Pregnancy Friendly Gluten Free Butternut Squash Ravioli

Total time2 hr

Prep time1 hr

Cook time30 min

4.8

(3)

Pregnancy Friendly 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
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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
2 tbsp olive oil
2–3 tbsp cold water, as needed

For assembly

1 egg, lightly beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.

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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