Handmade Gluten-Free Ravioli with a Butternut Squash Filling

Prepare you pasta dough by measuring out the flour and adding it to a food processor. Add the salt, eggs, and egg yolk and pulse until a thick dough forms. Make sure not to overblend it; the 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. I made my filling while the dough rested.

To make the filling, heat the oil in a medium sauce pan and add onions and garlic. Saute until they are golden brown, about 2-3 minutes. Add in the sliced kale and saute until wilted, another 1-2 minutes.

Combine all ingredients in a food processor and blend until smooth—not totally pureed, but smooth. You want some texture.

To make the ravioli, either using a pasta machine (which I don’t own) or simply a rolling pin, roll your dough out on a flat surface until it’s very thin, less than 1/8″ in thickness if possible.

With the large sheet of rolled out dough, cut out your ravioli squares (or circles if that’s what you prefer). Take one square and add a dollop of filling, wet the edges with your finger and top with another square of dough. With a fork, pinch the edges together. Repeat with the remaining dough and filling.

To cook the ravioli, bring a sauce pan of slightly salted water to boil. Carefully place the ravioli in the boiling water and cook for about 6-10 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.

Top the ravioli with a yummy sauce (I used almond milk, a touch of brown rice flour and nutritional yeast for a creamy vegan sauce), fresh herbs and crushed red pepper.

Makes 2 dozen ravioli.