Butternut squash ravioli
These delicious butternut squash ravioli are gluten free, vegetarian, egg free, and nut free. The instructions in this recipe describe how to make ravioli without any special ravioli moulds. If you do have a ravioli mould you should follow the instructions in the section above titled 'How to make ravioli with a mould'.
Servings: 10 large ravioli
Ingredients
Ravioli dough
- 2 cups gluten free all purpose flour (plus up to 1/4 cup extra)
- 1 cup warm water (plus up to 2 tbsp extra)
- 2 tsp olive oil
- 1/4 tsp salt
Roasted butternut squash & garlic
- 1 butternut squash
- 3 cloves garlic
- 1/8 tsp salt
- 1 tsp olive oil
Butternut squash filling
- 2 cups roasted butternut squash (from previous step)
- 3 cloves roasted garlic (from previous step)
- 1 cup ricotta
- 2 tsp rosemary
- 1/4 tsp salt
Alfredo sauce
- 2 cups cream
- 1 1/2 cups parmesan cheese (vegetarian parmesan style cheese)
- 1 tbsp cream cheese
- 1 tbsp butter
- 2 tsp flour (heaping)
- 1 tsp nutmeg
- 4 sprigs thyme (only use the leaves)
Instructions
Roasted butternut squash & garlic
- Preheat the oven to 350 degrees.
- Cut the butternut squash in half lengthwise and use a spoon to scoop out the seeds of the butternut squash. You should also scoop out the stringy bits that surround the squash seeds as well.
- Remove the skin from the garlic then drizzle both the butternut squash and the garlic with olive oil and top them with a pinch of salt.
- Lay the butternut squash flat side down on a baking sheet lined with tin foil. Put the garlic under the bulb of the butternut squash where the seeds used to be to prevent it from drying out. Bake the butternut squash in the oven for 1 hour at 350 degrees.
Butternut squash ravioli filling
- Combine all of the ingredients for the butternut squash filling in a medium sized bowl and mix well.
Butternut squash ravioli
- Combine all of the ingredients for the ravioli dough in a large bowl and mix well. Lay a sheet of parchment paper out on a flat surface then put the dough on top of it.
- Roll the dough out into a thin sheet that is 1 mm - 2 mm thick then use a ravioli cutter, cookie cutter, or the rim of a glass to cut out your ravioli shapes. Collect the leftover scraps of dough and combine them into another ball of dough. Roll the dough out and repeat this process until you have used all of the dough.
- Fill the ravioli. Lay one sheet of ravioli dough flat then top it with a generous serving of butternut squash filling. Leave about 1 cm of space around the edge of the ravioli sheet. Add another sheet of ravioli on top of the filling then use a fork to press the ravioli closed around the edges. Repeat this process until all of your ravioli are filled.
- Boil the ravioli for 3-5 minutes or until they float to the top of the water.
Sauce
- Heat a pan over medium heat on the stove then make a roux by combining the butter and flour. Cook the roux for 1-2 minutes then start mixing the cream into the roux a little at a time.
- Remove the pan from the heat and add the cream cheese to the pan. Stir the sauce until the cream cheese dissolves then add the rest of the Alfredo sauce ingredients into the pan. Stir the Alfredo sauce continuously until the parmesan cheese dissolves.
Notes
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add 1/4 - 1/2 tsp of xanthan gum to the blend. Ravioli dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour and 2 tbsp of extra water to add to your dough as needed. In general, gluten free ravioli dough should be dry enough that it does not stick to your hands when you try to shape it but wet enough that it does not crumble when you try to roll it out. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.