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November 30, 2018

by Alyssa

Gluten-Free Ravioli with Butternut Squash

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How to make gluten-free ravioli. These amazing and healthy ravioli are stuffed with a mixture of butternut squash and spinach that doesn't use any dairy!

Gluten-Free Butternut Squash Ravioli

Ravioli are a Christmas tradition for my family. Every year, the four of us pack used to into the car and drive the eight hours from Vermont to Delaware (now, we migrate from our own homes) to spend the holidays with my huge Italian family. It's the most fun holiday of the year – with loads of delicious food, bottle after bottle of red wine, and a super loud group of fabulous Italians. Really, it couldn't get any better than this.

Christmas with the Leo family means two things: gluten and dairy. Yes, that's right. The two things that I can no longer enjoy. The first year I spent this holiday with my food sensitivities was hard. So very hard. Our classic Christmas Eve meal was completely out – I couldn't enjoy the alfredo sauce, the antipasti, or the fried smelts. It was pretty much only crackers and wine for me!

Then there is Christmas day to worry about. We have homemade ravioli – cheese and meat. Made with love by my grandmother, aunts, uncles and cousins, these ravioli are hands down the best on earth. They're packed with delectable fillings, smothered in my grandmother's famous gravy, with a side of her even more famous meatballs.

A serious Italian feast, but unfortunately for me, all filled with gluten and dairy.

How to make Gluten-Free Ravioli

What's a gf/df girl to do? After getting home that first year (now about 8 years ago), I decided… why not try my own hand at making my all time favorite meal of the holiday season? So that's just what I chose to do.

Make my very own handmade ravioli, of course!

I was on a mission. I'd never made pasta before, let alone ravioli, and knew it was going to be a labor of love. And boy was I right. Ravioli are tough to make! Much harder (and more frustrating) than I could have ever expected. It made me appreciate the hard work my family puts into our Christmas meal each year.

My first attempt was about 8 years ago, so this year I decided it was high time to revisit the idea of homemade gluten-free ravioli and give them another shot. This go around? They were even better than the last. And I can't even tell you how excited to finally have some ravioli at Christmas this year!

Bob's Red Mill Pasta Dough

Homemade Gluten-Free Pasta Dough

How to Make Gluten-Free Pasta Dough

The most important part of any ravioli is the dough. Homemade gluten-free pasta dough can be a little tricky, so I turned to my the company I trust most when it comes to baking: Bob's Red Mill.

I have used Bob's Red Mill products ever since I went gluten-free 9 years ago – they've saved me countless times and taught me how to bake. For this recipe, I used the Bob's Red Mill 1-to-1 gluten-free flour.

I absolutely adore their products for all of my baking needs, and even though I usually make my own blends, I wanted to keep this recipe as simple as possible. That meant going with their 1-to-1 baking flour which is the perfect blend of gluten-free flours, includes a little xanthan gum (which helps our pasta dough stick together) and has a light, fluffy texture. It literally makes the perfect gluten-free ravioli!

Pasta is surprisingly simple to make. Just a few ingredients, blitzed up in a food processor and you have the dough. We're using just 5 ingredients in this dough and it ends up making a tender, soft dough that has a standard pasta taste –which makes it the perfect vessel for a fun and creative filling!

How to make Butternut Squash Filling

How to make Butternut Squash Ravioli Filling

I wanted to create something festive and delicious of these homemade ravioli so I went a classic: butternut squash.

I love incorporating winter squashes into my recipes this time of year because they're packed with vitamins, they're in season (meaning inexpensive) and they're so tasty. Especially when you roast them which is what we're doing for this recipe.

While the roasting might add a bit onto the cooking time, it's 100% worth it. By roasting the butternut squash first you get a richer, more robust flavor and is carried through the ravioli. I also wanted to pair it with a green, so we're adding in a bit of spinach, then finished it off with some fresh herbs and a bit of Bob's Red Mill nutritional yeast for cheesy flavor. (note: if you're not sensitive to dairy, feel free to use parmesan here!)

Easy Homemade Ravioli

Gluten-Free & Dairy-Free Ravioli

Overall, this recipe really isn't that challenging. The hardest part I'd say is rolling out the dough. I have a few tips for making this process easier:

  1. Let the dough rest. You want to allow your dough to rest for about 10 – 15 minutes before rolling it out – this allows everything to bind together properly.
  2. Use parchment or wax paper. Roll the dough between two sheets of parchment or wax paper. This will reduce the sticking as well as the amount of extra flour you use for dusting.
  3. Use medium pressure. The dough is a bit more fragile than a gluten-based dough, so just use medium pressure while you're rolling it out.
  4. Fill in the cracks. If the dough does crack (which is really shouldn't), you can fill in the cracks by pressing the dough together with our fingers.
  5. Firmly seal. The last thing you'll want to do is really make sure that your seals are firmly shut – to avoid exploding ravioli while cooking. I like to wet the edges with a little water and use a fork to press the seals together.

In the end, you're looking for a dough that is about 1/8″ thick. And make sure that youEven though it takes a little extra for cooking, it helps you ensure the ravioli will hold up while boiling.

Gluten-Free Butternut Squash Ravioli

I'd say they really are the perfect Christmas treat! Make sure you're following along on Instagram to see what my crazy family gets up to over the holidays. They're wild but boy do I love them ❤️

More Healthy Holiday Recipes:

Gluten-Free Ravioli with Butternut Squash Filling

These amazing gluten-free ravioli are stuffed with a mixture of butternut squash and spinach that doesn't use any dairy!
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 servings (4 ravioli each)
Calories 370kcal
Print Pin
Gluten-Free Butternut Squash Ravioli
4.35 from 35 votes



  • Preheat the oven to 400ºF. Cut the butternut squash in half (lengthwise) and remove the seeds. Place in a baking dish with the flesh side up and season with salt and pepper. Bake for 45 - 50 minutes.

To make the pasta dough:

  • Measure out the flour and add it to a food processor. Add the salt, psyllium husk and eggs and pulse until a thick dough forms. Stream in the water and continue to pulse until the dough comes together. Make sure not to over blend it - dough can get tough very easily.
  • Transfer the dough to a gluten-free floured surface. Knead with your hands until you have a soft, well-combined pasta dough. Cover with plastic wrap and let sit for at least 20 minutes.

To make the filling:

  • Once the squash is cooked, scoop it out into the food processor. Add the nutritional yeast and spices and process until almost smooth (you want a little texture left). Pulse in the spinach. Set aside.

To make the ravioli:

  • Using a rolling pin, roll your dough out on a flat surface until it's very thin. Less then 1/8" in thickness if possible. With the large sheet of rolled out the dough, cut out your ravioli using a 2" biscuit cutter (circle) or knife (square). Take one circle and add a 1/2 teaspoon of filling, wet the edges with your finger and top with another circle of dough. With a fork, pinch the edges together. Repeat with the remaining dough and filling.

To cook the ravioli:

  • Bring a saucepan of lightly salted water to boil. Carefully place the ravioli in the boiling water and cook for about 8 - 9 minutes (until the dough seems cooked through and they are floating at the top of your pan). Cook them in small batches at a time, about 5 - 6 to a pot.
  • To serve: top the ravioli with your sauce of choice (it's great with pesto, red sauce or plain old dairy-free butter), fresh herbs and crushed red pepper.



Cooking time can vary depending on the flour and thickness of the dough. Mine ended up taking about 11 minutes to cook through. I recommend cooking one ravioli before you drop them all in to test the cook time. 


Calories: 370kcal | Carbohydrates: 66g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 363mg | Potassium: 467mg | Fiber: 10g | Sugar: 4g | Vitamin A: 8380IU | Vitamin C: 17.2mg | Calcium: 116mg | Iron: 4.5mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. I tried this recipe using a different filling. First time I ever made gluten-free ravioli. The dough was dry so I added some more water and another egg. I found it really tough compared to regular pasta dough, and while rolling out the ravioli it often broke apart. I think what the dough needs is some oil.

  2. I did not have a good experience! I did use Bob’s red Mill‘s purpose gluten free flour. I’m wondering if I should have added xanthan gum. I could not use my pasta roller. Next time I will use the 1:1 baking blend. Any feedback on this?

  3. Are there any other flour blend substitutions to use to make this pasta. I have a rice, wheat, nuts, soy, rye, and casein allergy. 🙁

  4. I’m thinking of making these for thanksgiving. Do you think it’s okay to make and fill the raviolis on Wednesday and then cook them on Thursday?

  5. I made this vegan by using Bob’s Red Mill egg replacer and it turned out great. I ended up needing more water than the recipe states, closer to one cup but I did the same method of trickling the water in until I got the correct consistency. Great recipe!!

  6. Hi there, I’m thinking of making these for thanksgiving. I’m curious if I can make the raviolis ahead of time so I only have to cook them the day of?

  7. I am about to attempt to make this substituting the psyllium husk powder for ground chia seeds, that’s what is currently in the pantry, 😳. We shall see how it turns out! Using my in-laws as guinea pigs. Wish me good luck!

  8. The picture with the raviolis says it’s vegan, but it contains eggs. Maybe you could change it to say “vegetarian”?? Anyway, it looks great but cannot eat it if it has eggs.

    • Also just checked and it says vegetarian 🙂 vegan and vegetarian aren’t the same – our vegetarian recipes might contain eggs or honey just for future reference!

    • It shouldn’t be labeled that way – thank you! We haven’t tested this dough without eggs so right now I can’t offer a great replacement!

  9. Do I really need the phyllium husk to make this? I recently started this whole GF/DF journey and I don’t have this, I don’t even know what it does to the flour or what it is good for ????????‍♀️ Care to enlighten me?

    • It’s to help bind everything together and make the dough more pliable (i.e. more gluten-like). You could try without, but I haven’t personally tested. Sorry!

  10. Wtf? Are you sure about these measurements? Flour,eggs,water,psyllium all added up to what looks like crepe batter, not pasta dough

    • Yes, I’m sure 🙂 Did you use the flour that I mentioned or did you use a different one? And are you sure you measured 2.5 cups? You can watch the video to see the consistency you’re looking for!

  11. When I put all the flour, psyllium husks, salt and eggs together in a food processor, I’m left with a mixture with the texture of course sand, not a thick dough. Am I missing I g something? Thanks!

  12. As someone who is gluten-free and lactose-free (it’s been 2 years in my case) I can somehow relate. I mean, I face oppositions like no man’s business, but thankfully my friends never judged me.

    In any event, I remember making my own pasta from scratch as a child, but now that I’m gluten and lactose free, I actually attempted to make my own gluten-free and lactose-free pasta – without eggs. It worked when I did this by hand, but when I tried to use the pasta machine to make tagliatelle out of it, it flopped big time.
    But I’ll definetely try it out with eggs this time around.

    • I hear ya! It’s super challenging sometime, but also empowering! Let me know if you end up making it egg-free 🙂

  13. I am soooo happy this is using the 1 to 1 blend because that’s the blend I have but I didn’t think I was going to find any recipes with it because it’s primarily a baking blend, and I thought I was going to need to buy one special. I’m planning on using this to make dinner for Valentine’s Day for my boyfriend.

  14. These came out great. I was wondering if you could freeze them? If you can freeze them at what point would I do that? Before cooking or after?

  15. […] Gluten-Free Ravioli with Butternut Squash […]

  16. These look great. I have seen flax used as an egg replacer in vegan pasta (gf too but it was chickpea) and the combo worked for the blogger. I haven’t tried it yet.

    Brown rice should work as should corn as those are the pastas I buy and the only ingredients are flour and water, but they are dried, so I don’t know if that makes a difference in the need for egg

  17. I would reccomend King Arthur’s gluten free all purpose mix over Bob red mills. I have found that Bob’s has a metallic taste. When I use King Arthur’s mix my gluten eating husband will eat it too ( and says it tastes normal)!

    • Thanks for the tip! I think next time I need to make my own blend. I’m just not a big fan of garbanzo bean flour…the taste just throws me off!

  18. I started making gluten free pasta too because my girlfriend was diagnosed with celiac disease. I have been doing the butternut squash ravioli for a while now and was curious if you ever garnish with goat cheese? We have been doing that and it tastes awesome! We also top it with crushed fresh hazelnut. For the sauce try:

    Melting butter down to a brown butter (has a nutty aroma) and add some sage leaves. Comes out great every time! Best of luck on your ravioli adventures!

    Finally, we use Bobs Red Mill all purpose flour and 1 tsp of xantham gum per cup of flour. Comes out nice. Invest in a pasta machine. I rolled it out by hand for over a year and finally got a pasta machine this past Christmas. It will cut your prep time by an hour or so : )

    • Hi Frank –

      Thanks so much for all the information and recipe inspiration. It sounds like you’re a pasta lover like me that has needed to learn to navigate the world of gluten-free eating. The toasted hazelnuts sound delicious and no, I haven’t ever tested with goat cheese although I’m sure it’s totally delicious.

      One question I have for you. Do you ever find that using Bob’s Red Mill AP has too much a bean-like flavor? That’s what I used in this recipe and I am not the biggest fan of bean based flours. I’m thinking of trying a sweet sorghum, quinoa, or brown rice flour (mixed with starch) in my next recipe. Would love to know if you have tried other flour combos!

      Thanks for stopping by 🙂

  19. Hi Dawn! Good luck indeed. I've been interested in trying raviolis egg free as well, but haven't summed up the courage yet. Please let me know how they turn out!

    PS. not sure which kind of flour you're thinking of using, but I would stay away from bean flour. It really was too heavy and gummy. I would go with something lighter – maybe brown rice?

    Keep me posted 🙂

  20. They look amazing. I would love to try these egg and nut free so my daughter could try them as well! Will be interesting to see how they hold together with egg replacer. Wish me luck!


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