Gluten Free Ravioli
Warm and comforting, this homemade gluten free ravioli combines seasonal ingredients for a delightful dish perfect for sharing with family and friends this autumn.
Ingredients
For the Pasta Dough
- 2 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- as needed water Water Add as needed for dough consistency
For the Filling
- 1 cup ricotta cheese
- 1 cup cooked, mashed squash (butternut or pumpkin)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- to taste salt and pepper Salt and pepper
For the Sauce
- 1/4 cup unsalted butter
- as needed Additional sage for garnish
- to taste Grated Parmesan for serving
Instructions
Making the Dough
- In a large mixing bowl, combine the gluten-free flour and salt. Make a well in the center and crack in the eggs.
- Add the olive oil. Using a fork, beat the eggs gently until combined with the flour, then mix until the dough forms.
- If the dough feels too dry, gradually add water until it reaches a smooth, manageable consistency. Knead gently for a couple of minutes.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
Preparing the Filling
- In a medium bowl, mix the ricotta, cooked squash, Parmesan, sage, salt, and pepper until well combined. Set aside.
Assembling the Ravioli
- After resting, divide the dough in half. Roll out one half on a floured surface until it’s about 1/16 inch thick.
- Cut out circles using a cookie cutter or a glass (about 3 inches in diameter).
- Place a small spoonful (about a teaspoon) of filling in the center of each circle.
- Moisten the edges with water, fold the dough over the filling, and press to seal tightly.
- Crimp the edges with a fork for a decorative touch.
Cooking the Ravioli
- Bring a large pot of salted water to a gentle boil.
- Carefully drop the ravioli into the boiling water, cooking them in batches for about 3-4 minutes or until they float to the surface.
- Use a slotted spoon to remove them and transfer them to a warm plate.
Adding the Sauce
- In a skillet, melt the butter over medium heat and toss in a few sage leaves. Cook until the butter is lightly browned and fragrant.
- Gently add the cooked ravioli to the skillet, tossing to coat with the sage butter.
- Serve hot, garnished with grated Parmesan cheese and extra sage leaves.
Notes
For the best results, use a high-quality gluten-free flour blend that contains xanthan gum. Ensure all ravioli are sealed completely to prevent bursting. You can freeze uncooked ravioli for later use.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 4gSugar: 2g
Tried this recipe?Let us know how it was!