Homemade Gluten Free Butternut Squash Ravioli
Updated: Aug 31, 2021
A fluffy, pillow of dough filled with a smooth,creamy, butternut squash. Something the whole family will enjoy.
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Preparing the Squash:
Wash the outside of your butternut squash to get all the dirt off. Dry with a paper towel. Place squash on a cutting board and cut off both ends. Make two slits in the squash with the tip of the knife (this is to let the steam out). Place in the microwave and cook for 10 minutes. It makes it much easier to cut. (see video above)
Pour some olive oil into a bowl. Not too much, only enough to brush some onto the squash. Add salt, garlic powder and cinnamon to the olive oil. Stir well and set aside. (see video)
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Carefully remove squash from microwave. Allow to cool at least 5 minutes. Use a potholder and a large knife to cut the squash in half. Scoop out all the seeds. Brush the oil mixture onto the squash. Place the squash into a baking pan and place a little bit of water on the bottom. Place into a preheated 350 degree oven and cook approximately 45 minutes or until the flesh is very soft. (see video)
Remove squash from oven and allow to cool a few minutes. Spoon the flesh out of the squash into a bowl. I used only half the squash and saved the other half for another meal. It stores well in a glass container. Mash the squash like you would mashed potatoes. If it's a bit dry, add some olive oil. You want it very soft. Once you get the right consistency, set aside. (see video)
Making the Dough:
Measure flour into a bowl and make a small well in the flour. Add water and oil a little at a time and mix well. Once all ingredients are in the bowl and the mixture is more like a dough, work it with your hands. Wrap the dough in plastic wrap and let rest for 30 minutes to an hour. (see video)
Brown Butter And Garlic Sauce
While the dough sits, slice your garlic. Combine butter and olive oil in a pan. Don't turn on the heat just yet. Put up a large pot of cold water, salted well, to boil. (see video)
Sprinkle some flour onto a large piece of parchment paper. (I used Bob's Red Mill to sprinkle) Unwrap your dough and cut in half. Wrap the other half back up. Roll out the dough but not too thin. You don't want it to rip. Once the dough is rolled, cut into strips. Place about 1/2 tablespoon of butternut squash onto the dough and cover with the other dough. I used my ravioli cutter to seal them. Use a lot of flour on the parchment paper as the dough gets sticky. Place the made raviolis onto a well floured plate. (see video for this procedure)
When the water comes to a rolling boil, gently place the ravioli into the water. Stir very gently. Lower to a slower boil as you don't want them to cook violently and break up. When the ravioli float, they are done. It wall take between three and five minutes.
Once the ravioli are in the water, heat your oil and butter. Add garlic. Do not brown garlic. just cook well.
Remove the ravioli one by one and place into the butter sauce. Lower heat. Stir well very gently.
Remove ravioli from pan. Pace onto a plate gently. Add some sauce over the ravioli. Top with Parmesan cheese. Serve and enjoy.
Olive oil (for butternut squash and also for the flour)
1 and 1/2 cups Gluten Free Flour (I used King Arthur Measure for Measure)
1/2 cup Water
1 tablespoon olive oil
Brown Butter And Garlic Sauce
Parmesan cheese (gluten free)