Fall flavor in a homemade ravioli shell! Gluten-free raviolis with a seasonal filling, topped with a simple kale pesto and toasted pine nuts.
Squash Ravioli With Kale Pesto and Pine Nuts [Vegan, Gluten-Free]
For the Ravioli Filling:
- 1/2 cup almond flour
- 1 1/2 cup cassava flour
- 1/2 cup, plus 1-2 tablespoons water
- 1 flax egg (1 tablespoon ground flax seeds, plus 3 tablespoons water)
- 1 tablespoon olive oil
- 1/2 acorn squash, roasted
- Salt, pepper, and nutmeg, to taste
For the Kale Pesto
- 2 cups kale, stems removed
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
For the Topping:
- 1/4 cup pine nuts, toasted
- Make pesto by combining all ingredients into a food processor and set aside. Pre-heat oven to 400°F degrees. While it heats up, spread pine nut topping onto a piece of tin-foil and toast for 3-4 minutes. Make sure you watch them closely — once you smell them they should be done. Remove and set aside.
- Cut the squash in half length-wise. You’ll use half or less than half of the center. Roast both halves or only one on a lightly greased cookie sheet, flat side down for 30-40 minutes.
- Once finished roasting, spoon out the center of the squash and season with salt, pepper, and nutmeg to taste. Set aside to cool down so you can handle it later.
- Prep the dough by mixing the first five ingredients, in recipe order, together in a mixer or by hand with a wooden spoon until well combined and a dough has formed.
- Keep a cup of water next to you so you can add more if the dough cracks, you can easily knead the water in. Or on the contrary, more cassava flour if the dough is too wet.
- Line your counter with a piece of parchment paper, lightly dust it with cassava flour, and after kneading the dough, lay it down. Roll it out with another piece of parchment paper on top and a rolling pin until thin and even. Roll it as thin as you can with it still staying intact.
- Using either a ravioli cutter, biscuit/cookie cutter or small lid – cut out the ravioli pieces. Spoon in the seasoned squash, keeping it in the center of the ravioli. Top it off with a 2nd piece of cut dough and press the edges together with your hands (you can also use a fork for extra reinforcement if you’d like, but I didn’t need to). Continue on until you’ve used all the dough you can!
- Bring a large pot with water, salt, and a little touch of olive oil, to boil. The pot should be deep, what you’d normally use for pasta. Add in some of the ravioli (not all, you’ll cool down the water and crowd the pot) – use your judgement! They’ll sink at first, and as they float to the top will be finishing. Each batch should take approximately 3 or so minutes. Taste test one to get a feel for it.
- Separately, add your pesto to a skillet over low-medium heat and as you spoon out the ravioli, place them in the skillet with pesto. Toss around until well coated and serve, topped with toasted pine nuts.