When you're craving Italian comfort food, these gluten-free ravioli with roasted butternut squash and spinach filling hit the spot. They’re just as cheesy and herby as traditional ravioli—without the dairy—so you can enjoy a second helping guilt-free. Perfect for a cozy weeknight dinner!
Ravioli-making has been a tradition in my Italian family for generations, so it was tough when I had to give up gluten and dairy. But as a true foodie, I couldn’t just let go of one of my favorite dishes—I had to create my own version. That’s how these garlicky butternut squash gluten-free ravioli were born.
They may not be traditional, but I refused to cut corners on their sweet, buttery flavor and tender texture. In fact, I made sure they were just as good—if not better—than what I grew up eating. To be extra sure, I added more spinach, basil, thyme, sage, and a sprinkle of earthy cinnamon. Tossed in your favorite sauce or melted dairy-free butter, you won’t miss “normal” pasta one bit. Enjoy!
This Is the BEST Gluten Free Ravioli
You won't have to sacrifice enjoying these small Italian pasta packets despite your diet.
- Freezer-friendly. Stick a batch in the freezer for last-minute dinners on busy weeknights.
- Easy variations. Use leftover roasted veggies, add mushrooms, or fold in vegan cheese for melty goodness.
- Gluten-free. Anyone with a gluten-intolerance or gluten-free diet can enjoy this classic Italian recipe.
- No dairy. This dreamy butternut ravioli recipe is great for vegans too!
Is It Hard to Make Ravioli?
It's not hard to make ravioli, it only requires a bit of time to prep the dough and attention to detail when assembling. However, these gluten free ravioli are quite easy to make because the food processor practically makes the dough for you so you don't have to knead it. I've also added psyllium husk powder for elasticity, which also makes rolling it out a lot easier.
What You'll Need
The spices and dried, aromatic herbs balance out the butternut's sweetness in this gluten free ravioli recipe. Exact ingredient amounts and step-by-step instructions can be found in the recipe card at the bottom of the post.
- Bob's Red Mill 1-to-1 Gluten-Free Flour – Feel free to use all-purpose gluten-free flour.
- Psyllium husk powder – You can use the same amount of ground flax seeds.
- Eggs – Make sure they're at room temperature.
- Water – Lukewarm water is best. Cold water will stiffen the dough.
- Butternut squash – They must be peeled and seeded.
- Spinach – I prefer baby spinach, but regular spinach works too.
- Nutritional yeast – Veggie stock bouillon/powder adds the same savoriness.
- Garlic powder – Onion powder is a good swap.
- Dried herbs – You need basil, thyme, and sage.
- Cinnamon – This is optional. Feel free to use ground nutmeg instead.
- Salt & pepper – Kosher salt and freshly cracked black pepper are best.
Variations
You can switch up the butternut-spinach filling depending on what's in your fridge! These are some of my favorite ways to add more flavor:
- Use sweet potatoes. Swap the butternut squash for sweet potatoes for a very similar flavor profile that's sweet and nutty.
- Add mushrooms. Stir 1 cup sautéed mushrooms into the filling for a heartier bite with more savoriness.
- Spice it up. Mix 2 teaspoons smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon ground cumin to give your ravioli some smokey goodness.
- Make it spicy. Add 1/4-1/2 teaspoon cayenne pepper, red pepper flakes, or chili oil to the filling for a kick of heat.
- Add crunch. Fold in 1/2-1 cup chopped toasted pecans, walnuts, or cashews to add a crunchy and nutty flavor and texture.
- Make it cheesy. Mix 1/2 cup shredded plant-based parmesan into the filling for savoriness or vegan ricotta for richness.
Helpful Tips
When making homemade gluten free ravioli or even regular ones, the key is to be gentle with the dough whether you're rolling it out or stirring them in the pot. Here are my top tips for the making the perfect ravioli:
- Watch the filling. Only 1/2 teaspoon is recommended per ravioli. Adding more can cause them to burst as they boil.
- Chill them. Popping the assembled ravioli into the fridge for 30 minutes before boiling helps them firm up and reduces the chances of them breaking in the pot.
- Seal well. Make sure the edges of all your ravioli are completely sealed, otherwise the filling will become watery or spill out.
- Stir gently. As the ravioli cook, use a wooden spoon to gently stir them around to ensure even cooking and prevent the ones at the bottom from sticking to the pot.
- Don't skip the resting. You must let the dough rest for at least 20-30 minutes before rolling it out so it relaxes. The flour needs time to properly absorb the egg and water's moisture.
- Use leftovers. Swap the butternut squash for leftover Oven Roasted Root Vegetables to reduce food waste.
How to Store Extras
Try not to overlap them too much when storing or separate the layers with parchment paper to prevent sticking.
- Fridge: Place in an airtight container for up to 5 days. Discard if the ravioli taste sour or bitter.
- Freezer: Arrange the un-cooked ravioli in a baking sheet and freeze for 1 hour or until firm. Transfer to freezer bags in serving-size portions. Freeze for up to 3 months. Boil straight from frozen, only adding 2-3 minutes to the total cooking time.
- To reheat them: Sprinkle with 1/4 teaspoon water and microwave in 15-second increments until warm. You can also use a pan (covered) over medium-high heat for 8-10 minutes, stirring occasionally.
More Gluten Free Recipes
Gluten Free Ravioli
Ingredients
- 2 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour (or all-purpose GF flour)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon psyllium husk powder
- 4 eggs
- 1/4 cup water
- 1 small butternut squash (about 2 cups)
- 1 cup spinach
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- Pinch of cinnamon (optional)
- Salt & pepper to taste
Instructions
- 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.
Nutrition
