YIELD: 4-6 servings
TIME: 30 minutes
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (about 3 cloves)
1, 15oz can plain pumpkin puree
1/2 cup low-sodium vegetable broth
3 tablespoons Kite Hill Plain Yogurt
2-3 teaspoons coconut sugar (sucanat or brown sugar)
3/4 - 1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 packages Kite Hill Mushroom Ravioli
1/4 cup avocado oil (more if needed depending on pan size)
30 sage leaves*
*Feel free to start this recipe by frying the sage leaves and setting aside, if you don’t want to multitask as much.
Step 1.Pour oil into a medium pot and place over medium-low heat. Add in garlic and cook, stirring constantly, for 1-2 minutes until starting to brown. Stir in the pumpkin, broth, yogurt, 2 teaspoons sugar, 3/4 teaspoon salt, and pepper. Let simmer on low for 10 minutes, stirring occasionally. If sauce thickens too much, add in a couple splashes of broth to thin. Taste, and add 1 more teaspoon sugar and more salt if needed. Turn off heat.
Step 2.Once sauce is simmering, cook the two packages of ravioli according to package instructions. Remove each ravioli with a slotted spoon to drain excess water and place on plates or platter. Spoon sauce overtop.
Step 3.While water is coming to a boil, line a plate with paper towels. Place a small saute pan over medium-high heat. Add 1/4 cup of oil. (The bottom of your pan should be fully coated by 1/8-1/4 inch of oil.) Once hot, add 5-6 sage leaves at a time and let cook for 5-15 seconds, until bright green. Do not let brown. Carefully remove to your paper towel lined plate. Repeat until all leaves are fried.
Step 4.Crumble sage leaves (or place whole leaves) overtop each plate and serve immediately.