Gluten-Free Pumpkin Ravioli Ricotta

Gluten-Free Pumpkin Ravioli Ricotta

Gluten-Free Pumpkin Ravioli Ricotta in honor of National Pasta Month, we are sharing a ravioli recipe inspired by Veronica’s recent trip to Italy. Veronica applied the recipe she learned during an Italian cooking class and updated it with a healthy twist by replacing regular flour with gluten-free flour and left out the eggs. Once created, the pasta can be rolled and cut into any shape you desire.


Rosemary “Ricotta”
1-cup macadamia nuts- soaked for an hour
½ lemon juiced
1 tsp. organic sea salt
1 tbsp. fresh chopped rosemary
2 tbsp. Chef V’s organic pumpkin puree
1 tbsp. cold pressed olive oil

Pumpkin Sauce
1 tbsp. organic cold pressed olive oil
1 white onion died
1-cup shredded organic carrot
2 garlic clove, minced
1 tbsp. organic rosemary, chopped
¼ cup organic parsley, chopped
½ cup organic basil, slivered
2 cups pure organic pumpkin puree (Chef V recipe HERE)
1 cup filtered water
¼ cup organic unsweetened almond milk
1 tsp. organic sea salt
½ tsp. black pepper

2 cups gluten-free all-purpose flour (we like Bob’s Red Mill)
1 tbsp. cold pressed olive oil
1 tsp. salt
1 or 1 ½ cups water (may add more if pasta is dry)
Basil, for garnish
Ravioli cutter


  1. Blend “ricotta” ingredients together in a Vitamix or food processor, slowly pouring the oil while blending. Blend until smooth like a ricotta texture. Scrape mixture out with a spoon into a bowl. Refrigerate while making the sauce.
  2. For sauce, heat oil in a medium saucepan over medium-high heat. Add onion and saute for 2 minutes. Add carrot and saute an additional 2 minutes. Add garlic, pumpkin pie spice, rosemary, basil and parsley. Add pumpkin puree, water, almond milk, salt and pepper. Bring to a simmer for 10 minutes.
  3. To make the raviolis, roll out the pasta quite thin. Place small portions of ricotta filling onto the pasta and using a little bit of water, “brush” a square shape around the borders of ravioli, fold & close the pasta (the water helps seal the ravioli). Make sure to seal around the filing of ravioli. Press to leave no air inside.
  4. Now that the ravioli are ready, boil water and cook the pasta 3 minutes. Serve with the freshly cooked pumpkin sauce and garnish with fresh basil.

For another great pumpkin pasta recipe, try our Pumpkin Rosemary Ricotta Lasagna and for more recipes from our Italian Recipe Makeover series click HEREEnjoy!



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By |2016-10-24T12:14:08+00:00October 6th, 2015|Easy Recipes|0 Comments

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