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Gluten free Butternut Squash Ravioli (Egg free dough)

Easy gluten free butternut squash ravioli using egg free pasta dough! A delicious gluten free dinner ready in one hour or less!
Course First dish, Main Course
Cuisine American, Italian, Mediterranean
Keyword butternut squash, egg free, gluten free, pumpkin, ravioli, vegan, vegetarian
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 15 ravioli

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.