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

Filling:

• 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

Directions:

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.