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 the sage oil into a tomato risotto. It threads a green ribbon through the red and orange, while acorn squash slices make the meal feel rustic and intentional. Same oil, completely different vibe. Distinctly different from last summer's basil oil.

I tested the sage oil on Trader Joe's gluten-free pumpkin ravioli, but a more traditional pumpkin ravioli would showcase the flavor even better.

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