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

• Pumpkin Filling:

  • 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

Directions:

1. 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.
2. 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.

3. If you’re using a pasta machine:

   1. 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.

4. If you’re rolling your dough by hand:

   1. 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.
5. 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.
6. 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.
7. 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.

8. Enjoy eating whole!