Instructions
- Pour oil into a medium pot and place over medium-low heat. Add in garlic and cook, stirring constantly, for 1-2 minutes until starting to brown. Stir in the pumpkin, broth, yogurt, 2 teaspoons sugar, 3/4 teaspoon salt, and pepper. Let simmer on low for 10 minutes, stirring occasionally. If sauce thickens too much, add in a couple splashes of broth to thin. Taste, and add 1 more teaspoon sugar and more salt if needed. Turn off heat.
- Once sauce is simmering, cook the two packages of ravioli according to package instructions. Remove each ravioli with a slotted spoon to drain excess water and place on plates or platter. Spoon sauce overtop.
- While water is coming to a boil, line a plate with paper towels. Place a small saute pan over medium-high heat. Add 1/4 cup of oil. (The bottom of your pan should be fully coated by 1/8-1/4 inch of oil.) Once hot, add 5-6 sage leaves at a time and let cook for 5-15 seconds, until bright green. Do not let brown. Carefully remove to your paper towel lined plate. Repeat until all leaves are fried.
- Crumble sage leaves (or place whole leaves) overtop each plate and serve immediately.
