Gluten-Free Butternut Squash Ravioli

Delight in the comforting flavors of **Gluten-Free Butternut Squash Ravioli**, a dish that brings gourmet refinement to your dinner table without compromising dietary needs. This homemade ravioli features a tender gluten-free pasta dough enveloping a velvety filling made from roasted butternut squash, creamy ricotta, and a hint of nutmeg for warmth. Each delicate pillow is cooked to perfection and bathed in a luxurious brown butter sauce infused with crispy sage leaves, adding earthy depth and aromatic flair. Perfect for special occasions or cozy weeknight dinners, this recipe is a celebration of seasonal ingredients and gluten-free innovation. Serve with a sprinkle of freshly grated Parmesan for an elegant finishing touch.

Nutriscore Rating: 63/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Using a ravioli cutter or a sharp knife, cut the rolled dough into 2-inch squares.

Step 9

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.

Step 10

Repeat with the remaining dough and filling.

Step 11

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.

Step 12

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.

Step 13

Gently toss the cooked ravioli in the sage butter. Serve immediately, garnished with additional grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(838.6g)

Amount per serving	% Daily Value*
Calories	2136.7

Total Fat 112.2g	0%
Saturated Fat 47.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 785.0mg	0%
Sodium 2194.1mg	0%
Total Carbohydrate 252.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 5.4g
Protein 49.2g	0%

Vitamin D 129.0IU	0%
Calcium 1053.5mg	0%
Iron 8.3mg	0%
Potassium 1033.3mg	0%

*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.

Source of Calories

Fat: 45.6%

Protein: 8.9%

Carbs: 45.5%