Gluten-Free Pumpkin Ravioli with Sage Butter Sauce

3.28 from 11 votes

Gluten-Free Pumpkin Ravioli with Sage Butter Sauce

Get ready to channel all the fall flavors with this gluten-free pumpkin ravioli made with homemade pasta dough and stuffed with a cheesy pumpkin filling.

Prep Time45

Cook Time10

Total Time55

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: pumpkin ravioli, ravioli

Servings: ravioli

Calories: 109kcal

Author: Jenny Levine Finke

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.

Notes

This recipe has only been tested with 1 2/3 cups or 246 grams of Bob's Red Mill 1-to-1 Gluten-Free Flour Blend. Other gluten-free flour blends may weigh more or less, so be sure to measure whatever flour you're using by weight. Results may vary.

Remember, gluten-free dough is finicky; without gluten, it can easily fray and crumble. If your dough becomes too dry, add a little water or egg wash to the mixture to bring it back to life. Dry dough will crumble more easily than sticky dough.

I highly recommend using an electric pasta machine when making homemade ravioli. 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.

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