Gluten Free Butternut Squash Ravioli

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Once you’ve made homemade pasta dough properly once, you’ll have a hard time staying away. It’s relatively inexpensive, you can make big batches at a time and freeze it for later use, and it can be a highly creative process. Don’t let the concept of gluten free pasta keep you from enjoying this tasty pastime. We’ve got all the details you need to make a gluten free butternut squash ravioli for dinner tonight!

Gluten free butternut squash ravioli

Gluten Free Pasta Dough Recipe

Making homemade gluten free pasta can feel intimidating. Like a great deal of pastas and breads, the typical base of ravioli dough is wheat flour. Wheat – as all you GF folks know – has gluten. It’s more intimidating than other gluten free swaps because of the magnitude of flour involved. Pasta dough is primarily gluten flour. It’s like building a wood cabin without logs… how on earth do we make this work?

Let’s start with the obvious – we need to substitute the wheat flour for a gluten-free flour. Except, gluten helps things bind together… so now we have another problem to solve for. How do we get our gluten-free flour to bind together so that we can make a dough and roll it out? Luckily, we’ve got access to a little thing called Xanthan Gum. Xanthan Gum acts as an emulsifier and binder, and can even add volume to baked goods. Now we’re ready to rock and roll with our gluten free pasta dough recipe!

Gluten Free Vegan Ravioli Recipe

Tap the breaks – the words “gluten free” and “vegan” in one recipe can scare people off, especially if you are not someone who usually subscribes to either diet. Let’s take this one step at a time. First, we’ve already concluded gluten free pasta is doable. Next, let’s discuss the concept of vegan pasta.

What is vegan pasta? The truth is, a lot of pasta is naturally vegan. Much of the dried pasta you buy in the store is simply semolina (a type of flour), water and salt. The other item you may commonly see in pasta is egg – however this is often with fresh pasta and it is not a given. Different areas of Italy have different traditions with respect to fresh pasta and the presence (or absence) of eggs. Now that you know a lot of pasta is naturally vegan and we’ve already concluded that gluten free pasta is doable (and delicious), let’s proceed!

Gluten free butternut squash ravioli recipe by Roaring Spork

Gluten Free Butternut Squash Ravioli Recipe

While making homemade ravioli is a labor intensive process, we’ve purposefully kept the ravioli filling and sauce simple and straightforward. The result is a delicate balance of flavors perfect for a fall or spring evening.

Why this Recipe Works:

  • Xanthan Gum acts as the binding property to form the dough, since we are using gluten-free flour
  • Soaked cashews add some body to the butternut squash filling, and red pepper adds the perfect amount of heat to keep things interesting
  • A gentle sauce of oil, garlic and rosemary lets the subtle ravioli filling flavors shine through

Get the nutritional details for this recipe below and start cooking!*

Nutrition Facts

4 servings per container


Calories600

  • Amount Per Serving% Daily Value *
  • Total Fat 34.9g 54%
    • Saturated Fat 5.4g 27%
  • Sodium 117mg 5%
  • Amount Per Serving% Daily Value *
  • Potassium 581mg 17%
  • Total Carbohydrate 68.3g 23%
    • Dietary Fiber 11.2g 45%
    • Sugars 5.4g
  • Protein 10.4g 21%
  • Calcium 8%
  • Iron 15%

* 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.

*Nutritional values are approximate based on best available data

Gluten Free Butternut Squash Ravioli

0 from 0 votes
Recipe by Tiffany Quillan Course: Entrees, RecipesCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

1

hour 

30

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

1

hour 

50

minutes

Gluten free and vegan, this butternut squash ravioli recipe features a simple sauce that lets the ravioli filling ingredients shine.

Ingredients

  • Gluten Free Ravioli Dough
  • 2 cups 2 gluten free flour

  • 1.5 tsp 1.5 xanthan gum

  • 1/2 cup 1/2 warm water

  • 2 tbsp 2 olive oil

  • Ravioli Filling
  • 1 1 butternut squash, roasted

  • 1/2 cup 1/2 raw unsalted cashews, soaked

  • 1.5 tbsp 1.5 red pepper

  • 1/8 tsp 1/8 salt

  • 1/8 tsp 1/8 pepper

  • Sauce
  • 1/2 cup 1/2 olive oil

  • 2 cloves 2 garlic, sliced

  • 1 sprig 1 rosemary

  • 1 pinch 1 salt

  • 1 pinch 1 pepper

Directions

  • Mix the gluten free flour and xanthan gum together in a medium bowl. Create a well in the center and add the olive oil and water. Gently fold the dry ingredients into the wet ingredients. Once a ball is beginning to form transfer it onto a flat surface and gently knead until a ball is taking shape. Cover it in saran wrap and let rest in the fridge for at least one hour.
  • Heat the oven to 425 degrees F. Cut the butternut squash in half lengthwise and rub with olive oil and salt. Place the squash cut side down on a baking sheet and bake for 40 minutes.
  • Scoop the interior of the butternut squash out into a food processor. Add the soaked cashews, red pepper, salt and pepper and process until smooth.
  • Roll the ravioli dough out into 1/8″ thickness and use a biscuit/circular cutter to cut into desired size circles. Scoop 1 Tbsp of the butternut squash filling into the center of the dough circles. Cover with another dough circle. Dip a fork in water and press the fork around the perimeter of the ravioli to seal the two pieces of dough together. Place ravioli on a baking sheet and freeze.
  • Once ravioli is frozen either store in a ziplock in the freezer and cook later or prepare the sauce and enjoy for dinner.
  • To cook the ravioli: bring water to boil in a large pot over high heat. Once the water is boiling add the ravioli (you may do this in 2-4 batches if you are cooking all the ravioli – we typically do ~5-10 ravioli at a time). Once the ravioli floats to the top it is done.
  • For the sauce: add olive oil to a medium saucepan over medium-low heat. Once shimmering add garlic and rosemary. Sautee until fragrant and warm, about 3-5 minutes. Gently add ravioli in with sauce to coat. Top with sliced green onion and a wedge of lemon – enjoy!

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