Happy October, everyone! As the leaves start to turn and the weather gets colder, my body automatically craves heavier foods and rich flavors. A few years ago, before I went paleo and followed the AIP diet, I made this homemade ravioli that was to die for. It was filled with a delicious blend of pumpkin and sage, and was topped with a creamy, buttery sauce with hints of warm nutmeg and cinnamon. Ever since that dish, this time of year makes me crave something similar, so I decided to create an AIP/paleo version of that beautiful ravioli, which I’m here to share with you today. I think I really hit the nail on the head with this one – the minute I took my first bite of this dish, my heart immediately warmed with the flavors of cinnamon and nutmeg (well, mace, in this case) and the texture was so interesting – a combination of creaminess, crispiness and even some crunch from the onions. Additionally, the lemon juice added the perfect amount of acidity and tanginess to where not only did the sauce look like a cheese sauce, but almost resembled one, as well! I also got a huge grin on my face when I took my first bite (I always smile or even laugh when I taste something amazing – odd reaction? Maybe.), so I hope it does the same for you, as well.
- 1 tbsp coconut oil
- 1/2 cup coconut cream
- 1 cup pumpkin puree
- 3/4 cup chicken bone broth
- about 16 sage leaves, sliced into thin strips
- 2 garlic cloves, minced
- 1 medium yellow onion, chopped
- 2-3 slices bacon, diced
- juice of 1/2 large lemon
- 1/2 tsp mace
- 1/2 tsp cinnamon
- salt to taste
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On medium heat, "fry" sage in the coconut oil and then remove from pan and set aside (be careful with this step because sage can burn quickly and turn bitter. Just leave it in the oil for about 3 minutes and give it a stir every minute and when it starts getting crispy, set aside)
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Once sage is removed from oil, use remaining oil to sauté garlic and onion
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Meanwhile, cook the bacon until it is pretty crispy (will help it hold up when added to the cream sauce). When cooked, chop into pieces and add to garlic/onion mixture.
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In a separate sauce pan, combine cream, bone broth, pumpkin puree, lemon, mace, cinnamon and salt. Bring to a simmer and then add back in sage. Let that simmer together for about 5 minutes.
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Add sauce to garlic/onion mixture and stir well. Cook together for an additional 5 minutes, then serve.
This sauce could be served over anything really, but I served over spaghetti squash and it tasted great. To cook spaghetti squash, cut in half, scoop out seeds and bake at 350F (skin-side UP) for about 45 mins-1 hr. Then scrape out the insides with a fork and violia! Paleo "pasta".
