Gluten-Free Squash Ravioli with Sage Butter Sauce
Delight your senses with this Gluten-Free Squash Ravioli with Sage Butter Sauce—a gourmet masterpiece tailored for gluten-free and dairy-free diets without compromising flavor. This recipe features tender, homemade ravioli crafted from gluten-free flour and filled with a creamy, spiced butternut squash mixture, enhanced by hints of nutmeg and Parmesan or ricotta cheese alternatives for dairy-free customization. The rich sage-infused butter sauce adds an aromatic finish, perfect for pairing with this delicate pasta. With straightforward steps and a blend of wholesome ingredients, this dish transforms a comforting classic into an elegant gluten-free indulgence. Perfect for special occasions or dinner parties, serve this fresh, golden-brown ravioli for a meal that’s both a visual and culinary delight!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 3 whole Large eggs
- 1 tablespoon Olive oil
- 1 cup Butternut squash, roasted and mashed
- 0.25 cup Parmesan cheese, grated (optional, omit for dairy-free)
- 0.5 cup Ricotta cheese (or dairy-free alternative)
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
- 4 tablespoons Unsalted butter (or plant-based butter for dairy-free)
- 10 whole Fresh sage leaves
- 2 tablespoons Water
Instructions
In a large mixing bowl, whisk together the gluten-free flour and xanthan gum.
Make a well in the center of the flour mixture and add the eggs and olive oil. Gradually stir until a dough forms.
Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 20 minutes.
In a bowl, combine the mashed butternut squash, ricotta cheese, Parmesan (if using), salt, black pepper, and nutmeg. Mix until smooth. Set aside.
Divide the dough into two equal portions. Roll out each portion on a floured surface into a thin sheet (about 1/8 inch thick).
Spoon teaspoon-sized mounds of the squash filling onto one sheet of dough, spacing them evenly apart. Lightly brush water around each mound of filling.
Carefully lay the second sheet of dough on top, pressing around the filling to seal. Use a sharp knife or ravioli cutter to cut out the ravioli into individual squares.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3-4 minutes.
Drizzle the sage butter sauce over the cooked ravioli and serve immediately.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 5.7 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1160 mg | 89% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1098 mg | 23% | |
*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.
