Low Sodium Gluten Free Butternut Squash Ravioli

Total time2 hr

Prep time1 hr

Cook time30 min

Low Sodium Gluten Free Butternut Squash Ravioli

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Ingredients

4 servings

For the filling

1 small butternut squash (about 1.5 lb), halved and seeded
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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1 tbsp olive oil
¾ cup whole-milk ricotta cheese
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the pasta dough

1 ½ cups gluten free flour blend
½ cup tapioca starch
1 tsp xanthan gum
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs
2 tbsp olive oil
2–3 tbsp cold water, as needed

For assembly

1 egg, lightly beaten

For the brown butter sauce

4 tbsp unsalted butter
12 fresh sage leaves
3 tbsp pine nuts
1 tbsp fresh lemon juice
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

extra parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Place the butternut squash halves cut-side up on a baking sheet, brush with 1 tbsp olive oil, and roast for 35–40 minutes, until the flesh is completely tender when pierced with a fork and the edges are lightly caramelized.
2
Let the squash cool for 10 minutes, then scoop the flesh into a food processor. Add the ricotta, Parmesan, nutmeg, 1/4 tsp salt, and black pepper. Pulse until smooth and well combined. Transfer to a bowl and refrigerate while you make the dough.

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