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Buckwheat flour pumpkin ravioli with garlic butter

Gluten-free vegan pumpkin ravioli with garlic butter

5 from 5 votes
Gluten-free ravioli are so easy to make. You will need only a handful of ingredients, to create these gluten-free & vegan pumpkin ravioli topped with roasted garlic butter. The flavors of these ravioli are so delightful.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

Pumpkin filling
  • 2 tbsp oil
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 1 cup pumpkin puree
Gluten-free ravioli
  • 1 cup buckwheat flour
  • 1/3 cup rice flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup water
  • 35 oz water *for cooking the ravioli
Garlic butter
  • 1 tbsp vegan butter
  • 1 tbsp coconut oil
  • 1 tbsp minced garlic
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. In a saucepan heat the oil and fry minced garlic with spiced until golden. Then add pumpkin puree and sautee for about 2 minutes. Remove from the heat and set aside.
  2. Next, in a large bowl combine buckwheat flour, rice flour, baking powder, salt, and water. Create a smooth dough.
  3. Roll the dough thinly onto the floured surface. Using a pizza cutter cut squares out of the dough. Place a heaping teaspoon of pumpkin filling in the center. Brush the water around the edge and top with a second layer of dough. Press gently with your fingers to seal.
  4. Add the ravioli to a large pot of boiling salted water. Cook for about 3 minutes, until the pasta is al dente.
  5. Lastly, in a saucepan fry the garlic in the vegan butter, and oil until crispy. When the garlic is golden add spices and remove from the heat.
  6. Serve with garlic butter and fresh herbs. Enjoy.