Cheese Ravioli with Pumpkin-Sage Sauce

Students in my online cooking class (click here to learn more) often ask me how I decide to change up recipes. The original version of this recipe called for purchased Alfredo sauce, which I replaced with my signature Tofredo sauce. However, the balance of sweet and savory wasn’t quite right. To balance out the sweetness of the tofu cream sauce, I increased the savory flavors in the dish by increasing the amount of onion and adding in garlic. The end result is a luscious, creamy sauce that's not only seasonal, but quick and easy to prepare.

Ingredients:

1 (24-ounce) package cheese ravioli

1 tablespoon olive oil

1 onion, quartered and thinly sliced

¼ teaspoon fresh-ground peppercorn mix

1 tablespoon ground sage

1 tablespoon bottled minced garlic

1 (12-ounce) package silken tofu

1 cup oatmilk

¾ cup Italian cheese

1 (14-ounce) can pumpkin puree

1/8 teaspoon ground nutmeg

2-3 dashes ground cayenne

Directions:

Prepare ravioli according to manufacturer’s directions. Drain, set aside, and keep warm.

Meanwhile, heat olive oil in large skillet over medium heat. Add onion and peppercorn mix, and cook, stirring occasionally, until onion is tender, about 7 minutes. Add sage and garlic, and cook, stirring often, until garlic is fragrant, about 2-3 minutes.

Meanwhile, combine tofu, milk, cheese, cayenne, and nutmeg in blender or food processor until very smooth. Set aside.

Turn heat to low. Add tofu puree and pumpkin puree to onion mixture and combine.

Turn heat to medium and heat through, being careful not to bring the sauce to a boil. Add ravioli and heat through. Serve hot.

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