Pillows of pasta filled with pumpkin and smothered in brown butter with sage. This vegan pumpkin ravioli with brown butter and sage is the ultimate fall comfort food, and it’s vegan!
Is it just me, or has the world suddenly gone pumpkin spice crazy? Over the last few weeks I’ve heard radio announcers, friends, people standing in line at the supermarket (yes, I have been known to eavesdrop), and television personalities go bananas over pumpkin spice everything. It’s not just lattes.
I couldn’t help myself, all of that talk about pumpkin spice, such as nutmeg, allspice, cloves, and cinnamon made me start to obsess about those savory spices. So, I bought a few cans of organic pumpkin and went a little crazy. You have no idea how incredible my house smells right now!
For Kick-Start Monday, I kicked up the complexity levels, and kind of skirted the healthy part of what today is supposed to be all about. If you’re looking for healthy and easy, I’ll point you in that direction at the end of this post, but if you’re looking for billowy little pillows of fall deliciousness, smothered with brown sage butter and pecans, then you’re in the right place.
This pumpkin ravioli is as close as you’re going to get to actually tasting autumn. The filling is rich, fresh, creamy, and pretty freaking amazing. The pasta is like a soft cloud of comfy. And the sage butter with toasty pecans, well let’s just say, it’s like a soft, cozy blanket on a chilly night; it wraps the ravioli in a warm, rich coating of yum.
Don’t worry if you don’t have a pasta machine, I don’t either. All you need is a mixer with a bread hook. If you don’t have that, then use a little elbow strength and stir baby, stir. Bonus alert! Rolling out the dough will give your arms a little work out. Yay!!
Have you ever browned butter? If you have, then you know that you need to cook it at a medium temperature and watch it closely. Brown butter is good, burnt butter, not so much.
I don’t know what the weather is like where you live. But if you’re anywhere near Chicago, you’re probably wondering where September went. It’s usually the most beautiful month of the year, but today (again), it’s cloudy and really chilly. Like almost cold. That’s why this recipe is perfect for tonight. Instead of going outside and enjoying the evening, you can cozy up in your kitchen and make a delicious, comforting fall dinner.
Since I’m completely on board the pumpkin spice train now, you can look for my pumpkin chocolate chip bread on Wednesday, and maybe a pumpkin spice martini on Friday. I say maybe because I’ll need to play around with the recipe this week. If I nail it, I’ll share it.
For something lighter and easier try this