Gluten-Free Pumpkin & Sage Ravioli
Recipe by Megan Horsley
Pumpkin and sage are a winning combo in this gluten-free ravioli recipe. Pumpkin is a great source of fibre and skin-supportive, eye-supportive and immune-boosting beta carotene.
In a food processor, pulse the flour with the eggs and ⅓ of the salt until a dough starts to form. You may need to use water to help bring the dough together by slowly streaming the water into the food processor while pulsing.
Lightly dust a cutting board with flour and roll out the dough in a rectangular shape about ⅛ inch thick—the thinner the dough, the better the result. Then, using a ruler, measure out 2-inch x 2-inch squares of dough, or use a cookie cutter of equivalent size. You should have about 40 pieces in total and can reuse the cuttings by reforming the dough and re-rolling it to make this quantity. Leave the dough lined up for ease of filling.
Saute the garlic with 1 tablespoon of avocado oil until fragrant. Add the pumpkin, 1 ½ tablespoon of sage, cinnamon, thyme, maple syrup and ⅓ of the salt and saute for a few minutes, or until the sage and thyme are fragrant. Set aside to cool slightly.
Using a teaspoon, scoop out the pumpkin mixture and place one teaspoon on half of the dough pieces. Use a bit of water to wet the outside edge of the dough before placing the other pieces on top to make your ravioli. Use a fork to crimp the edges to ensure no filling leaks during the cooking process.
Bring two cups of water to a boil and add the remaining salt. Gently place the ravioli into the water and cook until they float to the top, about three to five minutes. You will likely need to work in batches.
In a separate large pan, melt the butter and add the ravioli. Remove the ravioli and add the remaining oil and sage to the pan to make crispy sage as a garnish. Plate the ravioli with the crispy sage and enjoy!
Substitutions: No gluten-free flour: use regular all-purpose flour. Not dairy-free: use regular butter.
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