Pumpkin Ravioli with Sage Oil
Pumpkin ravioli is a seasonal win, but let's make it with sage oil in place of fried sage leaves, refreshing the Fall classic. Sage oil deletes the cliché. Plus, another Fall serving idea... Why Oil > Fried Leaves Fried sage gives you a top-layer flavor — aromatic, but it stays on the leaf. Blending sage into oil pulls its flavor throughout the dish, so every bite gets a little of that earthy, herbal character. When used with restraint, it's deeper, rounder and not just sitting on top of the dish. Sage Oil Ratio 1 cup fresh sage leaves ½ cup olive oil ½ tsp salt Flash-boil the sage leaves for 10 seconds, drain, then flash-freeze. Blend the frozen leaves with the olive oil and salt until smooth and bright green. Prepare the ravioli, homemade or store-bought, then spoon the sage oil over the top and let it pool around the pasta. A little Pecorino Romano goes on after the sage oil. Bonus Idea: Tomato Risotto with Acorn Squash Slices + Sage Oil Swirl t...