Sage Parsnip and Ricotta Ravioli
Homemade pasta is such a treat! I love to make it and to eat it, and this ravioli recipe is so delicious. Parsnip filled ravioli may sound a bit weird, but trust me; it is amazing! Autumn is here and this is the season from parsnips and sage. This recipe is so yummy and is the perfect way to create a delicious tasty dinner utilising some of the best seasonal ingredients.
- Homemade gluten free pasta
- 230g Parsnips, peeled and diced
- 1 Stem of sage, with the leaves
- Salt and Pepper
- 1tsp Honey
- 1tbsp Oil
- 4-5 Garlic cloves
- 1⁄4tsp nutmeg
- 5tbsp Ricotta
- Milk (amount varies)
- 200g Pancetta chunks
- 6tbsp butter
- Firstly, you should make the pasta filling so that it has time to cool. Preheat your oven to 190°C. Chop some sage leaves. Peel and dice your parsnips into small cubes. Put all of the diced parsnip into a tinfoil lined baking tray along with the oil, honey, garlic cloves, nutmeg, sage stem, salt and pepper. Toss together and roast in the oven for around 15-20 minutes or until tender. Just before they are done roasting toss through the chopped sage leaves.
- Dispose of the sage stem and the skins of the garlic and pour the contents of the tray into a blender along with the ricotta and around 50ml of milk to begin with. Blend while gradually adding milk until you have a smooth, thick yet pipeable mixture. The amount of milk you will need can vary but you will likely need a fair amount. Try a little of the mixture and season to taste. Transfer the mixture to a piping bag and set aside.
- Make the pasta dough following my gluten free pasta recipe. Roll out the pasta dough using a pasta machine until you can begin to see through it slightly. On my pasta machine this thickness (or should I say thinness) is level 3 out of 7, 7 being the thickest. Using a circular cookie cutter, with a diameter of around 8cm in diameter. Cut out circles in your pasta dough saving the scraps and rolling them out again to cut more circles out.
- Fill a ramekin with some water. Pipe a small mound of your parsnip pure onto the centre of one of your pasta circles, brush water around the edge, place another circle of pasta over top and seal by pressing the edges together. Try to make sure there are no air bubbles in the pasta. Repeat this process until you have used up all of your pasta circles.
- Place a pot of salted boiling water on the hob.
- Brown your pancetta chunks off in a large non-stick frying pan. Remove these and add the butter to the pan and heat over medium heat. Chop some sage leaves up and add them to the butter. Carefully drop your ravioli into the boiling water to cook for 3 minutes. while these are cooking add the pancetta back to the frying pan.
- Once the ravioli are done cooking add them to the frying pan along with a splash of pasta water, toss with the buttery sauce and cook for a further minute.
- Serve in a pasta bowl and top with some fresh ricotta.
About This Recipe
If you haven’t made homemade pasta before then what are you doing! Dried pasta will always have a place in my home but it just doesn’t compare to fresh homemade pasta. This homemade gluten free ravioli recipe will knock your socks off. Parsnip ravioli may seem an odd concept, but I promise you will love it.
I love to make use of the vegetables that are in season when I’m cooking because you just know that they will be the best of the best. Sage is in season and who doesn’t love sage! I’m sure that we will be seeing sage in so many recipes this season, especially in combination with squash, pumpkin, and of course browned butter. However, this is an exciting and different way to use sage that we really haven’t seen much of. Parsnips are a totally overlooked vegetable, they have such delicious flavours and I hope to see them being utilised a lot more this autumn.
This recipe makes the most delicious gluten free ravioli that will go down a treat with everyone. I hope that you will make this recipe.
Question: Can I prepare this in advance?
- You can make the ravioli a few hours in advance but if you make them too far in advance the pasta will become soggy because of the filling and then it may break. Another alternative would be to make the filling the say before and then make and fill the pasta the day you intend to cook it.
Question: How can I make this vegan?
- Exchange the ricotta with a vegan cream cheese, omit the pancetta, exchange the butter of a vegan butter, use a vegan milk (I recommend cashew, milk) and use a vegan pasta dough recipe, Bianca Zapatka has a good vegan pasta recipe that can be made gluten free.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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