Fresh Ideas for Nov. 10, 2011
The sage in my garden is the one herb that I can trust will be there year-round. Like rosemary, sage is hearty and has a considerable life expectancy, which means it grows like a weed and is pretty difficult to snuff out, even if you don’t have a particulalry green thumb.
Since the temperature in Louisiana seldom drops below 20 degrees in the winter, I know my sage will always be safe. Staring across my garden bed, the sage and rosemary plants look like soldiers ready to wait out the Louisiana cold, knowing that not too long from now it will be warm again.
I have yet to determine whether it’s loyalty or stubbornness that allows this herb to grow so well in my back yard with little sun. Sage has a beautiful perfume and since no fall vegetable is more hardheaded than a squash or pumpkin, I have embraced their complementary spirits and flavors in this dish.
This Pumpkin Sage Ravioli is the ultimate comfort food. It’s a unique spin on traditional cheese or meat ravioli. Vegetarian in nature, this dish offers a hearty filling that’s deeply flavorful. It has a decadent butter-cream sauce infused with more sage, basil, and Parmesan, and a rich pumpkin filling that captures the essence of the season.
For more information on this recipe, visit my blog: http://www.clearlydeliciousfoodblog.com. </