Note: This recipe can be made using real butter OR your favorite butter substitute. When I make this sauce I actually don't use butter at all. I use Earth Balance, my favorite butter substitute. It has no GMOs, 0g of Trans Fat, 0mg of Cholesterol and is loaded with Omega-3s. It also just so happens to be vegan, gluten free and dairy free.
6 tbsp butter or butter substitute
4 fresh sage leaves
1 tsp coconut sugar or date sugar
1/2 tsp cinnamon
Optional: Splash of pumpkin beer or white wine (if you just so happen to be drinking a pumpkin beer while you're cooking...like I was. White wine is tasty too!)
4 tbsp dried cranberries
1/3 cup chopped pecans
In a sauce pan, add 2 tbsp butter/butter substitute and turn stove top on to medium low heat. When butter melts, add sage leaves. Let sage leaves simmer in butter for about 1 minute, as the butter and sage will begin to brown. Add 2 more tbsp of butter/butter substitute, sugar and cinnamon. Let simmer for another 2 minutes while stirring occasionally, keeping the mixture from burning. If you happen to be drinking some pumpkin beer or white wine while stirring, give the mixture a splash or two! Add the last 2 tbsp of butter/butter substitute and if you are using the cranberries and nuts add those as well. Let the sauce simmer for about 3 more minutes, stirring occasionally. When you're ready to add your pumpkin ravioli (or any other pasta you're using) take the sage leaves out first. Give them a little squeeze to get some extra flavor into the sauce. Toss in your pasta, making sure all pieces are coated with the sauce. Pasta will be covered with brown specks from the sauce. Serve warm, and enjoy!