If you are craving gluten free butternut squash ravioli, this post is what you are looking for! They are flavorful, delicious and oh so easy.
Using my gluten free egg free ravioli pasta recipe, you will whip this dish together in one hour or less!
If you know me you also know I love me a tasty, comforting recipe that is also easy and possibly quick to whip together.
And these homemade vegetarian butternut squash ravioli are exactly that. And you can make them vegan too 😉
Both the filling and the gluten free dough are so simple to make, you can easily enjoy fresh ravioli for a weeknight dinner. No need to wait for a day off to have some homemade fresh pasta 😉
For the pasta sauce I used sage and ghee butter, a clarified butter that contains no casein and is lactose free too. I have successfully made them with vegan butter or simple extravirgin olive oil too, they taste just as good!
Ingredients
For the gluten free eggless ravioli pasta you will need few simple ingredients, you can check all the quantities and how to make them in this article:
- Fine white rice flour
- Potato starch
- Salt
- Xanthan gum
- Turmeric powder
- Olive oil
- Boiling hot water.
For the filling and the condiment you will need:
- fresh butternut squash (other types of pumpkin will work too), cut into small pieces or finely chopped in a food processor;
- yellow or white onion, cut into pieces more or less the same size as the butternut squash (you can grind them together in the food processor);
- olive oil, or you can use a light, neutral oil if you prefer
- garlic powder, or you can use freshly grated garlic
- salt and pepper
- white wine for simmering and extra flavor
- water to cook and soften the squash
- for the condiment, chopped sage leaves and a fat of choice between ghee butter, extravirgin olive oil or vegan butter/margarine, either work!
Instructions
Click here for all the directions on how to make gluten free egg free ravioli pasta with rice flour and no commercial mixes.
It really takes few simple steps to make them.
- Prepare the filling before the dough, so it has time to cool down.
- Finely chop the squash and the onion (or grind them in a food processor).
- In a medium pan add the oil, the chopped pumpkin and onion, salt and pepper, mix with a spoon and let cook on medium heat until the onion is translucent.
- Add the white wine, mix and let cook until evaporated
- Add half cup of water and cover with a lid. Repeat if necessary until the butternut squash is soft and all the liquids have evaporated.
- Place a heaping spoon of filling for every raviolo (yup, that the singular for ravioli in Italian!) you want to make and close the ravioli
- Make sure the seal the sides of the ravioli, pressing them with you fingers.
- In a large pan melt the ghee/vegan butter, add the chopped sage and let it brown a little for 3-4 minutes on medium heat. Add ground pepper if desired
- Cook the ravioli for five minutes in salted boiling water
- Remove the ravioli from the water using a sieve spoon and place them in the pan
- Carefully sautè them in the pan, using a spoon to cover them with the butter sauce
- If you have some leftover pumpkin filling, you can add it the sauce too
- You can serve these gluten free butternut squash ravioli with grated (vegan) parmesan cheese on top too, if desired
Tips and Subsitutions
No, ghee or ghi butter is not vegan. It is a clarified butter that is casein- and lactose free, which makes it easier to digest for those who suffer from dairy sensitivity (of course each person may react to it differently, so you might want to try it in small quantities and see how it goes for you).
It has kind of a nutty flavor and very close to regular butter.
Absolutely! I have made these ravioli with either of the three fats and they all turned out tasty. Also, a big part of the flavor comes from the sage leaves, so even with a good olive oil the ravioli will taste great!
I have not tried, but I see no reason why not. Just make sure the end result of the cooked filling is not runny and the liquids have evaporated. A runny filling will make the ravioli soggy and possibly cause them to break while cooking in water.
You sure can. Store them in an airtight container in the fridge (a couple of days top).
Dust them with fine white rice flour or even better, place them on separate layers divided by parchment paper, so they won't stick together.
If like me you are a pasta love too, you might also like:
- homemade gluten free egg free lasagna noodles
- pesto crepes lasagna
- creamy lemon shrimp spaghetti
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Gluten free Butternut Squash Ravioli (Egg free dough)
Equipment
- bowl
- spoon
- Rolling Pin
- Ravioli stamp / ravioli cutter /knife
- pot
- pan
Ingredients
For the ravioli dough recipe, please check the link in the blog post above
For the filling
- 100 grams (ca 1 + ½ CUP) fresh butternut squash, chopped (other types of pumpkins work too)
- ½ medium yellow or white onion
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder (or one grated garlic clove)
- 2-3 tablespoons olive oil
- ½ cup white wine (optional, replace with water if desired)
- 1 cup water (add more if necessary, until squash has softened)
For the condiment
- 3 tablespoons ghee butter or vegan butter or olive oil
- 10 medium sage leaves, finely chopped
- black pepper, to taste
Instructions
For the ravioli dough recipe, please check the link in the blog post above
- Prepare the filling before the dough, so it has time to cool down.
- Finely chop the squash and the onion (or grind them in a food processor).
- In a medium pan add the oil, the chopped pumpkin and onion, salt, pepper and garlic powder, mix with a spoon and let cook on medium heat until the onion is translucent.
- Add the white wine, mix and let cook until evaporated
- Add half cup of water and cover with a lid. Add more water if necessary, until the butternut squash is soft and all the liquids have evaporated.
- Let it cool down completely and make the ravioli dough.
- Place a heaping spoon of filling for every raviolo (yup, that's the singular for ravioli in Italian!) and close the ravioli
- Make sure to seal the sides of the ravioli, pressing them with you fingers.
- In a large pan melt the ghee/vegan butter, add the chopped sage and let it brown for 3-4 minutes on medium heat.
- Add ground pepper if desired
- Cook the ravioli for five minutes in salted boiling water
- Remove the ravioli from the water using a sieve spoon and place them in the pan
- Carefully sautè them in the pan, using a spoon to cover them with the butter sauce
- If you have some leftover pumpkin filling, you can add it the sauce too
- Serve these gluten free butternut squash ravioli with grated (vegan) parmesan cheese on top, if desired.
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