How To Make Gluten-Free Pumpkin Ravioli Recipe
Delicious gluten-free pumpkin ravioli filled with a flavorful mixture of pumpkin and herbs.
Serves:
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup arrowroot flour
- 1/4 tsp xanthan gum
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp dried sage
- 1 egg
- 1 tbsp olive oil
- 1 tbsp water
Instructions
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In a bowl, combine pumpkin puree, almond flour, arrowroot flour, xanthan gum, salt, pepper, nutmeg, and sage.
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Add egg, olive oil, and water. Mix until well combined.
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Form dough into a ball and cover with a damp cloth. Let rest for 10 minutes.
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On a lightly floured surface, roll out the dough to 1/8 inch thickness.
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Using a ravioli cutter or a round cookie cutter, cut out circles.
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Add a teaspoon of pumpkin filling to each circle.
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Moisten the edges of the circle with water and press down to seal.
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Cook the ravioli in boiling salted water for 3-4 minutes or until they float to the surface.
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Serve hot with your choice of sauce.
Nutrition
- Calories : 231kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 47mg
- Sodium : 668mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 8g
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