I know, it’s EARLY for pumpkin recipes! You know what though, I’ve been holding on to this beauty for almost a year, and I HAD to post it! If the pumpkin latte is being offered in T-minus three days, certainly we can accept pumpkin sage ravioli in a decadent cream sauce, right?! These are sure to please every taste bud – impress your omni friends & family – gluten-free or not, these are fabulous and have passed multiple taste-tests! Enjoy! xx
Ingredients (makes 12 raviolis):
- 1 batch of my Pasta Perfection + extra quinoa flour to dust your work surface
- 1 cup pumpkin puree
- 1/4 cup walnuts
- 2 Tablespoons olive oil
- 1 Tablespoon fresh sage, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon sea salt
Creamy Pumpkin Sage Sauce:
- 1/4 Cup pumpkin puree
- 1/2 Cup non-dairy creamer, such as So-Delicious Coconut Creamer
- 2 – 3 Tablespoons fresh sage, chopped
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
- Prepare your pasta dough as per instructed. Add your walnuts to your food processor and pulse until they are ground well. Add in your pumpkin-puree, olive oil, sage, cinnamon, nutmeg, ginger, sea salt, and blend until smooth and all ingredients are incorporated.
- Cut your prepared pasta dough in 4 equal sections. Cover and set aside the pieces you aren’t rolling out (this way it doesn’t dry up). Dust your working space with extra quinoa flour.
If you’re using a pasta machine:
- Form your dough into a rectangle. Have your pasta machine set on the thickest setting and roll it through 3 times, guiding your dough with your hands. Dust your dough with quinoa flour after each time it rolls through the machine (to prevent it from sticking!). Set your pasta machine on a thinner setting, roll through another 3 times, again guiding it through and dusting your dough. Continue reducing the pasta machine setting until you get to the thinnest setting (it will be 1/8 inch thick). Repeat this for each ball of pasta dough (remember to re-cover with plastic wrap so the remaining dough balls don’t dry out!). You should have 4 strips of pasta dough.
If you’re rolling your dough by hand:
- Cut a a 1-foot piece of wax or parchment paper and dust with quinoa flour and place one dough ball atop, dust with quinoa flour and cover with another equal-sized piece of wax / parchment paper. Roll your dough out into a rectangle until it is about 1/8 inch thick. Repeat until all dough balls are rolled out. You should have 4 strips of pasta dough.
- To make the raviolis, lay one piece of your rolled out pasta dough on a floured surface. Place 1 Tablespoon of your prepared filling every 2 inches (make sure you leave room at both ends!). Using a pastry brush (or your finger works well, too), brush the entire pasta sheet with water (or non-dairy milk). Carefully place a rolled strip of your dough atop of your filling (make sure the doughs line up). Gently work out all air bubbles while firmly pressing your dough down. I used a pasta cutter, but feel free to use a knife to cut equal-sized raviolis (if you’d like a crimped edge you can always press a fork into all sides). Your fresh pasta will cook in minutes, so if you are not planning on cooking your raviolis right away cover with plastic and refrigerate or freeze.
- To prepare the creamy pumpkin sage sauce, whisk in all ingredients to a medium sized sauce pan and simmer for about 5-7 minutes. Adjust any seasoning as necessary.
- Bring a large pot of water to boil. Place your raviolis in the water and cook for about 3-5 minutes, until they rise to the top. Top your cooked raviolis in the creamy sauce.
Enjoy eating whole!