Gluten Free Pumpkin Ravioli

Can you feel the crunch of orange and yellow leaves beneath your feet? Is the air nice and crisp? Have you seen a pair of uggs or two or three? It must be Pumpkin Spice season!

On Sunday, I pulled a can of pumpkin puree out of my pantry that had been patiently waiting to be used for about a year. I initially thought, pumpkin pie. However, I changed my mind because, well, I’ve made dozens of pumpkin pies, and I wanted to try my hand at something different.  I was going to say it was too early for pumpkin pie, but is it ever too early for that?

Then it came to me… Ravioli. Pumpkin ravioli. On top of that, gluten free ravioli because my partner in crime recently discovered she’s a celiac. Sad face.

Here’s what I used:

The Filling

  • 1/2 15 oz. can pumpkin puree
  • 1 clove garlic, minced
  • Olive oil, just enough for the garlic
  • Salt and pepper to taste


  1. Heat olive oil and add garlic, letting it cook until fragrant and lightly golden.
  2. Add pumpkin puree, salt, and pepper. Stir. Let cook for a couple of minutes.
  3. Remove from heat and cool down.

The GF Pasta

Thank you, King Arthur.

  • 1 1/4 cups GF all purpose flour
  • 2 teaspoons xanthan gum
  • 4 large egg yolks
  • 1 large egg
  • 2 to 4 tablespoons water
  • 1 scrambled egg (used to keep dough closed)


  1. Add flour and xanthan gum to bowl.
  2. Add egg yolks and eggs and mix. Only add water if needed.
  3. Knead, knead, knead until smooth.
  4. Let dough rest for 30 minutes at room temperature.
  5. Flour top and bottom of dough and roll out to desired to thickness. For the ravioli, I rolled out the dough into a rectangular-ish shape.
  6. Boil salted water.
  7. Add filling to one side of dough, making sure to leave a good amount of space in between. Using your finger, spread scrambled egg on filling side. Fold over the other half.
  8. Cut ravioli. I pressed a fork on the edges of the ravioli.
  9. Add ravioli to water and cook 3-5 minutes.


The Sauce

  • Olive oil
  • 2-3 cloves garlic, rough chop
  • Butter
  • Fresh sage, thinly sliced
  1. Heat olive oil and add garlic and sage, letting it cook until fragrant and browned.
  2. Add a mug of pasta water to olive oil. When it starts to simmer, add butter.

Place ravioli on plate, add sauce, pepper, parmesan, more sage and you’re good to go.


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