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Gluten-Free Butternut Squash Ravioli

Gluten-Free Butternut Squash Ravioli

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 2

Is there anything better than ravioli? I'm not convinced there is, and these are vegan and gluten free too! Yes, you read that right. Gluten free pasta can be especially difficult to work with, but these worked like a dream.

Author Justin Seay
by Justin Seay
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 8-10 Raviolis (2 Servings)
Needed Kitchenware: Mixing bowl, dough roller, blender or food processor, (optional) ravioli press or mold, non-stick sauté pan, cooking pot
Ravioli Filling
  • ½ cup butternut squash, diced
  • ¼ cup onions, diced
  • pinch of salt
  • ~3 oz silken tofu
  • 1 tbsp chives, diced
  • ½ tsp lemon juice
  • water to thin
Ravioli Dough
  • 1 cup gluten-free flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup potato starch
  • 2 heaping spoonfuls of pumpkin purée
  • water
To Serve
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tbsp vegan butter
  • handful of shiitake mushrooms, sliced
  • fresh sage leaves
Recipe Directions


  • Let's start by making the filling. Sauté the butternut squash, onions, and salt.
  • After the onions turn clear, put the cooked ingredients in a blender or a food processor. Add the rest of the filling ingredients to the mix and blend together until combined. Add water, if needed, to thin out if too thick. Set aside.
  • Combine all the dough ingredients in a large mixing bowl using a tiny amount of water at a time until a dough ball forms that is no longer very sticky. Transfer this to a large floured surface. Use gluten-free flour to flour the surface. Using your roller pin, roll the dough out thin.
  • Add spoonfuls of the filling onto one side of the dough with space between the filling. How much space you leave inbetween will determine how much filling you can add and how large the raviolis will be.
  • Fold over the other side of the dough on top of the side you just placed the filling onto. Use the ravioli press cutter to cut the ravioli pieces out of the dough. The press will seal the edges of the raviolis.
  • Prepare a large cooking pot with water on the stove to boil. Once it's boiling, add the raviolis in the water gently and let them cook for 2 minutes. When done, strain well and set aside.
  • Reheat your sauté pan and add the 2 tbsp of olive oil to the pan on medium heat. Once heated, add your raviolis and sauté until the surface browns a little. When done, place on your serving plates.
  • To the pan, add the 2 minced garlic cloves, vegan butter, and mushrooms. Allow this mixture to cook until garlic and mushrooms are almost done. Add the sage leaves and mix thoroughly until the garlic and mushrooms are cooked. When done, pour this mixture on top of your raviolis to serve.

Note that the dough calls for potato starch, not potato flour or potato flakes.

If you cannot find fresh sage leaves, you can use some dried, ground sage.

Recipe nutrition

Nutritional Information

Yield: 8-10 Raviolis
Servings: 2
Information per serving:
Energy: 613.2 kcal
Carbohydrate: 85.8 g
Protein: 8.5 g
Fiber: 4.7 g
Sugar: 5.2 g
Fat: 27.4 g
Monounsaturated Fat: 15.6 g
Polyunsatured Fat: 5.2 g
Omega-3: 0.6 g
Omega-6: 2.4 g
Saturated Fat: 5.4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 54.4 mg 13% DV
Folate: 57.8 µg 14% DV
A: 191.3 IU 27% DV
B1: 0.3 mg 27% DV
B2: 0.2 mg 15% DV
B3: 3.8 mg 27% DV
B5: 2.8 mg 55% DV
B6: 0.5 mg 38% DV
B12: 0 mg 0% DV
C: 12.2 mg 16% DV
D: 15.1 IU 3% DV
E: 3.9 mg 26% DV
K: 16.1 µg 18% DV
Calcium: 64.1 mg 6% DV
Copper: 0.7 mg 83% DV
Iron: 3.4 mg 19% DV
Magnesium: 81 mg 25% DV
Manganese: 2 mg 113% DV
Phosphorus: 220.6 mg 32% DV
Potassium: 462.9 mg 10% DV
Selenium: 22.8 µg 42% DV
Sodium: 1073.9 mg 72% DV
Zinc: 2.2 mg 27% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

gluten free vegan raviolis butternut squash served in browned butter and mushrooms

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