"Homemade gluten free ravioli, filled with pumpkin, dairy free ricotta and amaretto cookies. This recipe is a bit time consuming but worth it! Any left over dairy free ricotta can be used throughout the week as a topping on pizza or other pasta dishes. The extra cookies will be devoured for dessert."
Gluten Free Pumpkin Ravioli
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Prep time 1min
Cook time 3mins
Serves or Makes: 50 ravioli
Recipe Card
Pumpkin Filling
ingredients
- 1 Fresh pumpkin
- 3 Garlic cloves
- 3 Sprigs fresh rosemary
- Sea salt
- Extra virgin olive oil
Pumpkin Filling
Method
Step 1
Cut fresh pumpkin into 4 halves and remove seeds. Gently add slits to the pumpkin flesh in order for the seasonings to sink in once it’s cooking.
Step 2
Flatten whole garlic cloves so that they are slightly crushed but still in tact. Rub garlic cloves all over the flesh of the pumpkin. Then sprinkle each slice of pumpkin with sea salt. Add about 4 pieces of fresh rosemary to each pumpkin slice.
Step 3
Place pumpkin pieces on a pan and drizzle in olive oil. Bake at 400F for 1 hour or until cooked.
Step 4
Remove all of the pumpkin flesh and put in a bowl, smashing with a fork to make it more of a purée texture (should be 3 cups).
Step 5
Crush up 6 amaretto cookies and add to pumpkin mixture, add 3 tablespoons of vegan ricotta (or whole milk ricotta) and generous amount of fresh grated nutmeg.
Step 6
Add 1 teaspoon of the pumpkin mix to pasta dough and cut with a pastry cutter or cut with a knife and crimp ravioli closed using a fork.
Vegan Ricotta
ingredients
- 1 1/2 cups Slivered almonds
- 5 tablespoons Hot water
- 2 teaspoons White vinegar
- 3 tablespoons Unsweetened plain df yogurt
- 3/4 teaspoons Salt
Vegan Ricotta
Step 1
This vegan ricotta recipe was created by Brandi from Vegan8 and it is the best dairy free ricotta out there! It melts perfectly in the oven and is an all around great substitute. If you do not have a dairy allergy then feel free to replace this with whole milk ricotta.
Step 2
Recipe link for directions: https://thevegan8.com/vegan-ricotta-cheese/
Amaretto Cookies
ingredients
- 2 cups Almond flour
- 1 1/2 cups Sugar
- 1/2 teaspoons Vanilla
- 1 teaspoon Baking powder
- 3 Egg whites
- 1 tablespoons Amaretto
- 6 Pistachios(optional)
- pinch Sea salt
Amaretto Cookies
Step 1
Mix almond flour, sugar, sea salt and baking powder together
Step 2
Add in eggs, vanilla, amaretto and mix until a sticky dough forms. (I used a kitchen aid but hand held blender or by hand will work). Once batter is formed, fold in chopped pistachios.
Step 3
Grease a non stick pan with df butter and drop dough by rounded teaspoons. Bake at 300F for 15 minutes or until edges are slightly golden. Recipe adapted from: The Great Italian Chefs Kitchen
Gluten Free Pasta
ingredients
- 1 1/2 cups Caputo GF Flour
- 2 Eggs
- 1 Egg yolk
- 6 tablespoons Brown rice flour
- 3 tablespoons Filtered water
- 1/2 teaspoon Sea salt
- grated Nutmeg
Gluten Free Pasta
Step 1
Mix gluten free flour (I use Caputo, personally think it is the best and does not taste grainy), brown rice flour, fresh grated nutmeg (or pinch of bottled nutmeg) and sea salt
Step 2
Create a well in the middle of the flour and add 2 whole eggs and 1 egg yolk. Break the yolk with a fork and slowly start to incorporate the flour and egg together.
Step 3
After egg is incorporated into the flour, add a tablespoon of water and kneed with your hands. Add more water as needed. Continue to kneed the dough until it forms (should take about 5 minutes) if it is too dry add more water, If it is too sticky add some more brown rice flour.
Step 4
Once dough is formed, wrap in dough plastic wrap and let sit for 15 minutes.
Step 5
Sprinkle counter with flour and cut your dough in half. Roll out each piece with a rolling pin and then put through a pasta maker until it is thin. (I use kitchen aid attachment on setting 4) if you do not have either then roll it out with a rollin pin until it is very thin. If the pasta is too think then it will not cook fully through.