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Ingredients
  • Recently all I want to eat in the world is pasta with some sort of nutritional yeast sauce. It’s just so tasty and the perfect thing after a long day. In order to spice things up a little and tie in some of that fall flavor, I tried my hand at making pumpkin ravioli. Did you hear about the pumpkin shortage? Word on the street is there might not be any pumpkin left after Thanksgiving this year. Stock up before it’s too late. While you’re at it, you should try some of these raviolis.
  • This ravioli is rich and filled with all the essence of fall. It is perfectly paired with one of my new favorite sauces, a buttery sage sauce. I was so hungry that I kind of skipped the part where I write down the recipe for these guys but I can at least give you a general idea. All measurements are approximate.
  • subheading: Pumpkin Ravioli Filling:
  • 1 can pureed pumkin
  • ½ cup Earth Balance
  • ¼ cup nutritional yeast
  • 1 Tbsp olive oil
  • ½ tsp Sage
  • ½ tsp thyme
  • ¼ tsp fresh ground pepper
  • ¼ tsp salt
  • pinch of nutmeg
  • ¼ tsp red pepper flakes
  • subheading: Butter Sage Sauce:
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