Gluten-Free Butternut Squash Ravioli
Transform dinner into a culinary masterpiece with this Gluten-Free Butternut Squash Ravioli recipe—an irresistible fusion of comfort and elegance tailored for gluten-sensitive diners. Featuring a tender homemade gluten-free pasta dough complemented by a velvety roasted butternut squash filling infused with ricotta, Parmesan, and a hint of nutmeg, each bite is a celebration of fall-inspired flavors. The dish is elevated with a nutty brown butter sauce infused with crispy fresh sage leaves, adding a savory richness that pairs beautifully with the light, slightly sweet squash filling. Perfect for special occasions or an indulgent weeknight treat, this recipe combines accessibility and sophistication, offering a satisfying gluten-free alternative to traditional ravioli. Ready in just 90 minutes, it's an impressive meal that's sure to delight!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 3 Large eggs
- 2 tablespoons Olive oil
- 1 medium Butternut squash, peeled and cubed
- 0.5 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 4 tablespoons Butter
- 10 Sage leaves, fresh
Instructions
Preheat the oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Roast for 25-30 minutes, or until the squash is fork-tender.
While the squash is roasting, prepare the ravioli dough. In a large bowl, whisk together the gluten-free flour, xanthan gum, and 0.5 teaspoon salt.
Create a well in the center of the flour mixture and add the eggs and remaining 1 tablespoon of olive oil. Gradually incorporate the flour into the wet ingredients using a fork until a rough dough forms.
Transfer the dough to a lightly floured surface. Knead the dough for about 5-6 minutes, or until it is smooth and slightly elastic. Wrap the dough in plastic wrap and let it rest for 20 minutes.
Once the squash is cooked, transfer it to a food processor. Add the ricotta cheese, Parmesan cheese, nutmeg, and black pepper. Blend until smooth and well-combined. Adjust seasoning if needed.
Divide the rested pasta dough into four portions. Roll out one portion at a time on a lightly floured surface to a thickness of about 1/16 inch.
Using a ravioli cutter or a sharp knife, cut the rolled dough into 2-inch squares.
Place a teaspoon of the squash filling in the center of half the squares. Lightly wet the edges of the dough squares with water, then place another square on top. Press gently around the filling to seal the edges tightly.
Repeat with the remaining dough and filling.
Fill a large pot with salted water and bring to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and keep warm.
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter is browned and the sage is crispy, about 3-4 minutes.
Gently toss the cooked ravioli in the sage butter. Serve immediately, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 5.4 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1054 mg | 81% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
