These Gluten Free Ravioli have become a new favorite in my house. The sweet flavors from the pumpkin combined with the warm almond cream and the sage apple bacon “buttery” sauce makes this dish warming to eat on a cold fall day. It not only is the perfect weeknight meal but it will impress all of your guests this holiday season.
I have always loved pasta! Nothing beats the taste of homemade pasta in a delicious sauce. These ravioli take more hands on time but the taste is completely worth it! The consistency is beyond amazing.
If you are really into Fall harvest like I am, this recipe pairs really well with my Homemade Gluten Free Apple Cake and it just screams Fall! I have a variety of delicious fall recipes that are perfect for when the weather starts getting cooler. I suggest starting with: instant pot turkey soup, butternut squash curry, pumpkin slow cooker soup, apple ginger pulled pork, whole30 sloppy joe bowl, and cranberry bbq meatballs.
Jump to:
- Why You Will Love This Recipe
- Ingredients
- Substitutions and Variations
- Step by Step Instructions
- Expert Tips
- Recipe FAQs
- Storage Instructions
- Other Gluten Free Italian Recipes You Will Love
- Are you interested in a list of my go to healthy alternatives?
- Gluten Free Paleo Pumpkin Ravioli w/ Apple Sage Bacon Sauce
Why You Will Love This Recipe
- It is delicious and tastes like fall in a bowl!
- This recipe is a crowd pleaser that even kids will enjoy.
- This dish pairs well with my air fryer bacon brussel sprouts so that you get the sweet and savory flavor profiles.
- This recipe is naturally gluten free, dairy free, grain free, soy free, and whole30.
- No special equipment is needed for this recipe, you will have everything you need in your kitchen!
- This dish can be easily paired with multiple protein options to make it a complete dish.
Ingredients
- Pumpkin puree– you can make your own or just buy it like I did. Sweet potato puree will work too. I like the pumpkin apple bacon sage combo for fall.
- Cassava flour– this is a must! No other substitute will work. Cassava flour is made from yuca root. *Side note, the first time i experimented with paleo ravioli was in college, Back then gluten free flours were not as mainstream. I tried making my own flour out of cassava root and it was an epic fail in addition to a mess. Moral of the story, buy the darn flour. Don’t try to attempt to make your own!
- Sea salt will add a nice bit of a kick to the ravioli.
- The kite hill almond cream is my favorite go to dairy free cream cheese, sometimes I make my own if time permits but other times (more often than not) I like to buy it premade. Most grocery stores carry Kite Hill, even Target does. If you can’t find it, ask. If a store does have it, it is typically in the dairy or dairy free section.
- The ghee acts as the butter. I have been a big ghee fan for awhile. Although I cannot tolerate butter, I can tolerate ghee because the casein and lactose proteins are removed. If you are straight up dairy free, I suggest using a dairy free butter to go with your ravioli, even olive oil will work.
- The bacon is the best part! Be sure to have the bacon precooked before you start. It will save on time. To keep this meal 100% paleo be sure you are buying bacon that is sugar free!
- The chopped up green apple and dried sage add another layer of fall to this dish. Make sure the apple is cut up finely.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can modify this recipe to remove the pumpkin flavoring and have plain gluten free ravioli.
- This dish can also pair well with a variety of sauces to change the flavor profile.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turns out in the comments below!
Step by Step Instructions
Photo 1: Mix the pumpkin with the cassava flour and salt. Use your hands. The dough should be soft and pliable.
Photo 2: Next, with a rolling pin, roll out one handful of dough. If the dough sticks, you can add an additional tablespoon of cassava flour until desired texture is achieved.
Photo 3: Bring a large pot of water with a pinch of sea salt to a boil. Keep it boiling until you are done rolling the ravioli. Next, cut the dough into a rectangle. Add one tablespoon of almond cream cheese to the dough.
Photo 4: Place the other rectangle on top of the one with the almond cream cheese and cut it down the middle.
Photo 5: Once cut down the middle, pull apart both pieces.
Photo 6: Next, with a fork press down on the edges to give it the fancy “trim.” Do not press all the way through or the dough will come apart.
Photo 7: As you finish up the ravioli, add a few to the pot of boiling water. You do not want to overcrowd the pot so only do a few at a time depending on size. Boil for 3 minutes and set aside. Repeat until all the ravioli has been cooked.
Photo 8: For the sauce, place all of the ingredients into a saucepan and whisk until it simmers. Once the sauce is hot and brought to a simmer, pour over the ravioli.
Expert Tips
- Tip # 1: If you are making the ravioli in advance, I highly suggest waiting to boil the ravioli and make the sauce until beforehand.
- Tip # 2: When rolling out the dough, a rolling pin is the easiest but some may prefer to use their hands to press out the dough. It should be about 1/4 inch thick.
- Tip # 3: When filling the ravioli, be sure not to place the filling too close to the edges. The ravioli can be any size but you will want to adjust the amount of almond cream cheese to ensure it doesn’t ooze out the side of the ravioli.
Recipe FAQs
If you do not intend on eating the ravioli right away, I suggest waiting until beforehand to boil it and add & make the sauce until you are ready to serve. This will prevent the ravioli from getting mushy. I always like to store my food in these glass containers.
I love the idea of serving this around the holidays. It is the perfect warm and cozy meal. It is going to be a staple on my thanksgiving table this year.
Prep your dough in advance! The dough lasts in the fridge for 3-4 days. If you want to roll out the ravioli beforehand too, great! Just be sure to wait until you boil it and add the sauce.
You can add water to the dough until it feels more pliable.
If the ravioli are tough after you boil the pasta, I recommend shortening your boil time and also looking at the thickness of your pasta dough. If you roll your pasta dough sheets thinner next time this will also help with the toughness.
You can prevent your filling from leaking out of your gluten free ravioli by ensuring not to overfill your dough and also making sure to not place the filling too close to the edges of the pasta.
Absolutely! Making your own gluten free pasta dough and ravioli is much cheaper than purchasing in the store.
Storage Instructions
- This recipe can be stored in the refrigerator in an air tight container for up to 5 days.
- These ravioli can be stored in freezer safe bags for up to 3 months uncooked.
Other Gluten Free Italian Recipes You Will Love
Are you interested in a list of my go to healthy alternatives?
Download your FREE guide below
Gluten Free Paleo Pumpkin Ravioli w/ Apple Sage Bacon Sauce
Equipment
- cutting board
- mixing bowl
- large soup pot
- knife
- spoon
- Rolling Pin
Ingredients
For the ravioli:
- 2 cups +3 tbsp pumpkin puree I love trader joe's brand because there is no added sugar.
- 2 2/3 cups cassava flour
- 1 container Kite Hill Plain Cream Cheese If you are not dairy free, soft cream cheese will work. Or any other kind of dairy free cream cheese should work. Kite Hill's dairy free cream cheese can be found in most dairy isles of grocery stores.
- 1 tsp sea salt
Instructions
For the ravioli:
- Mix the pumpkin with the cassava flour and salt. Use your hands. The dough should be soft and pliable.
- Now, with a rolling pin roll out one handful of the dough. If the dough sticks, you can add an add additional tbsp of cassava flour until desired texture is achieved. The rolling pin is easiest but some may prefer to use their hands to press out the dough. It should be about 1/4 inch thick.
- Bring a large pot of water to boil with a pinch of sea salt. Keep it boiling until you are done rolling the ravioli.
- Next, cut the dough into a rectangle. Do this with two pieces.
- Add 1 tbsp of almond cream cheese (or other cream cheese if you are not dairy free) to the dough. Be sure it is not too close to the edges. Keep in mind the ravioli can be any size, HOWEVER, you want to make sure you adjust the amount of almond cream so it doesn't ooze out the sides.
- Now, place the other rectangle on top of the one with the almond cream and cut it down the middle.
- Once it is cut pull apart both pieces.
- Next, with a fork press down on the edges to give it the fancy "trim." Do not press all the way through, you want it to be a superficial press, If you press all the way through it the dough will come apart. It is ok if some cracks appear in the dough. That is normal and okay. As long as the cream is not falling out you are good!
- As you finish up the ravioli, add a few to the pot. You do not want to overcrowd the pot so only do a few at a time depending on the size of the ravioli. Boil for 3 minutes. Then set aide,
- Have fun with it, repeat the ravioli prepping process until all of the dough is gone! We liked making all different sizes.
- Once all of the ravioli has been boiled, it is time to make the sauce!
For the sauce:
- Place all of the ingredients in a. sauce pan, whisk until it simmers. Once the sauce it hot and brought to a simmer, pour it over the ravioli.
Lori says
Perfect cozy fall meal!
Allianna Moximchalk says
Thanks for your review!