Post by @eatglutenfreewithme

Because why wouldn’t I want a homemade gluten-free pumpkin ravioli? Pasta Dough: 2 cups + 2 tbsps @bobsredmill 1:1 GF flour, 3 eggs, 1/4 cup mashed pumpkin Optional: Dash of cinnamon + salt 
Tip: Dough too dry? Mist with water. Dough too wet? Add a bit of flour (1 tbsp at a time). Filling: feel free to purchase this already made or try my vegan ricotta recipe below! @kitehillfoods sells one! Vegan Ricotta: 2 cups cashews (soak raw cashews in hot water for 10 mins), ⅔ cup water, 1 tbsp apple cider vinegar, 2 tbsp nutritional yeast, 1 clove garlic, ½ tsp onion powder, sea salt & cracked pepper. Drain soaking cashews, add additional ingredients to a blender, and BLEND! Spoon filling 1–1.5” apart on pasta sheet, brush edges with water, fold pasta dough over filling, press out air, cut squares, crimp with fork. Boil 5 min. Sauce: Brown 4 tbsp dairy free butter with 1/2 minced shallot, add 6–8 sage leaves until crisp. Add your ravioli and enjoy! Full recipe in my bio with step by step instructions! Follow for more GF recipes! #glutenfree #glutenfreerecipes #glutenfreepasta