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FODMAP Free Savory Sausage and Pumpkin Ravioli

Pumpkin Ravioli

FODMAP Free Savory Sausage and Pumpkin Ravioli
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Time consuming, but worth the effort! These homemade ravioli can be made with pumpkin, acorn squash or butternut squash. Fill will sautéed tofu and serve with a tomato sauce for a Vegan dish!
  • PASTA:
  • 2½ to 3 cups gluten free all-purpose flour. sifted
  • 2 teaspoons xanthan gum
  • 5 large eggs
  • 1 tablespoon olive oil
  • 2¼ pounds fresh pumpkin, peeled and cut into 1-inch cubes *
  • 4 teaspoons chopped chives
  • 1 pound bulk sausage
  • 2 teaspoons fresh sage, finely chopped
  • ¾ teaspoon fresh thyme, finely chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅔ cup lactose free whole milk
  • 1 small bay leaf
  • 1 egg, lightly beaten
  • SAUCE:
  • 1 cup lactose free whole milk
  • 3 tablespoons dairy free butter
  • 2 teaspoons minced fresh sage
  • Salt and pepper, to taste
  1. PASTA:
  2. Place 2-1/2 cups flour in a large bowl; make a well in the center.
  3. Beat eggs and oil; pour into well.
  4. Stir together until dough forms a ball.
  5. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding more flour if necessary dough from sticking.
  6. Cover and let the dough rest for 30 minutes.
  7. While dough is resting, make the filling.
  9. In a large skillet, over medium high heat, brown the sausage until thoroughly cooked.
  10. Remove the sausage from the pan, saving the oil from the sausage.
  11. Reduce heat to medium and sauté the pumpkin and chives in the sausage grease until the pumpkin is tender.
  12. Drain any excess grease from the pumpkin and place it in a food processor.
  13. Add the sage, thyme, salt and pepper to the food processor and pulse until blended.
  14. Return the seasoned pumpkin to the pan, add the cooked sausage and bay leaf.
  15. Stir in the milk and cook, stirring constantly, over medium heat until mixture comes to a boil.
  16. Reduce heat; simmer, uncovered, for 15-20 minutes or until it thickens. Stirring occasionally.
  17. Discard bay leaf before using the pumpkin/sausage filling.
  19. Divide pasta dough into fourths; roll one portion to 1/16 inch thickness. **
  20. Keep remaining dough covered until ready to use.)
  21. Working quickly, place rounded teaspoonful of filling 1 inch apart over half of pasta sheet. Brush around filling with beaten egg.
  22. Fold sheet over and press down between the teaspoons of filling to seal the edges.
  23. Cut into squares around the sealed filling. If you have it, a pastry wheel works best for this.
  24. Repeat with remaining dough and filling.
  25. Bring a large pot of salted water to a boil.
  26. Gently add the ravioli to the boiling water, return to a boil.
  27. Reduce heat and simmer gently, uncovered for about 2 minutes. The ravioli will float to
  28. the top when they are cooked.
  29. Drain and transfer to a serving dish. Keep warm.
  30. SAUCE:
  31. In a small saucepan, bring milk to a boil; cook, uncovered, until reduced by half.
  32. Gently stir in dairy free butter, sage, salt and pepper.
  33. Drizzle sauce over cooked ravioli.
  34. Garnish with fresh parmesan cheese and/or fresh sage leaves.
* You can substitute acorn or butternut squash for the pumpkin.

**The thinner you roll out the dough, the better ... unless you want very thick pasta on your ravioli!


1 ping

  1. October is all about PUMPKINS! » Living FODMAP Free

    […] Savory Sausage & Pumpkin Ravioli […]

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