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Pumpkin sauce with sage leaves in brown butter over cheese ravioli served in a black bowl from www.ApronFreeCooking.com

Pumpkin Sauce for Ravioli

Full of seasonal flavors and elegant enough for a fancy dinner, but easy enough to make on a weeknight.

Course Main Course
Cuisine American
Keyword pumpkin pasta sauce, pumpkin ravioli, pumpkin sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people

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

  1. Prepare cheese ravioli according to package directions, set aside.

  2. In small pan, mix the pumpkin puree and coconut milk until smooth.

  3. Add black pepper, paprika, turmeric, salt and sage powders. Stir.

  4. Heat over low setting to warm through.

  5. In small cast iron skillet or other pan, melt butter. Heat until browned and foaming. 

  6. Add garlic and sage leaves. Cook for 1 minute.

  7. Serve ravioli, spoon pumpkin sauce over the ravioli. Pour browned butter mixture over all.