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Recipe: Gluten Free Savory Butternut Squash Ravioli w/Brown Butter Sauce

It’s time. Time to bring some ravioli back into your gluten free world! Very easy to make, incredibly delicious, and just a little bit of effort will pay off in a pretty big way – it can provide several meals for you. This recipe makes a dozen ravioli, but since they are very filling, 3 or 4 raviolis are perfect as one serving. If you like it, consider doubling the recipe and make 2 dozen – they have to be frozen before cooking, so it’s a really easy way to have a quick and elegant meal some evening when you don’t feel like cooking all that much. Dairy free? No problem! You can substitute nutritional yeast for the cheese, or omit the cheese altogether and it’ll still taste fantastic. The brown butter sauce is optional, and can be made with ghee for our paleo friends. Hungry for more gluten free ravioli? Check out my recipes for Sausage & Pepper and Beef & Portobello ravioli flavors. Pure love.

Gluten Free Savory Butternut Squash Ravioli w/Brown Butter Sauce

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 12 Ravioli

Gluten Free Savory Butternut Squash Ravioli w/Brown Butter Sauce

Always double check your ingredients for Gluten Free status before using! If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free! Curious about ingredients used in this recipe? Click here for info and sources!

Ingredients

    To make the Filling:
  • 4 Cups Butternut Squash, cubed
  • 4 Cloves Garlic, cut in half
  • 1/4 Cup Bell Pepper (red, yellow or orange)
  • 1/4 Cup Olive Oil
  • 1 Sprig Fresh Rosemary (or 2 teaspoons dried)
  • 1/4 teaspoon Salt
  • 1 Cup Cheese (Fresh grated Parmesan is a fantastic choice)
  • 2 Tablespoons Egg White
  • Salt and Pepper to taste
  • To make the Ravioli Dough:
  • 1 Cup Tapioca Flour
  • 1/2 Cup Almond Flour
  • 2 Eggs
  • 1/4 teaspoon Salt
  • To make the Brown Butter Sauce:
  • 2 Tablespoons Butter or Ghee
  • 1 teaspoon Chopped Garlic
  • 1/2 teaspoon Rosemary (chopped)
  • Dash of Pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine the ingredients for the filling (except the cheese, egg white, salt and pepper) in a bowl, toss well and spread onto a baking sheet.
  3. Roast for 45 minutes. Remove from oven and let cool.
  4. When cool, place roasted squash in a blender or food processor and process until smooth. Add the cheese, egg white, salt and pepper and mix well.
  5. Set aside (or refrigerate for a day or so until ready to make ravioli).
  6. To make the dough:
  7. Cut 13 pieces of parchment paper into strips that are 5" x 5".
  8. Combine all of the dough ingredients and mix until a ball forms, kneading the dough as necessary. The dough will be a little sticky, but not too sticky. If the dough is too sticky, knead in 1 Tablespoon of Tapioca at a time until you achieve smooth, but not sticky. If too dry, knead in 1 Tablespoon water at a time until you achieve smooth, but not sticky.
  9. Divide the dough in half, then divide each half into 6 balls.
  10. Choose your method of rolling the dough - use a rolling pin or a Tortilla Press for faster results. (See the photo below the recipe on the webpage for visual instructions)
  11. Shape a piece of the dough into a ball place in the middle of one piece of parchment.
  12. Place another piece of parchment on top and roll (front to back and side to side) to create a flat, round piece of dough that's about 3" in diameter (it doesn't need to be perfect, just large enough to pinch the edges around the filling). The tortilla press method will produce an easy, pretty perfect round noodle in a fraction of the time.
  13. Slowly peel back the top layer of parchment and set the scrap of paper aside.
  14. Place about 2-3 teaspoons or so of filling in the center of the dough (well away from the edges).
  15. Pull the ends up together and gently pinch to create the top of the ravioli. Now gently pinch the sides shut, making sure the filling stays inside the noodle or it will be difficult to seal.
  16. DON'T PEEL the paper off! Place the ravioli with its paper wrapper in a freezer bag and freeze for at least 30 minutes, but longer is better.. Repeat until all the dough is used up.
  17. When ready to cook, boil a pot of water (a small pot is fine, just make sure it is large enough to accommodate however many ravioli you'll be serving).
  18. Peel the paper off of each ravioli and place in the boiling water one at a time, gently stirring to make sure they don't stick to the bottom of the pot.
  19. Boil gently for about 15 minutes.
  20. While the ravioli are cooking, prepare the optional brown butter sauce.
  21. In a small saucepan, melt the butter. Add the garlic and saute for about 1-2 minutes, then add the rosemary and saute another 2 minutes or until the butter and garlic begin to turn a golden/light brown color. Remove from heat, sprinkle with a little pepper and set aside.
  22. Remove the ravioli from the boiling water using a slotted spoon and place them on a plate.
  23. Drizzle with the butter sauce and serve.

Notes

See photos below for a visual on the technique.

To make it dairy free, substitute the cheese with your favorite dairy free cheese, or you can use 1/4 Cup Nutritional Yeast and one egg white.

http://www.gluten-free-way.com/recipe-gluten-free-savory-butternut-squash-ravioli-w-brown-butter-sauce/