Spooky season is here and we couldn’t be more excited! Each time a new season rolls around, we’re especially big fans of taking cues from what that time of year can teach us. This month, it’s all about taking scary risks. Yep, we said it, taking scary risks! (boo! right?) That sentence itself gives me shivers more than any ghost in a graveyard or monster under my bed ever could. What can I say, I’m a creature of habit,, and going against the grain is not a skill in my wheelhouse. But, in keeping with the themes of this spooky time of year, doing the frightening thing of stepping outside of your comfort zone is the name of the game.
My mom and I have preached this since the inception of Moments: try things in the kitchen that you would never consider yourself able to do. That’s what started this whole thing for us, after all! We wanted homemade gluten-free pasta, so we made it. Wanted some fluffy, easy-to-create GF pizza, so we made that too. And now, we’re onto things like dumplings and ravioli, jarring tomatoes, and crafting our own recipes entirely from scratch.
It goes without saying, but none of these “what ifs” came without hesitation. Do we have the equipment? The time? The ability? At the end of the day, two of those things are always something you can ensure, one way or another. But the last thing, well that only comes from practice! And what better time of year to start?
We’re challenging all of you – take that recipe risk!! Whether it be something you’ve always wanted to make but never had the opportunity, or style of cooking you’re hoping to perfect. Maybe you need a reason to use that weird pasta roller that your friend got you for your birthday! Either way, we’ve got you covered.
Today’s recipe is one we’re THRILLED to introduce for the month of October.
(and *surprise surprise* it’s a product of our risk-taking in the kitchen)
This is our Pumpkin Alla Vodka Ravioli! Gluten-free ravioli has been a challenge for us 100%, but it has absolutely paid off. It’s light, flavorful, and the cheesy interior is perfect for this recipe. The pumpkin adds a beautiful sweetness and depth to the savory and spicy alla vodka sauce. And the crispy sage leaves on top are about as delicious a topping as they come.
Let us know if you give this a try this month. We think it’s worth that scary first attempt. Enjoy!
Pumpkin Alla Vodka Ravioli with Crispy Sage and Parmesan
Ingredients
Crispy Sage
- 8-10 sage leaves
- 2 tablespoons olive oil
Pumpkin Alla Vodka Sauce
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 small shallots, chopped
- 6 ounces tomato paste
- 1 teaspoon red pepper flakes
- 2 tablespoons vodka
- 1 cup pure pumpkin puree (not pumpkin pie filling!)
- 1 cup heavy cream
- gluten-free ravioli (recipe linked in instructions)
- 1 cup reserved pasta water
- 2 tablespoons unsalted butter
- 1 pinch nutmeg, freshly grated
- 1 cup parmigiano reggiano, grated
Instructions
- To make the crispy sage, add the olive oil to a pan and heat. Add the sage and let crisp up until fragrant. Remove from the pan and set aside.
- In a large shallow pan or Dutch oven heat olive oil over medium-high heat. Add garlic and onion. Cook until soft (being careful not to burn the garlic).
- Add the tomato paste, and cook until it appears caramelized. Then, add the vodka and let it cook off.
- Meanwhile, cook ravioli until al dente. Reserve 1 cup of pasta water.
- Pour the pumpkin puree into the tomato paste mixture and combine until smooth. Then, lower the heat to medium, add the heavy cream, and mix again. Sprinkle the crushed red pepper and season with salt and pepper.
- Over low heat, add a 1/2 cup reserved pasta water, the butter, freshly grated nutmeg, and Parmigiano Reggiano. Add salt to taste, and continue adding pasta water as needed until the sauce is smooth and liquid-y, but not soupy.
- Add the ravioli to the sauce and gently fold to coat to maintain their structure.
- To serve, top with a sprinkling of Parmigiano Reggiano and the crispy sage! Enjoy!
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