This gluten free butternut squash ravioli has a silky squash filling, a quick brown-butter sage sauce, and tender homemade pasta dough. Fall food at it's finest! Once you master the technique, you can make endless ravioli variations. Impress your guests or better yet, invite them to make homemade pasta with you.
When I'm serving pasta I like to make a lettuce salad with a simple vinaigrette dressing or maybe this seasonal salad with beets and goat cheese. After all the work of making ravioli I'd end this meal with a simple dessert like Italian affogato.
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Ingredients for Homemade Gluten Free Pasta
I do not recommend using an all-purpose gluten free flour blend for homemade pasta. Unlike light, fluffy muffins, here we want a pliable dough that can stand up to being rolled, filled and boiled. Different flours and two binders is what works here.
Gluten Free Pasta
- Sorghum flour - Sorghum is a high protein flour with iron, and other vitamins and minerals. There are several brands available. Bob's Red Mill brand is labeled sweet white sorghum flour and it is the same.
- Teff flour - This high protein grain flour helps build structure in dough. It is rich in iron and fibre, and adds a brown colour to the dough, and a mild, earthy flavour.
- Potato starch - This is not the same as potato flour and they are not interchangeable. This is also the only gluten free flour I put through a strainer after I weigh it.
- Tapioca starch - The best starch for adding elasticity.
- Psyllium husks - This high-viscosity binder absorbs water better than xanthan gum and forms a strong network with gluten-free flour proteins. Once you make the gel, you’ll see why it’s so effective at building structure.
- Xanthan gum - This is the glue that adds structure to gluten free baking. It seems expensive but is used in tiny amounts. Just buy it!
Butternut Squash Filling and Sauce
- Butternut squash - Roast halved butternut squash cut side down or peel and cut into chunks. Apparently my husband thinks it's easier to peel it and cut it. I do not.
- Garlic & olive oil - This is an Italian recipe so these are mandatory ingredients.
- Parmesan cheese, cottage cheese or ricotta - These are actually not mandatory for those who prefer less dairy.
- Fresh sage leaves & butter - These simple ingredients transform this ravioli into a stand out dish!
See recipe card for exact amounts.
Instructions
Create a relaxed vibe in your kitchen and follow the steps. It takes a little practise to make full sheets of pasta but they don't need to be too long and the edges don't need to be perfect.
Substitutions
Pasta recipe - This pasta recipe can be made with corn flour instead of teff flour. Replace teff flour with 50 grams of corn flour and decrease the sorghum flour to 120 grams. You can see that recipe written out in this post, gluten free pasta dough.
Butternut squash - Pureed pumpkin is a good substitute for the squash.
Tools & GF Flour For Making Pasta
Once you learn to make full sheets of pasta you can cut it into any shape. If you're just starting to make pasta here are some fun tools to buy.
- An Italian hand-crank machine such as Imperia Pasta Maker or Marcato Atlas Pasta Machine. Mine is decades old.
- For ravioli buy a stamp and roller cutter set or a simple hand held cutter wheel that can be used for pastry too.
- If you have a Kitchen Aid you can buy pasta maker attachments.
- For serious pasta lovers check out the premium KitchenAid gourmet pasta press attachment with 6 pasta plates and you'll be able to make shaped pasta too.
- Wooden pasta drying rack or a collapsable homemade pasta dryer rack.
- Gluten Free Flour in Canada: Pilling Foods Good Eats has an extensive line of certified gluten free flours and ingredients for baking.
- Gluten Free Flour on Amazon: sorghum flour, potato starch, teff flour, tapioca starch, psyllium husk powder and xanthan gum.
Top Tip: Cook with friends
Making homemade pasta is a fun activity to do with friends. Whether you're hosting an Italian Night for your Dinner Club or planning a casual evening cooking with friends, you can't go wrong making pasta.
Gluten Free Butternut Squash Ravioli with Sage Butter Sauce
This ravioli has a silky squash filling, a quick brown-butter sage sauce, and tender pasta dough. This is comfort food.
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RateServings: 4 people
Calories: 239kcal
Equipment
- Ravioli stamp maker with roller wheel set
- 8 piece ravioli maker set Can be used for dumplings, perogies and hand pies too.
Ingredients
Gluten Free Pasta Dough
- 130 grams sorghum flour
- 50 grams potato starch
- 40 grams teff flour
- 40 grams tapioca starch
- 6 grams psyllium husk powder (2 tsp)
- 2 grams xanthan gum (½ tsp)
- 110 grams boiling water (~½ cup)
Butternut Squash Filling
- 4 cups butternut squash , cubed
- 4 garlic cloves
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 fresh sage leaves , chopped
- ½ cup grated Parmesan cheese
- ⅓ cup cottage cheese or ricotta (optional)
Brown-Butter Sage Sauce
- ½ cup butter
- 1 garlic clove
- 6 whole sage leaves
Garnish
- 16 fresh sage leaves
Instructions
- Set out a small bowl of tapioca starch for sprinkling the dough as needed.
- Measure dry ingredients in food processor or electric mixer.
- Turn on to briefly combine. With motor running, add boiled water and mix until combined.
- Add egg and continue mixing until smooth dough is formed.
- Turn dough onto counter and lightly sprinkle with tapioca starch. Cut into 4 pieces. Work with one piece at a time keeping the remaining pieces covered with a dry cloth.
Rolling Pasta with Hand-Crank Machine
- Set pasta machine to its' widest setting.
- Flatten one piece of pasta dough with your hands until it is thin enough to fit into the machine. Gently feed the flattened dough into the roller as you turn the crank.
- Place the dough lengthwise in front of you. Fold each side over in thirds. Repeat the process 3-4 times until the dough is smooth and the width of the pasta roller. This is the important step where you are trying to make a single piece of smooth dough with even edges that are the width of your machine. Keep rolling it until you have fairly smooth edges, even if it takes 10 times.
- Adjust the pasta roller to the next setting and feed the dough through again. Repeat this process, adjusting the roller to a narrower setting each time until you reach the desired thickness for your pasta.*
- When a piece is too long to manage, lay it on the counter and cut it in half.
- Once your pasta is the desired thickness make ravioli.
- As each piece of pasta is rolled out lay it on the counter and cover with a dry cloth. When you have 2 sheets, start to make ravioli.
- Repeat the process with each piece of dough.
- Dough can be made up to one day in advance. Wrap each piece in plastic wrap and refrigerate until ready to use.
Cooking Gluten Free Ravioli
- Cook fresh pasta in plenty of boiling water for 3-5 minutes depending on the thickness. **
- Start checking the pasta after the first few minutes to avoid over cooking. Keep notes so you can perfect the thickness and cooking time for perfect pasta every time.
- Drain, rinse briefly to stop cooking process. Toss with hot pasta sauce and serve immediately.
Make Butternut Squash Filling
- Preheat oven to 350℉.
- On a parchment lined baking sheet toss butternut squash with oil, garlic, salt and pepper. Roast for 30 minutes or until tender.
- Transfer squash to a food processor. Add sage and cheese. Puree until smooth. Set aside.
Make Brown Butter Sage Sauce
- Heat pan to medium. Add butter and garlic until melted.
- Add whole sage leaves and allow to frizzle, increase heat if needed.
- Season with salt and pepper then add cooked ravioli in stages, gently coating with butter sauce.
- Transfer to warm pasta bowls and top ravioli with sage leaves. Serve immediately.
Notes
*The number of settings each roller has varies by manufacturer. My machine starts at 1 (the widest setting) and has 7 settings, 7 being the thinnest. Some machines are the opposite and may have a different number of settings. Always start with the widest setting.
Personal note: On my machine setting 4 is a bit too thick for my taste. Setting 5 and 6 takes more practice but is better for ravioli and tortellini where you're biting through 2 thicknesses of the dough each time. I'm still practising.
**Fresh pasta cooks much faster than dried pasta. Don't skimp on the water and pay attention to the clock.
Nutrition
Serving: 55g | Calories: 239kcal | Carbohydrates: 53g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 24mg | Potassium: 230mg | Fiber: 6g | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 2mg
Tried this recipe?Mention @everyday.gf.gourmet!
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