Handmade Gluten-Free Ravioli with a Butternut Squash Filling

• 2- 1/2 Gluten-free All Purpose Flour (preferably With A Brown Rice Flour Base)
• 1/2 teaspoons Fine Sea Salt
• 5 whole Eggs
• 1 whole Egg Yolk
• 2 Tablespoons Olive Oil
• 1/2 whole Medium White Onion, Chopped
• 2 cloves Fresh Garlic
• 1/2 bunches Dinosaur Kale
• 1- 1/2 cup Pureed Butternut Squash (can Be Canned Or Roasted And Then Pureed)
• 1/2 cups Toasted Hazelnuts
• 1/2 cups Gluten-free Breadcrumbs

1. Prepare you pasta dough by measuring out the flour and adding it to a food processor.
2. Add the salt, eggs, and egg yolk and pulse until a thick dough forms.
3. Make sure not to overblend it; the dough can get tough very easily.
4. Transfer the dough to a gluten-free floured surface.
5. Knead with your hands until you have a soft, well combined pasta dough.
6. Cover with plastic wrap and let sit for at least 20 minutes.
7. I made my filling while the dough rested.
8. To make the filling, heat the oil in a medium sauce pan and add onions and garlic.
9. Saute until they are golden brown, about 2-3 minutes.
10. Add in the sliced kale and saute until wilted, another 1-2 minutes.
11. Combine all ingredients in a food processor and blend until smoothnot totally pureed, but smooth.
12. You want some texture.
13. To make the ravioli, either using a pasta machine (which I dont own) or simply a rolling pin, roll your dough out on a flat surface until its very thin, less than 1/8 in thickness if possible.
14. With the large sheet of rolled out dough, cut out your ravioli squares (or circles if thats what you prefer).
15. Take one square and add a dollop of filling, wet the edges with your finger and top with another square of dough.
16. With a fork, pinch the edges together.
17. Repeat with the remaining dough and filling.
18. To cook the ravioli, bring a sauce pan of slightly salted water to boil.
19. Carefully place the ravioli in the boiling water and cook for about 6-10 minutes (until the dough seems cooked through and they are floating at the top of your pan).
20. Cook them in small batches at a time, about 5-6 to a pot.
21. Top the ravioli with a yummy sauce (I used almond milk, a touch of brown rice flour and nutritional yeast for a creamy vegan sauce), fresh herbs and crushed red pepper.
22. Makes 2 dozen ravioli.

flour, salt, eggs, egg, olive oil, white onion, garlic, dinosaur kale, butternut, hazelnuts, breadcrumbs

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/handmade-gluten-free-ravioli-with-a-butternut-squash-filling/ (may not work)