As the cool breeze of fall begins to settle in, there’s a shift in both our environment and our culinary cravings. This change of season inspires us to seek out comforting, nourishing dishes that align with the warmth and grounding energy of autumn. Our essential oil of the month, Clary Sage, with its earthy, herbaceous aroma, perfectly encapsulates this seasonal transition. Known for its calming and balancing properties, Clary Sage not only helps in easing stress and promoting relaxation but also influences our culinary journey.
Inspired by the soothing qualities of Clary Sage and the cozy essence of fall, we’ve crafted a delicious and wholesome Pumpkin Ravioli with Sage. This dish combines the creamy richness of pumpkin with the aromatic flavor of fresh sage, echoing the grounding and nurturing vibes of the season. Whether you’re enjoying this recipe as a gluten-free vegan option or as a clean-eating classic, it’s a comforting way to celebrate the arrival of fall and the holistic benefits of Clary Sage.
Ingredients
For the Dough:
• Regular Clean Eating Option:
• 2 cups whole wheat flour
• 2 large eggs
• 1-2 tablespoons water, as needed
• A pinch of salt
Gluten-Free Vegan Option:
• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 cup chickpea flour
• 1/4 cup tapioca starch
• 1/2 cup water (plus more if needed)
• 2 tablespoons olive oil
• A pinch of salt
For the Filling:
• 1 cup pumpkin puree (fresh or canned, unsweetened)
• Regular Clean Eating Option:
• 1/4 cup ricotta cheese (optional for extra creaminess)
Gluten-Free Vegan Option:
• 1/4 cup nutritional yeast
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
For the Sage Butter Sauce:
• 4 tablespoons butter
• Regular Clean Eating Option: Unsalted butter
Gluten-Free Vegan Option:
4 tablespoons Vegan Butter
6-8 fresh sage leaves
Salt to taste
Optional: 1-2 tablespoons grated Parmesan or vegan cheese for garnish
Instructions
1. Prepare the Dough:
• Regular Clean Eating Option:
• In a large mixing bowl, combine the whole wheat flour and salt.
• Make a well in the center and crack the eggs into it. Start mixing the eggs into the flour using a fork.
• Gradually add water if needed, a tablespoon at a time, until the dough comes together.
• Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
• Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
• Gluten-Free Vegan Option:
• In a large mixing bowl, combine the gluten-free flour, chickpea flour, tapioca starch, and salt.
• Add the olive oil and gradually add water, mixing until the dough comes together.
• Knead the dough for a few minutes until smooth. Add a bit more water if the dough is too dry or a bit more flour if it’s too sticky.
• Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2. Make the Filling:
• In a bowl, combine the pumpkin puree with either ricotta cheese (for the regular option) or nutritional yeast (for the vegan option), nutmeg, salt, and pepper. Mix well until smooth.
3. Assemble the Ravioli:
• Roll out the dough on a floured surface (using regular flour or gluten-free flour) until it’s very thin, about 1/8 inch thick. For the gluten-free option, place the dough between two sheets of parchment paper if it’s too sticky.
• Cut the dough into squares or circles using a cookie cutter or knife.
• Place a small spoonful of the pumpkin filling in the center of half of the dough pieces.
• Lightly brush the edges of the filled pieces with water and place another piece of dough on top. Press the edges together to seal, ensuring there are no air bubbles.
• Use a fork to crimp the edges for a decorative seal.
4. Cook the Ravioli:
• Bring a large pot of salted water to a boil.
• Gently add the ravioli in batches and cook until they float to the surface (2-3 minutes for the regular option and 3-4 minutes for the gluten-free vegan option).
• Remove the ravioli with a slotted spoon and set aside.
5. Make the Sage Butter Sauce:
• In a large skillet, melt the butter (regular or vegan) over medium heat.
• Add the sage leaves and cook until the butter starts to brown and the sage becomes crispy, about 2-3 minutes.
• Add a pinch of salt to taste.
6.Serve:
• Add the cooked ravioli to the skillet with the sage butter and gently toss to coat.
• Serve warm, garnished with extra sage leaves and a sprinkle of Parmesan or vegan cheese if desired.
This versatile recipe provides options for both traditional and gluten-free vegan diets, making it a comforting and adaptable dish for various dietary needs. Enjoy!