Gluten-Free Pumpkin Ravioli
Delight in the cozy flavors of autumn with this Gluten-Free Pumpkin Ravioli recipe, a perfect combination of creamy pumpkin filling and silky homemade pasta dough made entirely gluten-free. Featuring a blend of gluten-free flour and xanthan gum, the tender ravioli are stuffed with a flavorful mix of pumpkin puree, ricotta, Parmesan, and warming spices like nutmeg and cinnamon. The dish is beautifully finished with a luscious brown butter sage sauce, adding aromatic richness and crispy bites of fresh sage. Ideal for a festive dinner or special occasion, this recipe is proof that gluten-free can be both elegant and utterly satisfying. Enjoy a gourmet twist on comfort food that’s sure to impress family and friends!
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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 cup Pumpkin puree
- 0.5 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons Butter
- 8 leaves Fresh sage leaves
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Create a well in the center.
Crack the eggs into the well and add the olive oil. Using a fork, slowly whisk the eggs, gradually incorporating the flour mixture until a dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
In a separate bowl, mix together the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, cinnamon, salt, and black pepper until well combined for the filling.
After resting the dough, divide it into four portions. Roll each portion into a thin sheet using a pasta maker or rolling pin.
Place small spoonfuls of the pumpkin filling along one half of each dough sheet, spacing them about 2 inches apart.
Lightly dampen the edges of the dough with water, fold the sheet over the filling, and gently press around each mound to remove any air pockets. Cut each ravioli with a sharp knife or ravioli cutter.
Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for about 3-4 minutes or until they float to the top and are tender.
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is lightly browned and the sage is crispy.
Drain the ravioli and carefully toss them in the brown butter sage sauce.
Serve the ravioli garnished with extra Parmesan cheese and crispy sage leaves, if desired.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 9.8 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1166 mg | 90% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 875 mg | 19% | |
*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.
