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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Sage Butter Pumpkin Ravioli

Gluten-Free, Vegan, Serves 8

Ravioli Dough:

  • 2 cups gluten-free all-purpose flour
  • 1/2 cup tapioca flour/starch
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 2 tbsp olive oil


  • 1 cup canned pumpkin puree
  • 1/2 cup vegan ricotta cheese
  • 2 tbsp nutritional yeast
  • 1 tsp dried sage
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Sage Butter Sauce:

  • 1/2 cup vegan butter
  • 8-10 fresh sage leaves


In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca flour, xanthan gum, and salt. Make a well in the center and pour in the warm water and olive oil. Mix until a dough forms. Transfer the dough to a floured surface and knead for a few minutes until smooth and elastic. Divide the dough into two equal portions and cover with a damp cloth. Let it rest for 15 minutes. In a separate bowl, combine the pumpkin puree, vegan ricotta cheese, nutritional yeast, dried sage, garlic powder, salt, and pepper. Mix well to combine. On a floured surface, roll out one portion of the dough into a thin sheet. Cut out circles using a round cookie cutter or glass.

Place a small spoonful of the pumpkin ricotta filling onto each dough circle. Moisten the edges of the dough with water and fold it over to create a half-moon shape. Press the edges firmly to seal. Repeat the process with the remaining dough and filling. Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 5-7 minutes, or until they float to the top. While the ravioli is cooking, prepare the sage butter sauce. In a small skillet, melt the vegan butter over medium heat. Add the sage leaves and cook until they become crispy. Once the ravioli is cooked, drain them and transfer to a serving dish. Pour the sage butter sauce over the ravioli and garnish with the crispy sage leaves. Serve the Sage Butter Pumpkin Ricotta Ravioli warm.

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