Gluten Free Butternut Squash Ravioli
Homemade pasta can feel like an impossible dream when you're avoiding gluten, but this butternut squash ravioli proves that fresh, pillowy pasta is absolutely within reach. The dough comes together using a gluten free flour blend, tapioca starch, and xanthan gum — that last ingredient is the secret weapon that gives the pasta the stretch and structure it needs to roll thin and seal properly without tearing. The filling is roasted squash blended smooth with whole-milk ricotta, Parmesan, and a whisper of nutmeg, which makes every bite creamy, earthy, and just a little sweet. Once the ravioli float to the surface of the boiling water, they're tossed in a brown butter sauce with crispy sage leaves, toasted pine nuts, and a squeeze of fresh lemon juice that cuts right through the richness. That combination of nutty browned butter and caramelized squash is genuinely restaurant-worthy. This recipe serves four, so it's impressive enough for a dinner party but manageable enough for a cozy weekend project at home.
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Learn more →Ingredients
4 servings
For the filling
- 1 small butternut squash (about 1.5 lb), halved and seeded
- 1 tbsp olive oil
- ¾ cup whole-milk ricotta cheese
- ¼ cup finely grated parmesan cheese
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 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
- 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
For serving
- extra parmesan cheese, for serving (optional)
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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