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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!


    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


  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. Cut 13 pieces of parchment paper into rectangles that are 3 inches by 5 inches.
  7. Combine the ravioli dough ingredients, working the dough into a smooth ball. If it is too sticky, add a little more tapioca. If too dry/crumbly, add water, one tablespoon at a time, until the dough is smooth but not sticky.
  8. Divide the dough in half, then divide each half into 6 balls.
  9. (See the photo below the recipe on the webpage for visual instructions)
  10. Shape one of the balls into a short rope (about 1/2" wide by 2-3 inches long) and place in the middle of one piece of parchment. Place another piece of parchment on top and roll (front to back and side to side) to create a flat piece of dough that's at least 2 1/2" wide by 4 1/2" long (it doesn't need to be perfect, just large enough to pinch the edges around the filling). Slowly peel back the top layer of parchment and set aside.
  11. Place about 2-3 teaspoons or so of filling in the center of the dough (well away from the edges).
  12. Pull the ends up together and gently pinch to create the top of the ravioli. Now gently pinch the sides shut.
  13. Leaving the parchment in place, put the ravioli into a plastic zipper bag. Repeat until all of the ravioli are made.
  14. Place the bag of ravioli in the freezer and let them freeze for at least 30 minutes, but longer is better.
  15. 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).
  16. 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.
  17. Boil gently for about 15 minutes.
  18. While the ravioli are cooking, prepare the optional brown butter sauce.
  19. 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.
  20. Remove the ravioli from the boiling water using a slotted spoon and place them on a plate.
  21. Drizzle with the butter sauce and serve.


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.