Juicy Gluten Free Butternut Squash Ravioli

Making homemade pasta has always felt like a special treat in my kitchen. When I discovered my daughter needed to eat gluten-free, I wasn’t ready to give up our family pasta nights. After some trial and error (and more than a few failed attempts), I figured out how to make gluten-free ravioli that actually holds together and tastes good.

This butternut squash ravioli has become our go-to comfort food during fall evenings. I usually prep the squash filling while I’m making dinner the night before – it’s easier to work with when it’s cold anyway. The best part? My kids can’t tell the difference between these and regular ravioli anymore. Even my pasta-loving husband asks for seconds.

Want to try your hand at gluten-free pasta making? This recipe is perfect for beginners. The dough is forgiving, and the filling is simple to put together. Plus, you can freeze any extras for busy weeknight dinners.

What Kind of Butternut Squash Should I Use?

For ravioli filling, you’ll want to look for butternut squash that feels heavy for its size and has a firm, beige-colored skin without any green lines, soft spots, or cuts. Smaller to medium-sized squash (2-3 pounds each) are usually your best bet since they tend to be less stringy and more flavorful than larger ones. When you give the squash a tap, it should sound hollow – this is a good sign that it’s ripe. Before cooking, make sure to peel the squash thoroughly, removing both the tan outer skin and the light green layer underneath to get to the bright orange flesh that will give your ravioli that perfect sweet and nutty flavor.

Options for Substitutions

This gluten-free ravioli recipe can be adapted in several ways to fit your dietary needs:

• Gluten-free flour: Different gluten-free flour blends can work here, but make sure to use one that contains xanthan gum. If your blend doesn’t have it, add 1 teaspoon of xanthan gum per cup of flour to help with binding.
• Ricotta: For dairy-free options, you can use cashew ricotta or tofu ricotta. If using tofu ricotta, drain it really well and add 1 tablespoon of nutritional yeast for extra flavor.
• Almond cookies: Can’t find gluten-free amaretti? You can use ground almonds mixed with 1 tablespoon of sugar, or swap in gluten-free graham cracker crumbs.
• Eggs: For the filling, you can use commercial egg replacer. However, for the pasta dough itself, eggs are necessary for proper texture – this isn’t an ingredient I’d recommend substituting.
• Butter: Ghee or olive oil work perfectly as alternatives. For a dairy-free version, you could also use a plant-based butter.
• Butternut squash: You can swap this with pumpkin, acorn squash, or kabocha squash – just make sure to adjust cooking time based on the squash size.

Watch Out for These Mistakes While Cooking

The biggest challenge when making gluten-free ravioli is achieving the right dough consistency – too wet and it’ll stick to everything, too dry and it’ll crack while you’re working with it, so add water or flour gradually until the dough feels smooth but not sticky. Working with gluten-free pasta dough requires extra patience since it’s more fragile than regular pasta dough, so make sure to handle it gently and keep your work surface well-floured to prevent sticking. A common mistake is overfilling the ravioli, which can cause them to burst during cooking – stick to about 1-1.5 teaspoons of filling per ravioli and press out any air bubbles before sealing. When cooking the ravioli, avoid overcrowding the pot (work in batches if needed) and remember they’re done when they float to the surface, usually after 3-4 minutes – cooking them too long will make them fall apart.

What to Serve With Butternut Squash Ravioli?

This cozy pasta dish pairs wonderfully with simple sides that let the ravioli remain the star of the show. A light arugula salad with toasted pine nuts and a lemon vinaigrette makes a perfect starter, cutting through the richness of the butternut filling. For extra veggies, try some roasted Brussels sprouts or sautéed green beans with garlic – they complement the sweet and savory notes of the ravioli without overwhelming them. If you’re serving this for a dinner party, start with a small bowl of Italian wedding soup or a simple tomato-based soup to warm everyone up before the main course.

Storage Instructions

Keep Fresh: These gluten-free butternut squash ravioli can stay in the fridge for up to 3 days when stored in an airtight container. If you haven’t cooked them yet, arrange the uncooked ravioli in a single layer on a parchment-lined tray and cover with plastic wrap to prevent them from drying out.

Freeze: To freeze these ravioli, place them on a baking sheet lined with parchment paper, making sure they don’t touch each other. Pop them in the freezer until solid (about 2 hours), then transfer to a freezer bag. They’ll keep well for up to 3 months – no need to thaw before cooking, just add an extra minute or two to the cooking time.

Make Ahead: You can prepare the butternut squash filling up to 2 days in advance and keep it in the fridge. This makes the ravioli assembly much quicker when you’re ready to cook. The dough can also be made a day ahead – just wrap it tightly in plastic wrap and refrigerate.

Preparation Time	30-45 minutes
Cooking Time	50-70 minutes
Total Time	80-115 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 60-70 g
• Fat: 160-180 g
• Carbohydrates: 240-270 g

Ingredients

• 2 small to medium butternut squashes
• 1/4 cup extra virgin olive oil
• 15 oz container of ricotta or non-dairy ricotta
• 4 gluten-free almond cookies, almond meringues, or amaretti cookies
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 cups gluten-free flour, with extra for dusting
• 5 large eggs (4 for dough, 1 for egg wash)
• A drizzle of extra virgin olive oil
• 1 large egg mixed with 1/4 cup water (for egg wash)
• 1/2 stick unsalted butter, or 1/2 cup ghee or olive oil
• A handful of fresh sage leaves (about 1/2 cup)
• Grated cheese
• A dash of cinnamon or nutmeg

Step 1: Prepare and Bake the Butternut Squash

Preheat your oven to 350°F (175°C).

Begin by cutting off the tops and bottoms of the butternut squashes.

Stand them upright and slice them down the center.

If the squash is too hard, use a kitchen mallet or hammer to gently tap the knife down until you reach the bottom.

Scoop out the seeds using a spoon.

Place the squash halves on a baking sheet or dish, skin side down.

Season with salt, pepper, and a drizzle of extra virgin olive oil.

Bake for 45-55 minutes, or until the flesh is tender enough to easily insert a spoon.

Once done, set aside and allow to cool.

Step 2: Make the Dough

While the squash is baking, start on the dough.

In a food processor, combine flour, eggs, and a drizzle of olive oil.

Use a dough hook if available, or just the regular food processor blade.

Process for 30 seconds.

Check the dough with your hands; if it sticks, add about 4 heaping tablespoons of additional flour and process for another 30 seconds.

Once the dough is no longer sticky and can be handled easily, it’s ready.

Step 3: Shape the Dough

Add some flour to a clean surface.

Remove the dough from the processor and place it on the floured surface.

Divide the dough into six roughly equal-sized balls.

Take a ball and shape it into an oblong form, then roll it out with a rolling pin to form a strip about 12-15 inches in length and 3 inches wide.

Repeat this process with the remaining dough balls.

To prevent them from drying out, you can stack the strips and place a damp paper towel between them as you prepare the filling.

Step 4: Prepare the Filling

By now, your squash should have cooled.

Scoop out the flesh and place it in a large bowl.

Add ricotta cheese and crumble cookies into the bowl.

Season with salt and pepper, then mix until well combined.

Step 5: Assemble the Ravioli

Lay one dough strip on your workspace.

Brush the surface with egg wash using a pastry brush.

Spoon teaspoons of the squash mixture along the dough strip, leaving about 1 inch of space between each spoonful.

Cover with another strip of dough, pressing gently between the fillings.

Sprinkle some flour on top and use a pizza cutter to cut the ravioli.

Repeat the process until all dough and filling are used.

Step 6: Seal and Chill the Ravioli

Seal the ravioli by pressing the edges with a fork.

Stack them on a dish with parchment paper between layers and place them in the refrigerator for 20 minutes or in the freezer for 10 minutes to set.

Step 7: Cook the Ravioli and Prepare the Sauce

Fill a medium pot with water and bring it to a boil over medium heat.

While waiting for the water to boil, prepare the butter sage sauce.

Heat butter in a skillet over medium-high heat.

Once you see golden-brown flecks, turn off the heat and add sage leaves to crisp up.

When the water is boiling, gently place the ravioli in the pot.

Stir carefully with a wooden spoon to prevent breaking.

Cook until they float, about 3-5 minutes.

Transfer the cooked ravioli to the butter sage sauce using a slotted spoon.

Toss gently to coat.

Step 8: Serve

Transfer the ravioli to serving plates and optionally top with grated cheese and a sprinkle of cinnamon or nutmeg.

Buon appetito!