Pumpkin Ravioli in Herbed Brown Butter

Paleo Pasta?! This pumpkin ravioli in herbed brown butter is the stuff dreams are made of! Using grain-free, primal ingredients, it is decadent without any junky ingredients!
30 minutes to 45 minutes
15 minutes to 20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:20 g
Carbohydrates:64 g
Protein:9 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. For the pasta dough: Combine cassva flour, coconut flour, water, eggs, avocado oil, and 1/2 t. salt in the bowl of a stand mixer and mix using the paddle attachment for about 10 minutes. Alternatively, you can mix by hand until well-combined.
  2. Once you have a nice, big ball of dough, flour a large work surface with a few tablespoons of cassava flour, or arrowroot or tapioca starch.
  3. Using a rolling pin, roll dough out to 1/8-1/16" thickness.
  4. Using a cookie cutter (I used a 2.5" square shaped cutter with scalloped edges), cut 24 sqaures out of the dough. You will have to combine scraps and roll them back out several times as you cut the shapes out.
  5. Now, make the filling: combine the pumpkin puree and cream cheese, mixing by hand in a medium-sized bowl.
  6. Add 1/2 tsp. thyme, pinching and grinding it between your fingers to release the flavor.
  7. Add 1/2 tsp. salt and the garlic powder and mix well.
  8. Start a medium-sized pot of water boiling.
  9. Using a pastry brush, brush water over the edgers of the pasta squares.
  10. Scoop tablespoon-sized balls of the pumpkin filling on top of 12 of the pasta squares.
  11. Place the 12 empty pasta sqaures on top of the filled ones, pressing the edges together as you go, sealing the edges. You can press the edges together with a fork to seal them more if need be.
  12. Using a slotted spatula or spoon, put 6 of the raviolis in the boiling water, stirring occasionally. Cook for 6-8 minutes.
  13. Meanwhile, prepared the herbed brown butter.
  14. In a large skillet, heat the brown butter ghee with remainging 1/2 tsp. thyme and a pinch of salt.
  15. When the raviolis are ready to come out of the boiling water, transfer them to the hot brown butter ghee.
  16. Cook on each side for 2-3 minutes, then remove.
  17. Repeat boiling and cooking in ghee with remaining six raviolis.
  18. Drizzle leftover herbed brown butter over finished raviolis.

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