We LOVE our pasta alla vodka recipe. Love it. But we were thinking: is there a way to make it more *fall*? The answer to that is yes, and with any fall-based-recipe, it has to include pumpkin. Thus, the birth of our Pumpkin Alla Vodka Ravioli with Crispy Sage and Parmesan. And, it’s gluten-free. Of course!
When we were crafting this recipe, we wanted to make sure the gluten-free ravioli could stand on its own two feet before adding anything else. It’s light, it holds its shape, it’s gently cheesy inside but still allows the sauce to shine. Magnifique! The sauce itself has such a lovely sweetness from the pumpkin, but the savory and spicy flavors still push through to bring that classic alla vodka taste.
Overall, we couldn’t be more thrilled with this Pumpkin Alla Vodka Ravioli. If you like ravioli, and you like pumpkin, you’re going to love this. Plus, those of you who are gluten-free: rejoice at the perfect ravioli recipe. Give this a try and let us know what you think! Enjoy!
Gluten-Free Pumpkin Alla Vodka Ravioli with Crispy Sage and Parmesan
Ingredients
Crispy Sage
- 8-10 sage leaves
- 2 tbsp olive oil
Pumpkin Alla Vodka Sauce
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 small shallots, chopped
- 6 oz tomato paste
- 1 tsp red pepper flakes
- 2 tbsp 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 tbsp unsalted butter
- 1 pinch nutmeg, freshly grated
- 1/2 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!
