Pumpkin Cream Sauce with Ravioli
Right as October comes and the weather starts to turn cold, I enjoy a good pumpkin cream sauce. Don’t worry - it’s completely doable with plant-based ingredients! In this case, soy milk takes the place of the cream. Fresh sage and sherry vinegar give the sauce an extra layer that makes this sauce melt in your mouth!
Tips & Tricks
Do I have to use ravioli?
You can use whatever pasta you like. In general though, this sauce will taste better with some kind of stuffed pasta, whether that’s ravioli, tortellini, or something else.
Why fresh sage?
The inclusion of fresh sage leaves gives this sauce a characteristic fall flavor that powdered sage simply can’t mimic. We strongly recommend you use fresh sage for this.
If it isn’t available however, you can use fresh or dried thyme, or a sprig of rosemary as a substitute.
Can I use another alternative milk?
You can, although this might change the consistency of your sauce slightly. The lovely thing about soy milk is it quickly thickens the sauce. If you decide to use another plant-based milk, you may want to add some flour before adding (about a ¼ cup) so that it thickens sufficiently.
Ingredients:
1 package fresh vegan ravioli (*see Tips & Tricks)
olive oil
1 shallot, minced
3 - 4 cloves garlic, minced (about 2 tbsp)
1/3 cup sage fresh sage leaves, chopped
2 cups soy milk
1 ½ cups puréed pumpkin (from a can)
kosher salt
pepper
1 ½ tbsp sherry vinegar
Directions:
Heat a large pot of salted water until boiling, then add your fresh ravioli. Cook according to package directions. Then set aside.
In the meantime, in a large sauté pan over medium heat, add a couple tablespoons of olive oil. When heated, add the shallots and a pinch of salt. Cook until softened, about 2 - 3 minutes.
Add another tablespoon of olive oil in the middle of the pan and add the garlic. Cook until fragrant, about one minute.
Add the sage leaves and cook until they’ve browned. Careful that they don’t burn!
Add the soy milk and stir until incorporated. Add the pumpkin and slowly blend into the soy milk with the back of the spoon. Add a teaspoon of kosher salt and a dash of black pepper. Bring to a boil, then reduce the heat to bring the sauce to a low simmer. Let cook for 5 minutes. The sauce should thicken.
Add the ravioli piece by piece and let cook in the sauce for another 3 - 5 minutes. Taste test for salt and adjust as needed. When you’re satisfied, add the sherry vinegar and take off the heat.
Serve and enjoy!
