Gluten-Free Squash Ravioli with Sage Butter Sauce

Delight your taste buds with this elegant **Gluten-Free Squash Ravioli with Sage Butter Sauce**, a comforting dish that's perfect for fall or any special occasion. This recipe features tender homemade gluten-free ravioli dough filled with creamy roasted butternut squash, ricotta, and a hint of nutmeg, creating a luxurious balance of sweet and savory flavors. Each ravioli is lovingly handmade and finished with a nutty, golden-brown sage butter sauce that infuses the dish with an earthy aroma and crispy herb garnish. Whether you're gluten-free or simply exploring new culinary horizons, this recipe is a showstopper that combines premium ingredients with minimal effort. Serve as a stunning centerpiece for dinner parties or a cozy weeknight indulgence—gluten-free comfort food at its finest!

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free flour and xanthan gum.

Step 2

Make a well in the center of the flour mixture and add the eggs and olive oil. Gradually stir until a dough forms.

Step 3

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.

Step 4

In a bowl, combine the mashed butternut squash, ricotta cheese, Parmesan (if using), salt, black pepper, and nutmeg. Mix until smooth. Set aside.

Step 5

Divide the dough into two equal portions. Roll out each portion on a floured surface into a thin sheet (about 1/8 inch thick).

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Drizzle the sage butter sauce over the cooked ravioli and serve immediately.

Nutrition Facts

Serving size	(920.4g)

Amount per serving	% Daily Value*
Calories	2207.8

Total Fat 111.1g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 774.9mg	0%
Sodium 3623.1mg	0%
Total Carbohydrate 249.6g	0%
Dietary Fiber 17.1g	0%
Total Sugars 5.7g
Protein 63.1g	0%

Vitamin D 156IU	0%
Calcium 1159.6mg	0%
Iron 7.6mg	0%
Potassium 1098.1mg	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: 44.4%

Protein: 11.2%

Carbs: 44.4%