Gluten Free Butternut Squash Ravioli with Dairy Free Filling
Fresh homemade gluten-free ravioli filled with creamy butternut squash and dairy-free cream cheese creates an elegant pasta dish perfect for special dinners or holiday meals. The xanthan gum ensures the gluten-free pasta holds together beautifully, while the sweet butternut squash filling offers rich, comforting flavors. This recipe accommodates gluten-free and dairy-free dietary needs without compromising on taste or texture, making it ideal for serving guests with dietary restrictions.
Ingredients
- 2 ½ cups gluten-free flour, Cup4Cup tested
- 4 large eggs
- ½ teaspoon xanthan gum
- ½ teaspoon coarse salt
- 2 tablespoons olive oil
- 1 tablespoons water, if needed(optional)
- 1 ½ cups butternut squash, cooked and mashed
- ¼ cup dairy free cream cheese, Tofutti Herbs & Chives tested
- 1 large clove garlic
- 1 tablespoon olive oil, for filling
Instructions
- 1
Bring water to a boil in a large stockpot
- 2
Whisk together flour, xanthan gum, and salt in a large bowl
- 3
Add olive oil and eggs to dry ingredients and stir until difficult to mix
- 4
Knead dough with clean hands until well blended, adding water if too dry
- 5
Place dough between parchment paper and roll very thin
- 6
Cut dough into circles with biscuit cutter or squares with pizza cutter
- 7
Place cut pasta onto baking tray and reroll extra dough
- 8
Make filling by combining cooked butternut squash, dairy-free cream cheese, garlic, and olive oil
- 9
Fill ravioli with butternut mixture
Tips
Roll the pasta dough very thin between parchment paper to prevent tearing and ensure even cooking throughout the ravioli.
Test one ravioli first by cooking it briefly to check if the pasta holds together before making the entire batch.
Good to Know
Store uncooked ravioli on floured baking sheet in refrigerator up to 1 day or freeze up to 3 months.
Assemble ravioli up to 1 day ahead and refrigerate on floured baking sheet covered with damp towel.
Serve immediately after cooking with your favorite pasta sauce or simply with butter and herbs.
Common Mistakes
Roll pasta thick to avoid tearing when filled
Seal edges completely to prevent filling from leaking during cooking
Don't overfill ravioli to avoid bursting during cooking
Substitutions
Dairy-Free Swaps
changes to dairy-containing
Gluten-Free Swaps
may affect texture
General Alternatives
FAQ
Can I freeze the uncooked ravioli?
Yes, freeze on a floured baking sheet until solid, then transfer to freezer bags for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes.
What if my dough is too sticky?
Add more gluten-free flour gradually until manageable. The dough should be slightly tacky but not sticking to your hands excessively.
Can I use different squash varieties?
Yes, acorn squash or sugar pumpkin work well. Ensure any substitute is cooked until very tender and mashed smooth before using.