. Season gently with salt, pepper, and vegetarian Worcestershire sauce (natural). Mix until creamy yet firm.
  3. Roll Out the Dough: On a lightly floured surface, roll the dough into thin sheets about 1/8 inch thick, preparing it to hold the filling properly.
  4. Assemble the Ravioli: Place spoonfuls of filling evenly spaced on one sheet of dough. Brush the edges with water, cover with a second sheet, and press firmly around the filling to seal. Cut into squares or rounds ensuring no air remains inside.
  5. Cook the Ravioli: Boil salted water in a large pot. Add ravioli carefully and cook until they float and turn tender, about 3 to 4 minutes. Drain gently.
  6. Prepare the Apple Sage Butter Sauce: In a skillet, melt the plant-based butter. Add chopped sage leaves and diced Granny Smith apple. Sauté until the apple softens and butter turns golden and fragrant. Finish with a splash of apple cider vinegar (natural).
  7. Serve: Toss the cooked ravioli gently in the apple sage butter sauce, coating each piece well. Optionally, top with crispy smoked turkey bacon before plating.

Notes

  • Let the dough rest to improve elasticity and ease of rolling.
  • Use the natural gelling agent carefully to maintain firm filling that does not leak.
  • Seal ravioli edges tightly with water or plant-based milk to prevent bursting during cooking.
  • Fresh sage leaves provide brighter flavor compared to dried sage.
  • Watch the ravioli closely while cooking to avoid overcooking and falling apart.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Boiling and Sautéing
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 300 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: pumpkin ravioli, apple sage butter sauce, fall recipe, plant-based pasta, seasonal dish

Find it online: https://smartmealsguide.com/pumpkin-ravioli-with-apple-sage-butter-sauce/