Creamy Coconut Sage Sauce for Butternut Squash Ravioli
If you're looking for the perfect sauce for butternut squash ravioli, this creamy coconut sage sauce is combines the richness of coconut milk with the earthy aroma of sage, and deep flavors of garlic to create a harmonious sauce.
Ingredients
- 9 ounces butternut squash ravioli
- 4 cloves garlic
- ¼ ounce sage ¼ oz = approx. ¼ cup diced sage
- 1 tablespoon coconut oil or unsalted butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- 1 tablespoon all-purpose flour
- 1 cup coconut milk
Instructions
- Cook the butternut squash al dente according to the directions on the packaging.9 ounces butternut squash ravioli
- Meanwhile, peel and mince your garlic and dice your sage.4 cloves garlic, ¼ ounce sage
- To a small pot or saucepan over medium heat, add the coconut oil (or butter), garlic, sage, salt, black pepper, and cumin. Sautee until the garlic and sage and fragrant and the garlic begins to brown (about 5 minutes).1 tablespoon coconut oil, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon cumin
- Turn the heat down to low and stir in the flour to form a roux. Use a whisk or wooden spoon to stir until there are no lumps of flour remaining and it has joined with the oil or butter to form a thick paste.1 tablespoon all-purpose flour
- With the heat still on low, add the coconut milk and stir to combine into the roux. Simmer for 8-10 minutes to thicken or until you are happy with the consistency of your sauce.1 cup coconut milk
- Serve the sauce over your cooked ravioli. Garnish with a little bit of extra sage (optional) and enjoy!
Notes
- Using a rubber whisk will allow you to whisk your sauce without damaging the bottom of your pot or saucepan.
- For more delicious sauces to kick the flavor of your dish up a notch, check out these sauces and dressings.