This surprisingly simple homemade gluten-free pumpkin ravioli recipe is incredibly satisfying because it’s made with homemade gluten-free pasta dough. It’s made complete with a cheesy pumpkin filling and a flavorful sage, butter, and garlic sauce on top. This post is sponsored by Bob’s Red Mill and contains affiliate links. Please see my disclosures.
Just because you’re on a gluten-free diet, doesn’t mean you can’t enjoy delicious homemade gluten-free pumpkin ravioli.
I’ll show you how to make restaurant-quality pumpkin ravioli at home without any gluten. It’ll taste better than anything you can get at a restaurant and will cost you a fraction of what it would cost to buy gluten-free ravioli at the grocery store (if you can find it!).
All you need to do is grab some gluten-free flour, eggs, canned pumpkin, cheese, and a few spices to get started on this exciting pumpkin ravioli-making adventure!
Prepare the Gluten-Free Ravioli Dough
You’ll need just three ingredients to make the gluten-free pasta dough, which is used to encase a delicious pumpkin-cheesy filling.
You’ll need:
- 1 2/3 cups (246 grams) of Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend (plus extra for flouring the surface)
- 3 eggs
- 2 Tbsp of pumpkin puree (from a can)
Combine the three ingredients in your standing mixer* fitted with the dough hook. Mix for about two minutes until the dough comes together in a sticky ball, occasionally scraping the sides with a spatula to ensure all the flour becomes incorporated.
(*If you don’t have a standing mixer, you can mix the ingredients by creating a well in the center of the flour. Add the eggs and pumpkin and mix with a fork to incorporate the flour slowly into the wet mixture. Use your hands to knead the dough until everything is well combined. Add flour if the mixture is too sticky to handle.)
Remember, gluten-free pasta doesn’t work the same as pasta made with gluten. Gluten, a sticky protein found in wheat, rye, and barley, helps pasta hold its shape and gives the pasta a soft, chewy texture. Without gluten, pasta crumbles and falls apart, the dough has no stretch or elasticity, and the taste is off-putting.
However, thanks to Bob’s Red Mill’s 1-to-1 Gluten-Free Flour Blend and its unique blend of rice flour, starches, and xanthan gum, the gluten-free community can successfully mimic the taste and texture of wheat (gluten) flour when making pasta at home.
Form the dough into a dough ball and wrap it in plastic wrap while you prepare your pumpkin filling.
Prepare the Pumpkin Filling
To prepare the cheesy pumpkin filling, you’ll need the following ingredients:
- 15 ounces of pumpkin puree minus 2 tablespoons (you’ll use 2 tablespoons of the pumpkin puree to make the pasta dough)
- 1 egg yolk
- 1/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp nutmeg
- Fresh ground pepper, to taste
Combine all the filling ingredients in a medium bowl and set the mixture aside until it’s needed.
Assembling the Gluten-Free Pumpkin Ravioli
Before you assemble the ravioli, I highly recommend investing in an electric pasta machine to help you smooth the dough into even strips. I use and love my pasta machine, and I think every gluten-free home cook should have one. Be sure to use a dedicated gluten-free pasta machine to avoid the risk of gluten cross-contamination.
Alternatively, you can purchase the pasta attachment for a Kitchenaid standing mixer to help you form even pasta strips that look like lasagna noodles.
Still, if you don’t have a pasta machine or the Kitchenaid pasta attachment, you can use a rolling pin to roll out the dough as evenly and thinly as possible. Always work on a well-floured surface or a surface covered with plastic wrap to prevent the dough from sticking to the surface.
Place the dough ball on a clean, floured surface. Cut it into four sections. You’ll be working with one section at a time. Cover the remaining dough with plastic wrap until you’re ready to use it to prevent it from drying out.
Shape one of the quarter pieces of the dough into a ball. Use your rolling pin to roll out the dough into a small rectangle. Cut the rectangle in half and feed each dough half through your pasta machine on Setting I*.
(*Please note that pasta machine settings can vary. The trick is to get the dough as thin as possible without it breaking. Unfortunately, gluten-free dough will break faster than dough made with gluten.)
Using a pizza cutter or butter knife, cut off the fray edges to get two evenly shaped strips of dough. Each sheet will have room for 3-4 portions of ravioli. Add one-tablespoon-sized scoops of the pumpkin ravioli filling onto one of the sheets of dough. The mounds should be evenly spaced out.
Brush an egg wash on the edges of the dough surrounding the pumpkin filling, then gently place the second piece of dough on top of the pumpkin filling.
Gently secure the top dough around the pumpkin filling with your fingers, removing any bubbles around the filling and securing the top dough in place.
Cut the dough into squares with a pizza cutter or butter knife, then use your fork to gently indent around each ravioli. This will secure the dough in place and give the ravioli their signature look.
Set each gluten-free pumpkin ravioli on a piece of parchment paper lightly dusted with flour, and continue to repeat this process until all the dough has been used.
The dough will make about 18-24 pieces of ravioli, depending on their size, when all is said and done.
The pasta scraps can be re-rolled and fed through your pasta machine to make more ravioli. If the dough becomes dry, add a little water or some of the egg wash to the dough and knead it to bring it back to life.
Make the Sage, Butter, and Garlic Sauce
Before you add your ravioli to the hot water to cook, you’ll want to have your sage, butter, and garlic sauce ready. Please note that this sauce is completely optional, and the ravioli will taste great with a drizzle of olive oil and thyme or sage leaves. However, if you want to elevate the ravioli, this sauce is the way to go!
To make the sauce, you’ll need:
- 1/2 cup of unsalted butter, cut into 1 tablespoon pieces
- 1 garlic clove, minced
- 1 handful sage leaves, chopped
Melt the butter in a small pot over medium-high heat. Add the garlic and sage leaves and cook for 30 seconds before removing the mixture from the heat. Set it aside until you’re ready to use it.
Cooking the Pumpkin Ravioli
Bring a medium-sized pot of salted water to a boil, then add 4-5 ravioli to cook at one time, working in batches. Depending on the thickness of your ravioli, you’ll need to cook them for about 1-2 minutes. Use a slotted spatula to remove each ravioli from the boiling water and place them on a plate.
Immediately top the ravioli with the sage, butter, and garlic sauce, and enjoy immediately. They taste best when served right away.
Why We Love This Dish
There is so much to love about this gluten-free pumpkin ravioli.
Who Doesn’t Love Homemade Pasta?!? Anyone on a gluten-free diet can attest that pasta isn’t the same without gluten. However, making homemade gluten-free pasta from scratch is a close second, making this wonderful dish a delightful treat for anyone on the gluten spectrum.
Plenty of Fall Flavors: I love pumpkin season, and this pumpkin filling – made with canned pumpkin and gooey mozzarella and parmesan cheese – is so delicious and cozy.
Give Dinner an Upgrade: If you’re stuck in a rut when it comes to dinnertime, spice things up with this homemade gluten-free pumpkin ravioli recipe. This dish will elevate dinner and make your family smile!
Homemade Pasta is Easier than You Think: You’ll only need three ingredients to make this excellent dough (thank you, Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend), and the pumpkin filling contains simple ingredients I bet you already have at home.
Tips, Tricks and, FAQs
Can I use another gluten-free flour blend? I haven’t tested the recipe with another flour, so I can’t say for sure. This recipe uses 1 2/3 cups or 246 grams of Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. Other flour blends may weigh more or less, so be sure to measure whatever flour you’re using by weight.
My dough keeps breaking. What am I doing wrong? Gluten-free dough is finicky; without gluten, it can easily fray and crumble. A dry dough will crumble more quickly, so add a little more pumpkin or water to help the dough hold together. Use your hands to shape the dough, and cut off fray edges along the way if you’re struggling to get it to work.
Can I make this recipe egg free? I haven’t tried making pasta dough without eggs. Eggs add protein and structure, so it might be challenging to make this recipe without eggs.
How do I make the dough without a pasta machine? I highly recommend using an electric pasta machine. (It will make your life easier, and it’s fun!) However, if you don’t have a pasta machine, you can roll out the dough using a rolling pin. Use a heavily floured surface or roll the dough on plastic wrap to prevent sticking.
What other fillings do you recommend? The sky’s the limit when it comes to filling options. You could omit the pumpkin and use different cheeses, like ricotta and parmesan, along with various seasonings, fresh spices, vegetables, and more. The filling can be anything you dream up. Check out these 33 ravioli-filling ideas (some of the featured ideas may not be gluten-free).
Is this recipe dairy free? This recipe is not dairy free because the pumpkin filling contains cheese. You could use dairy-free cheese shreds instead of real cheese, season the pumpkin with other flavors, and omit the cheese altogether. The pasta dough, as is, is dairy free. And the sauce can be made with dairy-free butter if needed.
Want Ravioli but Don’t Feel Like Cooking?
There are several brands that make gluten-free ravioli that you can buy at the grocery store. Read my article, Gluten-Free Ravioli Options, to find out what brands offer gluten-free ravioli.
Additional Reading
- Gluten-Free Toasted Ravioli (Air Fryer Recipe)
- How to Make Gluten-Free Pasta With Two Ingredients!
- Easy Gluten-Free Egg Noodles Recipe
- Salmon Pesto Pasta Bowls
- Guide to Gluten-Free Lasagne Noodles and a Lasagna Recipe!
Gluten-Free Pumpkin Ravioli with Sage Butter Sauce
Equipment
- Pasta Machine (electric)
- Standing mixer dough hook attachment
Ingredients
For the Pumpkin Filling
- 15 ounces pumpkin puree (minus 2 tablespoons) you’ll use 2 tablespoons of the pumpkin puree in the pasta dough
- 1 egg yolk
- 1/4 tsp nutmeg
- 1/4 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese grated
- 1 tbsp brown sugar
- 1/2 tsp salt
- Fresh ground pepper to taste
For the Pasta Dough
- 1 2/3 cups Bob's Red Mill 1-to-1 Gluten-Free Flour Blend 246 grams
- 3 large eggs
- 2 Tbsp pumpkin puree canned
For the Sage, Butter, and Garlic Sauce
- 1/2 cup unsalted butter cut into 1 tablespoon pieces
- 1 garlic clove minced
- 1/4 cup sage leaves chopped
Misc
- extra flour for flouring the surfaces
- 1 egg for egg wash
Instructions
For the Pumpkin Filling
- Combine all the pumpkin-filling ingredients in a medium bowl and set the mixture aside until you're ready to assemble the ravioli.
For the Pasta Dough
- Combine the flour, eggs, and 2 tbsps of pumpkin in the bowl attached to your standing mixer fitted with the dough hook. Mix on medium speed for about two minutes so the dough comes together in a sticky ball. Occasionally scrape the sides of the bowl with a spatula to ensure all the flour becomes incorporated.(*If you don't have a standing mixer, you can mix the ingredients together by creating a well in the center of the flour. Add the eggs and pumpkin and mix with a fork to incorporate the flour slowly into the wet mixture. Use your hands to knead the dough until everything is well combined. Add extra flour if the mixture is too sticky to handle.)
- Place the dough ball on a clean, floured surface. Cut it into four sections. You'll be working with one section at a time. Cover the remaining dough with plastic wrap to prevent it from drying out until you're ready to use it.
- Shape the quarter piece of dough into a ball. Use your rolling pin to roll out the dough into a small rectangle. Cut the rectangle in half and feed each dough half through your pasta machine on Setting I*.(*Please note that pasta machine settings can vary, so the trick is to get the dough as thin as possible without it breaking. Unfortunately, gluten-free dough will break more quickly than dough made with gluten.)
- Using a pizza cutter or butter knife, cut off the fray edges to get two evenly shaped and sized strips of dough.
- Add about 3-4 one-tablespoon scoops of the pumpkin ravioli filling onto one of the sheets of dough. The mounds should be evenly spaced out.
- Add the egg (for the egg wash) to a small bowl and whisk it with a fork and a little water. Brush the egg wash mixture on the edges of the dough around the pumpkin filling, then gently place the second piece of dough over the top of the dough with the pumpkin filling.
- Gently secure the top dough around the pumpkin filling with your fingers, removing any bubbles around the filling and lightly pressing the top dough into place.
- Cut the dough into squares with a pizza cutter or butter knife, then use your fork to gently indent around each ravioli. This will secure the dough in place and give the ravioli their signature look.
- Set each gluten-free pumpkin ravioli on a piece of parchment paper lightly dusted with flour, and continue to repeat this process until all the dough has been used. The dough will make about 18-24 pieces of ravioli, depending on their size.The pasta scraps can be re-rolled and fed through your pasta machine to make more ravioli. If the dough becomes dry, add a little water or some of the egg wash to the dough and knead it to bring it back to life.
- Bring a pot of salted water to a boil, then add 4-5 ravioli to cook at one time, working in batches. Depending on the thickness of your ravioli, you’ll need to cook them for about 1-2 minutes. Use a slotted spatula to remove each ravioli from the boiling water and place them on a plate.
- Immediately top the ravioli with the prepared sage, butter, and garlic sauce, and enjoy the ravioli immediately for the best results.
For the Sage, Butter, and Garlic Sauce
- Melt the butter in a small pot over medium-high heat. Add the garlic and sage leaves and cook for 30 seconds before removing the mixture from the heat.
Leave a Comment