Butternut Squash Gluten-Free Ravioli Recipe

Hosting a sophisticated dinner party or simply gathering around the table with your loved ones can become a truly enchanting affair with our Butternut Squash Gluten-Free Ravioli Recipe. Picture the scene: soft candlelight flickers across an elegantly set table as the delicate aroma of sage butter sauce wafts through the air. This dish isn’t just a meal—it’s a celebration of warmth, creativity, and togetherness. Combining the velvety sweetness of roasted butternut squash with the nutty crunch of toasted pine nuts, each bite bursts with harmonious flavors. Crafted with a gluten-free twist, it’s an inviting recipe suitable for everyone. It’s a dish worth sharing, a dish worth savoring.

Recipe Summary

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Servings: 4

Skill Level: Intermediate

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pack gluten-free ravioli dough (store-bought or homemade)
• 1 cup ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• 1/2 cup unsalted butter
• 6-8 fresh sage leaves
• 1/4 cup toasted pine nuts
• Extra Parmesan for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Let it cool.
2. In a food processor, blend the roasted butternut squash until smooth. Mix it with ricotta cheese, Parmesan, and fresh thyme, adjusting seasoning to taste.
3. Roll out the gluten-free ravioli dough on a lightly floured surface. Cut into squares or circles as per your preference. Place a spoonful of the butternut squash filling onto each piece, cover with another piece of dough, and seal the edges with a fork.
4. Bring a large pot of salted water to a gentle boil. Cook the ravioli in small batches for 3-4 minutes, or until they float to the top and are tender. Remove with a slotted spoon and set aside.
5. In a large pan, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage is crispy. Remove the sage leaves, and toss the cooked ravioli in the sage butter sauce.
6. Plate the ravioli, drizzle with remaining sage butter sauce, and garnish with crispy sage leaves, toasted pine nuts, and extra Parmesan cheese. Serve immediately.

Helpful Tips

Variations: Try adding a pinch of nutmeg to the butternut squash filling for additional warmth. Substitute pine nuts with walnuts for a different texture and flavor.

Storage: Any leftover ravioli can be frozen before cooking. Lay them in a single layer on a baking sheet to freeze, then transfer to a zip-lock bag. Cook from frozen, adding an extra minute or two to cooking time.

Pairings

This Butternut Squash Gluten-Free Ravioli pairs beautifully with a crisp, chilled glass of white wine. For a complete meal, serve it alongside a fresh arugula salad with lemon vinaigrette and crusty gluten-free garlic bread.

At Zynahz, our mission is to bring joy and creativity into your kitchen, fostering a love for cooking that reconnects family and friends. We encourage you to try this heartwarming recipe and share your delightful results with us. Spread the love by sharing these recipes with your friends and family, and motivate others to explore the culinary wonders that await on Zynahz. Don’t forget to follow us on social media and sign up for our newsletter for more inspiring recipes and cooking tips!