This paleo gluten free pumpkin ravioli has 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 oh so warming to eat on a cold fall day. It not only is the perfect weeknight meal but it will wow all of your guests this holiday season.
What You Need To Make The Best Ever Gluten Free Pumpkin Ravioli
- 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.
For the sauce:
- 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.
How To Make Gluten Free Ravioli
- If you are making the ravioli in advance, I highly suggest waiting to boil the ravioli and make the sauce until beforehand.
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 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. saucepan, whisk until it simmers.
- Once the sauce is hot and brought to a simmer, pour it over the ravioli.
How to Store And Tips For Preparing Gluten Free Ravioli in advance:
- 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.
When Should I make this Paleo Ravioli?
- 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.
How Can I Save Time While Making it?
- 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.
If you love this fall recipes, you will also LOVE:
- Paleo and Whole30 Mashed Potatoes
- Paleo and Whole30 Orange Cranberry Sauce
- Crispy AIP Chicken Tenders
- Paleo and Aip Bacon Brussels Sprouts Pomegranate Dish
Gluten Free Paleo Pumpkin Ravioli w/ Apple Sage Bacon Sauce
Servings 8 servings
346kcal
Cost $10
Print Recipe
Pin Recipe
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
NOTE:
- If you are making the ravioli in advance, I highly suggest waiting to boil the ravioli and make the sauce until beforehand.
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.
- ENJOY! I would be so greatly appreciative if you left a review and star rating in the comments section below, took a picture of your yummy soup and tagged me on instagram @alliannaskitchen or shared the link to this recipe with a friend.
Notes
If you are making the ravioli in advance, I highly suggest waiting to boil the ravioli and make the sauce until beforehand.
Keywords: paleo pasta, paleo ravioli, whole30 pasta, paleo pasta sauce, whole30 pasta sauce, whole30 thanksgiving, paleo thanksgiving, paleo pumpkin, pumpkin ravioli, grain free pasta, gluten free ravioli, gluten free pumpkin ravioli
Nutrition Facts
Gluten Free Paleo Pumpkin Ravioli w/ Apple Sage Bacon Sauce
Amount Per Serving
Calories 346
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 58mg19%
Sodium 4mg0%
Potassium 14mg0%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 97IU2%
Vitamin C 2mg2%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!
