Butternut Squash Gluten Free Ravioli with Creamy Garlic Sauce

I absolutely adore Pasta Prima’s Gluten Free Butternut Squash Ravioli, however, now that I realize I am allergic to tapioca I cannot have them. So, to the drawing board I went and the results were nothing but spectacular! Making homemade gluten free ravioli is definitely a weekend project for those who work, but you can also make the filling a couple of days in advance. My husband enjoyed his with my Italian Spaghetti Sauce and I used the creamy garlic sauce (recipe provided below). I hope you enjoy these gluten free ravioli, as well. They are definitely a treat!

Gluten Free Ravioli with Butternut Squash Filling and Creamy Garlic Sauce


Yield: Makes 60 ravioli and sufficient sauce.

Gluten Free Ravioli with Butternut Squash Filling and Creamy Garlic Sauce


    For the Filling:
  • 2 recipes Roasted Butternut Squash
  • 3/8 cup grated parmesan cheese (gluten free, if not using fresh - Kraft)
  • 4 oz. gluten free cream cheese (Philadelphia brand) (or ricotta cheese*)
  • 1 large egg
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • 1 egg, for egg wash
  • For the Creamy Garlic Sauce to serve 1 (or 10):
  • 2 Tablespoons (20 T. or 2 1/2 sticks) unsalted butter
  • 1/4 (2 1/2) teaspoon(s) garlic powder
  • 1/4 (2 1/2) cups heavy whipping cream
  • 1/2 (2 1/2) teaspoon potato starch
  • Pinch (1/2 teaspoon) white pepper
  • Pinch (1/2 teaspoon) fine sea salt
  • For the Pasta:
  • 2 recipes Gluten Free Egg Noddles
  • For the Egg Wash:
  • 1 egg, beaten
  • Fresh basil, chopped, for garnish


    To Make the Filling:
  1. Make the roasted butternut squash according to the instruction in the link above.
  2. Using your food processor, puree all of the filling ingredients together until creamy. Cover and refrigerate the filling until ready to use.
  3. To Make the Ravioli:
  4. Make the homemade egg noodle pasta recipe according to the instructions. After you complete the step of dividing the dough into four sections, set the other three pieces aside. (Note that even though you are doubling the pasta recipe, you will still divide the dough into fourths).
  5. Onto a starch floured surface, roll one piece of dough out to approximately 20 x 12-inches. (The dough is so elastic, a heavy, marble rolling pin comes in handy.) You may need to turn the dough over once. Fold the dough twice and lightly dust all sides with starch,if needed, and set it aside.
  6. Roll the next piece of dough out to approximately 19 x 11-inches.
  7. Scoop 2 teaspoons of filling onto the dough, spacing them approximately 1 to 1 1/2-inches apart (Using a spring-action scooper is very helpful for this step.)
  8. Baste the edges and between the scoops of filling with the beaten egg.
  9. Unfold the previously folded dough; and measure it to ensure both pieces match in size. It shrinks, therefore you rolled it larger than the second piece. You will want them to be exact in size or the top piece may be a little larger. Lay it over the filling and seal the edges.
  10. Using your fingers, firmly press the dough down between the filling. You want to press down hard enough to create the same thinness as the dough covering the filling. If you leave it too thick the ends will be chewy once cooked. Ideally, you could spread the entire filling over the first piece of dough and use a ravioli rolling pin, pressing firmly as you roll. If using a ravioli rolling pin, note that the ravioli on the edges may not be closed firmly. Just pinch the edges closed by hand.
  11. Using a pastry wheel, pizza cutter, or knife, cut them between the columns and rows.
  12. If you pressed down firm enough in the step above, the edges should be nicely sealed. If not, pinch them by hand.
  13. Place the ravioli on a plate, cover them with plastic wrap, and refrigerate until you are ready to cook them.
  14. Repeat the above steps for the other two pieces of dough.
  15. To cook the ravioli, boil a large pot of water with a teaspoon of oil per every 20 ravioli. Add the ravioli to the pot and cook for approximately 15 minutes or until tender.
  16. To make the Sauce:
  17. Add the butter and garlic powder to a saucepan over medium heat. Whisk it until the butter melts. Whisk in the cream. Sprinkle the potato starch on top whisking constantly. If it doesn't thicken right away, increase the temperature to medium-high.
  18. Pour sauce over a bowl of ravioli and sprinkle the top with fresh basil, if desired. Serve with a salad or your favorite vegetable.
  19. To store left-over, uncooked ravioli, freeze them, uncovered, in a single layer. Once frozen, place them in a zipper storage bag and freeze. To reheat, defrost to room temperature and boil as directed.


*The ricotta you purchase in the supermarkets are very runny. It should be drained in cheesecloth in a colander in the refrigerator for 3 days or until it stops draining.

Both the gluten free ravioli and the sauce are on the sweet side. To make them more savory, add 1/4 cup sauteed onion and two cloves of garlic.

Seven ravioli should be sufficient to serve a man, and six for a woman. Of course, appetites vary.

If the sauce thickens too much prior to serving, add a little water to thin it.

12 Replies to “Butternut Squash Gluten Free Ravioli with Creamy Garlic Sauce”

  1. I’m going to attempt this today, but I’m a little confused. Under “ingredients,” it says, “1 gluten free egg noodle recipe.” Then, under “instructions,” step 3 mentions doubling the pasta recipe. Is it supposed to be single or double? Thanks! (Looks delicious!)

    1. Hi Amy,

      Yes. You may freeze them. A matter of fact, I have some in my freezer right now. They are not as good as when they are fresh, but they’re okay. I will update the recipe on how to do so. Just freeze them uncovered in a single layer to prevent them from sticking together. Once frozen, place them in a zipper storage bag and freeze.

      Don’t forget to flatten the edges, as they turn out pretty thick as a double layer. I just squeeze the edges together with my fingers.


  2. Facebook Comment – November 18, 2013,

    “I made this! For my first time ever making pasta I loved it. Made gluten free for mom and regular for us. But both were wonderful. I did learn from it and make thinner sheets next time!”


  3. Carla – these look amazing! I made them the other day – a more pared down, modified since I need to be dairy free for a bit… the roasted butternut squash is delightful on it’s own! I just kept each nuggets of it, my husband commented that he’s never seen me eat so much butternut squash! I adore raviolis and since going GF, it’s been so hard to find any decent ones out there – there isn’t much variety in Maine and what we have is so over-priced its crazy! Thanks for sharing! May I ask how you knew you were allergic to Tapioca? Thanks again!!!

  4. This looks great! Why the parenthes though? Also, I live in a small town. What can I use instead of potato starch? corn starch? xanthum gum? I am new to gluten free. I only have a sensitivity to it; I’m not celiac. I prefer to cook gluten free though. I appreciate your recipes and the work involved to make them *yours* and that you share them with us!

    1. Hi Jeannette,

      I have a lot of parenthesis for some reason on this page. If you are referring to the parenthesis in the ingredients list for the gravy, I have listed one individual serving first, and then (for 10 servings) in parenthesis.

      Cornstarch is the perfect substitute for potato starch.

      Thanks for the compliment. I develop gluten-free recipes for a living, so that I have to be original recipes.

      Thanks again,

    1. Hi Shari,

      I apologize, but I forgot how much I used. I make stuff up as I go along. I suppose I was too busy cooking and forgot to right it down. Meanwhile, I suggest to start with 1/2 teaspoon, work up to 1 teaspoon if needed, and see how it goes. It only takes seconds for it to thicken, so you’ll know soon enough if it needs more.

      Again, I’m sorry!


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