25+ Delicious Gluten-Free Butternut Squash Ravioli Recipes You Need to Taste

If you’ve been craving a comforting and delicious dish that’s both gluten-free and full of flavor, look no further than butternut squash ravioli.

This versatile pasta dish can be made with various fillings, sauces, and toppings, allowing you to explore a world of culinary possibilities.

Whether you’re new to gluten-free cooking or a seasoned pro, these 25+ gluten-free butternut squash ravioli recipes will not only satisfy your taste buds but also elevate your meals.

From simple and savory to rich and decadent, these recipes are guaranteed to impress your family and friends, making them the perfect choice for any occasion.

So, grab your rolling pin and prepare for a delightful journey through the world of gluten-free butternut squash ravioli!

25+ Delicious Gluten-Free Butternut Squash Ravioli Recipes You Need to Taste

With so many variations to explore, gluten-free butternut squash ravioli offers a perfect blend of flavors, textures, and nutritional benefits.

Whether you prefer a classic brown butter and sage sauce or an exotic coconut curry topping, there’s a recipe to suit every palate.

These 25+ recipes not only cater to gluten-free dietary needs but also offer an exciting opportunity to experiment with ingredients, from cheeses to herbs and spices.

As you try these recipes, you’ll discover that gluten-free pasta can be just as satisfying and flavorful as traditional varieties, and perhaps even better!

So, roll up your sleeves, gather your ingredients, and let the magic of butternut squash ravioli transform your meals into a comforting and unforgettable experience.

Butternut Squash Ravioli with Sage Butter Sauce

This gluten-free butternut squash ravioli is a comforting dish made with a creamy filling of roasted butternut squash and a sage butter sauce that perfectly complements the sweetness of the squash.

The gluten-free pasta dough holds up beautifully, making each bite as satisfying as a traditional ravioli.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the sage butter sauce:

• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• Salt and pepper, to taste
• Grated Parmesan cheese for garnish

Directions:

1. Make the filling: In a bowl, mash the roasted butternut squash and combine with ricotta, Parmesan, nutmeg, cinnamon, salt, and pepper. Stir until smooth and set aside.
2. Prepare the dough: In a separate bowl, mix the gluten-free flour and salt. Create a well in the center and add the eggs, olive oil, and water. Stir until it forms a dough. Knead for a few minutes until smooth and elastic. If too sticky, add more flour as needed.
3. Roll out the dough: On a lightly floured surface, roll the dough into thin sheets using a rolling pin or pasta machine.
4. Shape the ravioli: Place small teaspoons of the filling on one sheet of dough. Use a pastry brush to moisten the edges with water, then place another sheet of dough on top. Press around the filling to seal and cut into squares or circles using a cookie cutter or ravioli mold.
5. Cook the ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, or until they float to the surface.
6. Make the sage butter sauce: In a skillet, melt butter over medium heat. Add the sage leaves and cook until crispy. Season with salt and pepper.
7. Serve: Toss the cooked ravioli in the sage butter sauce and garnish with grated Parmesan.

This ravioli is perfect for a cozy dinner. The sweet and savory filling paired with the aromatic sage butter sauce makes for an unforgettable combination.

It’s a wonderful dish for special occasions or whenever you’re craving comfort food with a gluten-free twist.

Vegan Butternut Squash Ravioli with Tomato Basil Sauce

A hearty, vegan twist on the traditional butternut squash ravioli, this version features a rich, creamy squash filling in a gluten-free pasta dough, paired with a fresh tomato basil sauce.

This dish is both flavorful and satisfying, with the freshness of tomatoes complementing the sweet squash filling.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/2 cup soaked cashews (blended until smooth)
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 cup potato starch
• 2 tbsp olive oil
• 1/4 cup warm water
• 1/4 tsp salt

For the tomato basil sauce:

• 4 ripe tomatoes, diced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Directions:

1. Make the filling: In a bowl, combine the roasted butternut squash with the blended cashews, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix until smooth and set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour, potato starch, and salt. Add the olive oil and warm water, and mix until the dough forms. Knead for a few minutes until smooth. If the dough is too sticky, add more flour as needed.
3. Roll out the dough: On a lightly floured surface, roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling on one sheet of dough. Wet the edges with water, place another sheet of dough on top, and press around the filling to seal. Cut into your desired shape.
5. Cook the ravioli: Bring a pot of salted water to a boil and gently add the ravioli. Cook for about 3-4 minutes, or until the ravioli float to the surface.
6. Make the sauce: In a skillet, heat olive oil and sauté the garlic until fragrant. Add the diced tomatoes, oregano, and red pepper flakes, and cook for 5-7 minutes until the sauce thickens. Stir in fresh basil and season with salt and pepper.
7. Serve: Toss the cooked ravioli in the tomato basil sauce, garnish with extra basil, and serve hot.

This vegan butternut squash ravioli is an ideal choice for those looking for a gluten-free, dairy-free meal.

The creamy squash filling combined with the vibrant tomato basil sauce offers a satisfying, wholesome dish that’s full of flavor.

Butternut Squash Ravioli with Brown Butter and Pecan Sauce

This gluten-free butternut squash ravioli is indulgent and full of rich flavors.

The filling of roasted butternut squash is complemented by a nutty brown butter sauce with toasted pecans, offering a perfect balance of sweet and savory flavors. It’s an elegant dish that’s sure to impress guests or elevate your dinner table.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the brown butter and pecan sauce:

• 1/2 cup unsalted butter
• 1/2 cup pecans, chopped
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Grated Parmesan cheese for garnish

Directions:

1. Make the filling: In a bowl, mash the roasted butternut squash and combine it with mascarpone cheese, Parmesan, ginger, cinnamon, salt, and pepper. Stir until smooth and set aside.
2. Prepare the dough: In a large mixing bowl, combine the gluten-free flour and salt. Create a well in the center and add the eggs, olive oil, and water. Stir until the dough forms, then knead for a few minutes until smooth. Add extra flour if the dough is too sticky.
3. Roll out the dough: On a floured surface, roll the dough into thin sheets.
4. Shape the ravioli: Place teaspoons of the squash filling on one sheet of dough. Wet the edges of the dough with water, top with another sheet, and press around the filling to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil, and gently drop in the ravioli. Cook for 3-4 minutes, or until they float to the surface.
6. Make the brown butter sauce: In a skillet, melt the butter over medium heat. Allow the butter to brown slightly, then add the chopped pecans and thyme. Toast for 2-3 minutes, then season with salt and pepper.
7. Serve: Toss the cooked ravioli in the brown butter sauce, garnish with Parmesan cheese, and serve hot.

This decadent ravioli dish brings together a wonderfully complex mix of flavors.

The richness of the brown butter and toasted pecans, combined with the sweet butternut squash filling, makes for a delightful and memorable gluten-free meal. Perfect for a holiday dinner or a special gathering.

Butternut Squash Ravioli with Lemon Ricotta Sauce

This gluten-free butternut squash ravioli is paired with a creamy lemon ricotta sauce, offering a perfect balance of sweet, savory, and citrusy flavors.

The lightness of the sauce complements the richness of the roasted squash filling, making it a refreshing and elegant choice for a dinner party or weeknight meal.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the lemon ricotta sauce:

• 1/2 cup ricotta cheese
• 1/4 cup heavy cream (or dairy-free cream)
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• Fresh basil for garnish

Directions:

1. Make the filling: In a bowl, combine the roasted butternut squash with ricotta, Parmesan, nutmeg, cinnamon, salt, and pepper. Mash until smooth and set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Create a well in the center, then add the eggs, olive oil, and water. Stir until the dough comes together. Knead for a few minutes until smooth, adding more flour if necessary.
3. Roll out the dough: On a floured surface, roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough sheets. Wet the edges with water and press down to seal, then cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil, and gently add the ravioli. Cook for 3-4 minutes, or until they float to the surface.
6. Make the lemon ricotta sauce: In a saucepan, combine ricotta, heavy cream, lemon zest, lemon juice, salt, and pepper. Heat over medium-low until warm and smooth.
7. Serve: Toss the cooked ravioli in the lemon ricotta sauce, garnish with fresh basil, and serve immediately.

This ravioli dish is perfect for those who love the freshness of citrus paired with creamy cheese.

The tangy lemon ricotta sauce is the ideal complement to the sweet and savory butternut squash filling, making this an elegant, gluten-free dish for any occasion.

Butternut Squash Ravioli with Pesto Cream Sauce

This rich and vibrant gluten-free ravioli is filled with roasted butternut squash and is served with a pesto cream sauce.

The combination of the earthy pesto and creamy sauce pairs beautifully with the sweet, soft squash filling, creating a perfect harmony of flavors in every bite.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup cream cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground sage
• 1/2 tsp garlic powder
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 1 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the pesto cream sauce:

• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup heavy cream (or dairy-free cream)
• 1 tbsp grated Parmesan cheese
• Salt and pepper, to taste
• Pine nuts for garnish (optional)

Directions:

1. Make the filling: In a bowl, mash the roasted butternut squash and combine with cream cheese, Parmesan, sage, garlic powder, salt, and pepper. Mix until smooth and set aside.
2. Prepare the dough: In a large bowl, mix the gluten-free flour and salt. Add the eggs, olive oil, and water, and stir until a dough forms. Knead for a few minutes until smooth.
3. Roll out the dough: Roll the dough into thin sheets on a lightly floured surface.
4. Shape the ravioli: Place small spoonfuls of the filling on one sheet of dough. Wet the edges with water, top with another sheet, and press around the filling to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and gently add the ravioli. Cook for 3-4 minutes, or until they float to the surface.
6. Make the pesto cream sauce: In a saucepan, combine the pesto and heavy cream. Heat over medium, stirring until the sauce is smooth and heated through. Stir in Parmesan and season with salt and pepper.
7. Serve: Toss the cooked ravioli in the pesto cream sauce, garnish with pine nuts if desired, and serve hot.

This butternut squash ravioli with pesto cream sauce offers a rich, flavorful experience that perfectly balances the creamy squash filling and the fragrant, herby pesto.

It’s a great option for anyone looking for a comforting yet elegant gluten-free meal.

Butternut Squash Ravioli with Balsamic Glaze

This gluten-free ravioli features a warm and flavorful butternut squash filling, topped with a tangy and slightly sweet balsamic glaze.

The ravioli is enhanced by the richness of the glaze, providing a delightful contrast to the natural sweetness of the roasted squash.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the balsamic glaze:

• 1/2 cup balsamic vinegar
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/4 tsp salt

Directions:

1. Make the filling: Mash the roasted butternut squash and combine with ricotta, Parmesan, cinnamon, salt, and pepper. Mix until smooth and set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water. Stir until the dough forms, then knead for 5-7 minutes, adding more flour if needed.
3. Roll out the dough: Roll the dough into thin sheets on a lightly floured surface.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough sheets. Wet the edges with water, press down to seal, and cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and gently add the ravioli. Cook for 3-4 minutes, or until they float to the surface.
6. Make the balsamic glaze: In a small saucepan, bring balsamic vinegar and honey to a boil over medium heat. Reduce heat and simmer for 8-10 minutes, or until the glaze thickens. Stir in salt.
7. Serve: Drizzle the balsamic glaze over the cooked ravioli and serve immediately.

The balsamic glaze adds an unexpected layer of richness and tang to the sweet butternut squash filling, creating a sophisticated and delicious gluten-free dish.

Perfect for a dinner party or when you want to impress guests with a unique and flavorful meal.

Butternut Squash Ravioli with Roasted Garlic Alfredo Sauce

This gluten-free butternut squash ravioli, paired with a creamy roasted garlic Alfredo sauce, is a luxurious dish that combines the sweetness of the squash with the rich, savory flavors of roasted garlic and Parmesan.

The indulgent sauce beautifully complements the tender ravioli, making this dish a comforting yet sophisticated choice.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the roasted garlic Alfredo sauce:

• 1 head of garlic, roasted
• 1/2 cup heavy cream (or dairy-free cream)
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter (or dairy-free butter)
• Salt and pepper, to taste

Directions:

1. Make the filling: In a bowl, mash the roasted butternut squash and combine with ricotta, Parmesan, nutmeg, salt, and pepper. Stir until smooth and set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water, mixing until the dough comes together. Knead until smooth, adding more flour if necessary.
3. Roll out the dough: Roll the dough into thin sheets on a lightly floured surface.
4. Shape the ravioli: Place small spoonfuls of the squash filling on one sheet of dough. Wet the edges with water, top with another sheet, and press down to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and gently drop the ravioli in. Cook for 3-4 minutes, or until they float to the surface.
6. Make the roasted garlic Alfredo sauce: Squeeze the roasted garlic out of the cloves into a saucepan. Add the heavy cream, butter, and Parmesan. Cook over medium heat, stirring until the sauce thickens. Season with salt and pepper.
7. Serve: Toss the cooked ravioli in the Alfredo sauce and serve hot with extra Parmesan on top.

This ravioli with roasted garlic Alfredo sauce is rich and comforting.

The sweetness of the squash combined with the creamy, garlicky sauce is a match made in heaven, making this a perfect gluten-free indulgence for a special dinner or a cozy meal at home.

Butternut Squash Ravioli with Spicy Arrabbiata Sauce

This gluten-free ravioli recipe features a flavorful butternut squash filling, perfectly balanced with a spicy arrabbiata sauce. The heat from the chili flakes in the sauce complements the sweetness of the squash, creating a vibrant and satisfying dish that’s full of bold flavors.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the arrabbiata sauce:

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red chili flakes (or to taste)
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Directions:

1. Make the filling: In a bowl, mash the roasted butternut squash and combine with ricotta, Parmesan, cinnamon, salt, and pepper. Mix until smooth and set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add the eggs, olive oil, and water, and stir until the dough forms. Knead until smooth and add more flour if necessary.
3. Roll out the dough: Roll the dough into thin sheets on a floured surface.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, press to seal, and cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and gently add the ravioli. Cook for 3-4 minutes, or until they float to the surface.
6. Make the arrabbiata sauce: In a saucepan, heat olive oil and sauté garlic and chili flakes for 1-2 minutes, until fragrant. Add the crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens and the flavors meld together.
7. Serve: Toss the cooked ravioli in the spicy arrabbiata sauce and garnish with fresh basil.

This ravioli dish with arrabbiata sauce offers a perfect combination of heat and sweetness.

The spicy tomato sauce contrasts beautifully with the creamy butternut squash filling, making it a bold and exciting gluten-free meal. Ideal for those who enjoy a little kick in their pasta dishes!

Butternut Squash Ravioli with Mushrooms and Spinach

This gluten-free butternut squash ravioli is served with a savory combination of sautéed mushrooms and spinach, creating a deliciously earthy, yet light dish.

The rich filling of roasted squash pairs perfectly with the umami of mushrooms, while the spinach adds a fresh, healthy touch.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the mushroom and spinach topping:

• 2 tbsp olive oil
• 2 cups mushrooms, sliced
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 tbsp fresh thyme leaves (optional)

Directions:

1. Make the filling: Mash the roasted butternut squash and combine with ricotta, Parmesan, nutmeg, salt, and pepper. Stir until smooth and set aside.
2. Prepare the dough: In a bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water, mixing to form a dough. Knead until smooth and elastic, adding more flour if needed.
3. Roll out the dough: Roll the dough into thin sheets on a lightly floured surface.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, press to seal, and cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and gently add the ravioli. Cook for 3-4 minutes, or until they float to the surface.
6. Make the mushroom and spinach topping: Heat olive oil in a large skillet over medium heat. Add the mushrooms and garlic, cooking until softened, about 5-7 minutes. Add the spinach and cook until wilted. Season with salt, pepper, and thyme.
7. Serve: Place the cooked ravioli on a plate, top with the sautéed mushrooms and spinach, and serve immediately.

This savory ravioli with mushrooms and spinach makes for a delicious and healthy gluten-free meal.

The earthy mushrooms and fresh spinach bring depth to the dish, perfectly complementing the sweet butternut squash filling. It’s a great option for those looking for a light, yet satisfying meal.

Butternut Squash Ravioli with Brown Butter Sage Sauce

This gluten-free butternut squash ravioli is elevated by a rich and nutty brown butter sage sauce.

The buttery, slightly crispy sage leaves add an aromatic depth, while the brown butter imparts a deep, toasted flavor that enhances the natural sweetness of the squash.

This simple yet elegant dish is perfect for a cozy night in or a special dinner.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the brown butter sage sauce:

• 4 tbsp unsalted butter (or dairy-free butter)
• 6-8 fresh sage leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp grated Parmesan cheese (for garnish)

Directions:

1. Make the filling: In a bowl, mash the roasted butternut squash and mix it with ricotta, Parmesan, nutmeg, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water, mixing until a dough forms. Knead until smooth.
3. Roll out the dough: Roll the dough into thin sheets on a lightly floured surface.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and gently add the ravioli. Cook for 3-4 minutes, or until they float to the surface.
6. Make the brown butter sage sauce: In a pan over medium heat, melt the butter and let it brown slightly. Add the sage leaves and cook until crispy. Season with salt and pepper.
7. Serve: Toss the cooked ravioli in the brown butter sage sauce and garnish with Parmesan cheese before serving.

This dish is a timeless classic, balancing the nutty brown butter with the creamy butternut squash filling.

The crispy sage leaves add an aromatic, earthy touch, making each bite a perfect blend of flavors.

Butternut Squash Ravioli with Walnut Cream Sauce

This gluten-free butternut squash ravioli is served with a rich and velvety walnut cream sauce, adding a nutty and slightly sweet depth to the dish.

The walnuts provide a creamy texture that perfectly complements the softness of the squash filling, making it a comforting yet sophisticated meal.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup mascarpone cheese (or dairy-free alternative)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the walnut cream sauce:

• 1/2 cup walnuts
• 1/2 cup heavy cream (or dairy-free cream)
• 1 tbsp butter (or dairy-free butter)
• 1 clove garlic, minced
• Salt and pepper, to taste

Directions:

1. Make the filling: Mash the roasted butternut squash and mix with mascarpone, Parmesan, cinnamon, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, mix the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the walnut cream sauce: Blend the walnuts with the heavy cream until smooth. In a pan, melt the butter and sauté the garlic. Add the walnut mixture, stirring until thick. Season with salt and pepper.
7. Serve: Toss the ravioli in the walnut cream sauce and serve warm.

The walnut cream sauce adds a luxurious touch to the butternut squash ravioli, creating a hearty yet refined dish.

The nutty flavor of the walnuts enhances the natural sweetness of the squash, making this a standout gluten-free recipe.

Butternut Squash Ravioli with Caramelized Onion and Goat Cheese

This gluten-free butternut squash ravioli is paired with sweet caramelized onions and tangy goat cheese, creating a delightful combination of flavors.

The richness of the onions enhances the squash, while the goat cheese adds a creamy, slightly tangy contrast, making this dish both sophisticated and comforting.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup crumbled goat cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the caramelized onion topping:

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp balsamic vinegar

Directions:

1. Make the filling: Mash the roasted butternut squash and mix with goat cheese, Parmesan, nutmeg, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water, mixing to form a dough. Knead until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and gently add the ravioli. Cook for 3-4 minutes, or until they float.
6. Make the caramelized onions: In a pan, heat olive oil over low heat. Add the onions, salt, and pepper. Cook for 20-25 minutes, stirring occasionally, until golden and caramelized. Stir in balsamic vinegar.
7. Serve: Plate the ravioli, top with caramelized onions, and serve warm.

The combination of sweet caramelized onions and tangy goat cheese brings out the best in the butternut squash ravioli, making this dish a perfect mix of savory and sweet.

The depth of flavor and creamy texture make it a memorable gluten-free meal.

Butternut Squash Ravioli with Lemon Garlic Butter Sauce

This gluten-free butternut squash ravioli is paired with a light and zesty lemon garlic butter sauce.

The bright citrus flavor enhances the sweetness of the squash filling, while the garlic and butter add depth and richness. This dish is refreshing yet indulgent, perfect for a simple yet elegant meal.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the lemon garlic butter sauce:

• 3 tbsp unsalted butter (or dairy-free butter)
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley (for garnish)

Directions:

1. Make the filling: Mash the roasted butternut squash and combine with ricotta, Parmesan, nutmeg, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, mix the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the lemon garlic butter sauce: In a pan, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Stir in the lemon zest, lemon juice, salt, and pepper.
7. Serve: Toss the ravioli in the lemon garlic butter sauce and garnish with chopped parsley before serving.

The lemon garlic butter sauce adds a fresh and vibrant contrast to the creamy butternut squash filling, making this dish a delightful combination of flavors.

Light yet satisfying, this recipe is perfect for a refreshing gluten-free meal.

Butternut Squash Ravioli with Pesto and Sun-Dried Tomatoes

This gluten-free butternut squash ravioli is served with a bold and herbaceous pesto sauce, complemented by tangy sun-dried tomatoes.

The creamy squash filling pairs beautifully with the fragrant basil and the slight chewiness of the sun-dried tomatoes, making this a flavorful and colorful dish.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the pesto and sun-dried tomato topping:

• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1/4 cup sun-dried tomatoes, chopped

Directions:

1. Make the filling: Mash the roasted butternut squash and combine with ricotta, Parmesan, nutmeg, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, mix the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the pesto sauce: Blend the basil, olive oil, Parmesan, pine nuts, and garlic in a food processor until smooth. Season with salt and pepper.
7. Serve: Toss the ravioli in the pesto sauce and top with chopped sun-dried tomatoes.

The combination of vibrant pesto and sweet sun-dried tomatoes brings a new depth of flavor to the butternut squash ravioli.

This dish is fresh, fragrant, and packed with Italian-inspired goodness.

Butternut Squash Ravioli with Truffle Oil and Parmesan

For a touch of luxury, this gluten-free butternut squash ravioli is drizzled with aromatic truffle oil and topped with freshly grated Parmesan.

The earthy richness of the truffle oil perfectly complements the sweet squash filling, creating an elegant and decadent dish perfect for special occasions.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup mascarpone cheese (or ricotta)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the truffle oil topping:

• 2 tbsp butter (or dairy-free butter)
• 1/2 tsp white truffle oil
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped chives (for garnish)

Directions:

1. Make the filling: Mash the roasted butternut squash and mix with mascarpone, Parmesan, cinnamon, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, mix the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Finish with truffle oil and Parmesan: Melt butter and lightly coat the ravioli. Drizzle with truffle oil, sprinkle Parmesan cheese, and garnish with chives.
7. Serve: Plate the ravioli and enjoy immediately.

This truffle-infused butternut squash ravioli is rich, flavorful, and indulgent.

The luxurious aroma of truffle oil enhances the creamy filling, while the Parmesan adds a salty contrast.

This dish is a perfect choice for when you want to impress with gourmet flavors.

16. Butternut Squash Ravioli with Spinach and Feta Cheese

This gluten-free butternut squash ravioli is filled with a creamy and savory blend of spinach and feta cheese, offering a balance of sweetness from the squash and a tangy, salty kick from the feta. The earthy spinach adds depth to the dish, making it a wholesome, hearty, and flavorful meal that’s both satisfying and nutritious.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1 cup fresh spinach, sautéed and chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the butter sauce:

• 3 tbsp unsalted butter (or dairy-free butter)
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Directions:

1. Make the filling: Mash the roasted butternut squash and mix with sautéed spinach, feta, ricotta, nutmeg, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the butter sauce: In a pan, melt the butter over medium heat. Add lemon juice, garlic powder, salt, and pepper.
7. Serve: Toss the cooked ravioli in the butter sauce and serve immediately.

This dish beautifully blends the sweet squash filling with the savory spinach and feta, offering a light yet satisfying flavor profile.

The buttery sauce with a hint of lemon enhances the overall experience, making this a perfect, wholesome gluten-free meal.

Butternut Squash Ravioli with Roasted Garlic and Herb Sauce

This gluten-free butternut squash ravioli is complemented by a roasted garlic and herb sauce, bringing an irresistible depth of flavor.

The roasted garlic adds sweetness and a mild smokiness, while the fresh herbs give the dish a fragrant, earthy base.

This elegant yet comforting meal is perfect for those who love rich and savory flavors.

Recipe:

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the roasted garlic and herb sauce:

• 1 head of garlic, roasted
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/2 cup vegetable broth
• 1/4 cup heavy cream (or dairy-free cream)
• Salt and pepper, to taste

Directions:

1. Make the filling: Mash the roasted butternut squash and mix with ricotta, Parmesan, cinnamon, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the roasted garlic and herb sauce: Squeeze the roasted garlic cloves into a pan, add olive oil, and sauté for 1 minute. Stir in fresh thyme, rosemary, vegetable broth, and heavy cream. Simmer until the sauce thickens. Season with salt and pepper.
7. Serve: Toss the ravioli in the garlic and herb sauce and serve immediately.

The roasted garlic and fresh herbs elevate the sweetness of the butternut squash filling, creating a perfectly balanced dish. This recipe offers deep, savory flavors that make every bite a delight.

Butternut Squash Ravioli with Balsamic Glaze and Arugula

This gluten-free butternut squash ravioli is paired with a tangy balsamic glaze and fresh arugula, offering a combination of sweet, savory, and peppery flavors.

The balsamic glaze adds richness, while the peppery arugula complements the sweetness of the squash, making it a flavorful and visually stunning dish.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the balsamic glaze and arugula topping:

• 1/2 cup balsamic vinegar
• 1 tbsp honey (or maple syrup)
• 2 tbsp olive oil
• 2 cups fresh arugula, washed and dried
• Salt and pepper, to taste

Directions:

1. Make the filling: Mash the roasted butternut squash and combine with ricotta, Parmesan, cinnamon, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, mix the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the balsamic glaze: In a pan, heat balsamic vinegar and honey over medium heat. Let it simmer for 5-7 minutes until it thickens. Remove from heat.
7. Serve: Drizzle the balsamic glaze over the cooked ravioli, top with fresh arugula, and serve immediately.

This dish brings together a unique combination of flavors that are both vibrant and satisfying.

The sweet balsamic glaze enhances the butternut squash filling, while the peppery arugula adds freshness.

This is a perfect gluten-free recipe for those who enjoy bold flavors.

Butternut Squash Ravioli with Pomegranate and Toasted Pecans

This gluten-free butternut squash ravioli is paired with a delightful mix of sweet pomegranate seeds and toasted pecans, creating a dish full of contrasting textures and flavors.

The tartness of the pomegranate and the crunchiness of the pecans balance the creamy squash filling, offering a colorful and festive meal perfect for the holiday season or any special occasion.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the topping:

• 1/4 cup pomegranate seeds
• 1/4 cup toasted pecans, roughly chopped
• 2 tbsp honey
• 1 tbsp fresh mint, chopped (optional)

Directions:

1. Make the filling: Mash the roasted butternut squash and mix with ricotta, Parmesan, cinnamon, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Prepare the topping: In a small pan, heat the honey over medium heat until it becomes slightly runny. Stir in the toasted pecans.
7. Serve: Drizzle the honey and pecan mixture over the cooked ravioli. Garnish with pomegranate seeds and fresh mint.

This dish combines rich, nutty, and fruity flavors in a unique way.

The sweetness of the pomegranate and the crunch of the toasted pecans add a refreshing, textured contrast to the creamy butternut squash filling, making it a delightful and elegant gluten-free option.

Butternut Squash Ravioli with Ricotta Sage Sauce

This gluten-free butternut squash ravioli is served with a simple but luxurious ricotta sage sauce that complements the delicate sweetness of the squash.

The creamy ricotta sauce, flavored with fragrant fresh sage, adds a comforting touch to this dish, making it perfect for cooler weather or a cozy dinner with friends and family.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the ricotta sage sauce:

• 1 cup ricotta cheese
• 1/4 cup vegetable broth
• 3 tbsp unsalted butter (or dairy-free butter)
• 8-10 fresh sage leaves
• Salt and pepper, to taste

Directions:

1. Make the filling: Mash the roasted butternut squash and combine with ricotta, Parmesan, cinnamon, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the ricotta sage sauce: In a pan, melt the butter and sauté the sage leaves until crispy. Add the vegetable broth and bring to a simmer. Stir in the ricotta and cook until the sauce is smooth and heated through. Season with salt and pepper.
7. Serve: Toss the cooked ravioli in the ricotta sage sauce and serve warm.

This simple yet indulgent dish balances the creamy ricotta sage sauce with the sweet, velvety butternut squash filling.

The fresh sage adds an aromatic depth, making this a comforting and rich gluten-free meal.

Butternut Squash Ravioli with Coconut Curry Sauce

This gluten-free butternut squash ravioli is paired with a vibrant and aromatic coconut curry sauce, bringing together the sweet and earthy squash filling with the warm, spiced richness of the curry.

The creamy coconut milk adds a luxurious touch, while the curry spices elevate the dish, making it a unique and flavorful fusion of ingredients.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground cumin
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the coconut curry sauce:

• 1 can (14 oz) full-fat coconut milk
• 1 tbsp red curry paste
• 1/2 tbsp turmeric powder
• 1/2 tbsp ground cumin
• 1 tbsp lime juice
• Salt, to taste

Directions:

1. Make the filling: Mash the roasted butternut squash and combine with ricotta, Parmesan, cumin, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, mix the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the coconut curry sauce: In a pan, heat the coconut milk and stir in the red curry paste, turmeric, cumin, and lime juice. Simmer for 5-7 minutes until the sauce is thickened. Season with salt to taste.
7. Serve: Toss the cooked ravioli in the coconut curry sauce and serve immediately.

The creamy coconut curry sauce complements the sweet butternut squash filling with a rich and aromatic flavor profile. This dish is a perfect fusion of sweet, savory, and spicy flavors, offering a unique gluten-free meal for adventurous eaters.

Butternut Squash Ravioli with Brown Butter and Sage

This classic yet elegant gluten-free butternut squash ravioli is complemented by the nutty richness of brown butter and the aromatic freshness of crispy sage leaves.

The simplicity of the ingredients allows the sweetness of the squash to shine through, making this dish a perfect choice for an indulgent but easy-to-make meal.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the brown butter and sage sauce:

• 1/2 cup unsalted butter (or dairy-free butter)
• 8-10 fresh sage leaves
• Salt and pepper, to taste
• 1 tbsp grated Parmesan (optional, for garnish)

Directions:

1. Make the filling: Mash the roasted butternut squash and combine with ricotta, Parmesan, cinnamon, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, combine the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the brown butter and sage sauce: In a pan, melt the butter over medium heat until it starts to brown and become fragrant. Add the fresh sage leaves and cook for another 1-2 minutes until crispy.
7. Serve: Drizzle the brown butter and sage sauce over the ravioli, sprinkle with Parmesan, and serve immediately.

The brown butter adds a luxurious depth of flavor, while the crispy sage brings a fresh, herbal note to this gluten-free butternut squash ravioli.

This simple yet refined dish is ideal for impressing guests or treating yourself to something special.

Butternut Squash Ravioli with Mushrooms and Thyme Cream Sauce

This gluten-free butternut squash ravioli is paired with a rich and creamy mushroom and thyme sauce that enhances the earthiness of the squash.

The sautéed mushrooms bring a savory umami flavor, while the fresh thyme adds a fragrant herbal note.

This dish is a perfect comfort meal that’s both rich and satisfying.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the mushroom thyme cream sauce:

• 2 tbsp olive oil
• 2 cups mushrooms (button or cremini), sliced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream (or dairy-free cream)
• 1/4 cup vegetable broth
• Salt and pepper, to taste

Directions:

1. Make the filling: Mash the roasted butternut squash and mix with ricotta, Parmesan, cinnamon, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, mix the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the mushroom thyme cream sauce: In a pan, heat olive oil over medium heat. Add sliced mushrooms and cook until soft and browned, about 5 minutes. Add minced garlic and thyme, sautéing for another 1-2 minutes. Stir in vegetable broth and cream, simmer for 5 minutes until the sauce thickens. Season with salt and pepper.
7. Serve: Pour the mushroom thyme cream sauce over the cooked ravioli and serve immediately.

The earthy mushrooms and fragrant thyme perfectly complement the sweet butternut squash filling, while the creamy sauce ties everything together in a rich, comforting meal.

This is a perfect gluten-free dinner for a cozy night in or a special occasion.

Butternut Squash Ravioli with Caramelized Onions and Goat Cheese

This gluten-free butternut squash ravioli is paired with sweet caramelized onions and tangy goat cheese, creating a perfect balance of flavors.

The sweetness of the onions contrasts beautifully with the richness of the goat cheese, while the creamy squash filling adds depth. This dish is ideal for those looking for a savory and slightly decadent meal.

For the ravioli filling:

• 2 cups roasted butternut squash (peeled, cubed, and roasted)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste

For the gluten-free pasta dough:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt

For the caramelized onions and goat cheese topping:

• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 cup crumbled goat cheese
• Salt and pepper, to taste

Directions:

1. Make the filling: Mash the roasted butternut squash and mix with ricotta, Parmesan, cinnamon, salt, and pepper. Set aside.
2. Prepare the dough: In a large bowl, mix the gluten-free flour and salt. Add eggs, olive oil, and water, kneading until smooth.
3. Roll out the dough: Roll the dough into thin sheets.
4. Shape the ravioli: Place small spoonfuls of the filling onto the dough. Wet the edges with water, top with another sheet, and press to seal. Cut into squares or circles.
5. Cook the ravioli: Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float.
6. Make the caramelized onions: In a pan, heat olive oil over medium heat. Add the onions and cook, stirring occasionally, until they become soft and golden brown (about 15 minutes). Stir in balsamic vinegar and season with salt and pepper.
7. Serve: Place the caramelized onions over the cooked ravioli and sprinkle with crumbled goat cheese. Serve immediately.

This dish combines the sweetness of caramelized onions with the tangy creaminess of goat cheese, elevating the rich and velvety butternut squash ravioli.

It’s a comforting yet sophisticated gluten-free meal perfect for a cozy dinner or a dinner party.