Gluten Free Roasted Butternut Squash Ravioli

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This recipe for ravioli is gluten free and absolutely delicious. It will serve two people as a light lunch.

Ingredients

Filling
  • half a medium sized butternut squash, peeled, seeded and chopped into 2cm cubes
  • 1 shallot finely chopped
  • 1 clove of garlic finely chopped
  • 1 heaped tbsp ricotta cheese
  • ½ tsp dried oregano
  • a good seasoning of white pepper
  • a pinch of Maldon salt
  • 2 sage leaves, finely snipped
  • olive oil for sauteing and roasting
Pasta

Method

Filling
  1. Heat oven to 200ºC/190ºC Fan. [caption id="attachment_744" align="alignright" width="150"]Ravioli filling Ravioli filling[/caption]
  2. Lightly coat the butternut squash and roast in the oven for 30-40 minutes until it is tender and nicely roasted.
  3. Meanwhile, saute the chopped shallot in  a little oil, until tender. Put aside until the squash is ready.
  4. When the squash is ready, let it cool and put it in  a food processor with all the other ingredients.
  5. Whiz all the ingredients together - I like to leave a little texture in it. Alternatively you can use a potato masher to mash together the filling.
Pasta
  1. Wash and dry the food processor and add the flour, salt, and Xanthan gum and give it a quick whiz to mix them all together.
  2. Lightly beat the eggs and add them and the oil to the mix. Whiz until a  dough forms, it should come away from the sides of the processor, and be slightly tacky to touch. The texture should be satin like and smooth. If it is a bit dry add a little more oil. I like to finish off the dough by hand on a clean floured surface. If it is too tacky add a little more flour.
  3. Put it a bowl covered in cling film and rest in the fridge for 30 minutes.
  4. Now make the ravioli. I find it easier to roll out the pasta by hand on a floured surface, until it is about 1 mm thick, but use a pasta machine if you prefer. [caption id="attachment_748" align="alignright" width="150"]Prepared ravioli Prepared ravioli[/caption]
  5. Cut out circles of the pasta, using a pastry or ravioli cutter - 7cms is a good size.
  6. Place a teaspoon of the filling in the centre of each circle, and use a pastry brush and a little  water to wet the edges of each circle.
  7. Fold over into a semi-circle and gently squeeze the ravioli edges together.
  8. Lightly dust a plate with flour and put the ravioli on the plate covered by a cloth until needed.
  9. You should get about 2o ravioli from the recipe.
Cook the pasta
  1. Cook the pasta as you would do normally in a large pan of boiling water.
  2. This pasta takes longer than you would think for fresh pasta - around 10 minutes - test one first so that you can get 'done-ness' that you like.
  3. Serve  with some melted butter and sage and chives or with a little tomato sauce.

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