Wednesday, October 30, 2013

Gluten Free Pumpkin Kale Sausage Ravioli

This is a guest post by the fabulous Renee from 'A Parents and Nanny's Guide on Everything Early Childhood.'

Fall is my favorite season. I love the crisp cool air, the changing leaves, and all the fall fruits/veggies. It's a great time to visit the Farmer's Market, the apple orchard, or the pumpkin patch. One of my favorite foods is Ravioli, after all I am Italian. Since Fall has a lot of pumpkins and Kale, I thought, "Why not make a Pumpkin, Kale, and Sausage Ravioli?" You could make this recipe vegetarian and omit the sausage, and you could substitute the Kale for Spinach.

Pumpkin Kale Sausage Ravioli:  

Ingredients for Filling-
  • 1 cup canned pumpkin
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons unsalted butter
  • Bunch of Kale
  • 1 Egg
  • I small container of Ricotta Cheese
  • 1 Cup of mozzarella cheese
  • 1tsp Garlic
  • 1 sweet onion
  • 1 tsp of thyme
  • 1tsp of sage
  • 1 Tsp of Cinnamon
  • Chopped parsley
  • Salt and pepper to taste

Ingredients for Ravioli-
  • 1 cup Better Batter GF flour
  • 1 egg
  • 4 tbsp water (plus extra as needed)
  • extra flour for rolling
  • And wet paper towels to keep moist

Directions for making Gluten Free Wonton Wrappers- Using a mixer, beat the flour and egg together. You'll know it's the right consistency when you pinch it between your thumb and pointer finger and it holds together, kind of like playdough. Be careful about not adding extra water unless absolutely necessary. Better to err on the side of too little, as you can add water as needed.

I can't emphasize enough that you need to LIBERALLY use flour for the forming of your wontons. First, keep your rolling pin heavily floured every time you roll a wonton skin, using the same flour with which you made your dough. (Though I own a wooden rolling pin, I'll bet that the new silicon non-stick rolling pins would be excellent for making these wontons.)

Remove dough from mixing bowl and knead into one large symmetrical shape. Make sure your kneading surface remains constantly well-floured. Divide your shape into four pieces. Set three of them aside, underneath a wet paper towel or tea towel.
NOTE: I use a silicon baking mat as the surface on which I knead and roll my wontons. It is an ideal surface. 

Take one of the dough pieces and roll into a snake. Evenly divide the snake into four pieces. Lay three of the four pieces under the wet paper towel to keep moist. (Under your wet paper towel you should have three of the original larger dough pieces and three of the smaller dough pieces.) Take the remaining dough piece and use your hand to flatten it into as much of a square as you can.

Sprinkle the top of your square with flour. Roll it as thin as you can without breaking the dough. Flour the top of a thin metal spatula, then use it to carefully remove the finished wonton skin to a plate that has a piece of wet paper towel on it. Cover the wonton with another piece of wet paper towel. Continue until you have 16 wonton skins. Set aside.

Directions for Filling-
  1. In a saute pan put some butter, let it melt. Add your onions and garlic. Cook until they are slightly brown. Set aside.
  2. In that same pan, brown the sausage and drain it. Set it aside to cool.
  3. In a stock pot- add butter, spices, chicken broth, and kale. Stir it all together. Then cover the pot and let the Kale wilt. Cook it until it is completely wilted and then drain and set aside to cool.
  4. Get a big bowl- Add cheeses, pumpkin, egg, some more salt and pepper, add your cooled onions, Kale and sausage. Mix it to combine it all together
  5. Now you are ready to stuff your wonton wrappers.
  6. Add a small spoon full of the filling to the wrapper. Then you can use an egg wash or water along all 4 edges- This will help seal it. You can then fold it over to make a triangle and press the edges to make sure it seals. You can also if you want a tradition ravioli layer another on top of the bottom square and use a fork to seal the edges.
  7. Continue this process until you are all done.
  8. Boil in salted water until they float.
  9. For a sauce you can use regular marina sauce, or brown some butter with Garlic, sage, and Parmesan then toss in Ravioli.
  10. Enjoy

I hope you enjoy this recipe, I know I have. I also hope that you will make it at home. It is really not that hard. It is a great way to hide vegetables for picky eaters, and these are packed with a ton of vitamins.

Hi there, my name is Renee! I am a blogger, a wife, and a mom to 2 little dogs. My blog is called "A Parent's and Nanny's Guide to Everything Early Childhood". I have been blogging for a short time, and I blog about all things children. You will find activities, reviews, giveaways, helpful hints, tips, tricks, recipes, and much more. I hope that you will stop by and visit. I can also be found on Twitter at, Pinterest at, and Facebook at I look forward to getting to know you all, and thank you to Renae for letting me be a guest poster.


  1. This looks so good! Unfortunately, I live in the middle of no where so I cannot get any kale but perhaps I could use spinach? Mu husband would go crazy for this recipe since it has pumpkin in it! Thanks!

    Erin K. (
    Erin K. (

    1. Give it a shot and let me know what you think!

  2. Pumpkin in ravioli? I'll think about that one for a while.

  3. I appreciate your blog and your recipes. Thank you.

  4. thank you so much Renae for letting me do this guest post. I just made some more of these last night for dinner. I cooked them a different way. I sprayed a cooking sheet with non stick cooking spray, put down the ravioli, sprayed the ravioli again with the non stick spray. Then I added salt and pepper. I baked in the oven at 375* until golden brown about 5-10 mins. They were delicious.

  5. these sound so good I am so making these next week

  6. I have been looking for food with pumpkin in it and this sound so good I will be making this for our sunday dinner. Thank you for the recipes.

    1. I agree this is a great recipe for pumpkin. Trying it out as well. Thanks!

  7. Sounds like a complicated recipe with a lot of flavor. ~Rachel
    proverbs12.11 (at) gmail (dot) com

  8. looks really good. love the addition of kale

    knickgirl_3 at yahoo dot com

  9. What a neat recipe! Love the combo of pumpkin and kale! And great to know how to make GF wonton wrappers, too!

  10. thanks for sharinf this recipe i love to cool with others recipes to give my family a different taste thanks

  11. I'll have to try this. I'm organic, so will have to sub out a little!

  12. this is interesting with pumpkin..ill try it..thanks

  13. oh yummy, i really like the fact that you make your own wonton wrappers,and the ingredients sounds delicious .. will have to try these :) thanks for share

  14. cheryla lister, cherylann62996@aol.comApril 26, 2014 at 9:01 AM

    While I've never made my own ravioli, I'll bet these are so much better than the canned kind! Love the combination of kale and pumpkin - so nutritious!