Gluten-Free Pumpkin Ravioli

Delight your taste buds with this savory and seasonal Gluten-Free Pumpkin Ravioli, a perfect dish to celebrate autumn flavors while accommodating dietary needs. This recipe features a homemade gluten-free pasta dough enhanced with xanthan gum for the ideal texture, encasing a creamy filling of pumpkin puree, ricotta, and warm spices like nutmeg and cinnamon. Each tender ravioli is cooked to perfection and finished in a luxurious brown butter sauce infused with crispy sage, adding a nutty, aromatic depth to every bite. With just 45 minutes of prep time, this comforting dish is an impressive yet approachable option for a cozy dinner or special occasion. Serve piping hot with a sprinkle of Parmesan for a crowd-pleasing gluten-free masterpiece that’s as flavorful as it is elegant!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 3 large Eggs
• 2 tablespoons Olive oil
• 1 cup Pumpkin puree
• 0.5 cup Ricotta cheese
• 0.5 cup Grated Parmesan cheese
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 tablespoons Butter
• 8 leaves Fresh sage leaves

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Create a well in the center.

Step 2

Crack the eggs into the well and add the olive oil. Using a fork, slowly whisk the eggs, gradually incorporating the flour mixture until a dough begins to form.

Step 3

Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 4

In a separate bowl, mix together the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, cinnamon, salt, and black pepper until well combined for the filling.

Step 5

After resting the dough, divide it into four portions. Roll each portion into a thin sheet using a pasta maker or rolling pin.

Step 6

Place small spoonfuls of the pumpkin filling along one half of each dough sheet, spacing them about 2 inches apart.

Step 7

Lightly dampen the edges of the dough with water, fold the sheet over the filling, and gently press around each mound to remove any air pockets. Cut each ravioli with a sharp knife or ravioli cutter.

Step 8

Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for about 3-4 minutes or until they float to the top and are tender.

Step 9

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is lightly browned and the sage is crispy.

Step 10

Drain the ravioli and carefully toss them in the brown butter sage sauce.

Step 11

Serve the ravioli garnished with extra Parmesan cheese and crispy sage leaves, if desired.

Nutrition Facts

Serving size	896.3 grams (896.3g)

Amount per serving	% Daily Value*
Calories	2261

Total Fat 123.60g	158%
Saturated Fat 53.30g	267%
Polyunsaturated Fat 6.00g
Cholesterol 810mg	270%
Sodium 3739mg	163%
Total Carbohydrate 243.70g	89%
Dietary Fiber 16.40g	59%
Total Sugars 9.80g
Protein 58.30g	117%

Vitamin D 132IU	660%
Calcium 1166mg	90%
Iron 9mg	49%
Potassium 875mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 10.0%

Carbs: 42.0%