Place all ingredients in the bowl of a stand mixer and mix with the paddle attachment for ten minutes. Alternatively, you can mix it together by hand until it’s well combined.

Meanwhile, flour your surface with about 1-2 T. cassava flour or arrowroot or tapioca starch (personally, I chose the latter because it’s cheaper! Wanna save that cassava for my recipes!)

Once the dough has formed a nice ball, turn it out onto your flour surface and roll it out to 1/8-1/16″ thickness.

Using a square-shaped cutter (I happened to have a scalloped-edge cookie cutter like this), cut 24 squares. You will have to ball the scraps back out and roll them out several times until you run out of dough. With this amount of dough, I was able to cut exactly 24 2.5″ squares for some jumbo raviolis.

Once the raviolis are cut, make the filling.

Start a medium-sized pot of water boiling.

Mix the pumpkin puree and cream cheese together by hand in a medium-sized mixing bowl.

Pinch the thyme between your fingers as you drop it into the mixture, grinding it between your fingers to release the essence.

Add the salt and garlic powder and combine well.

Using a pastry brush, brush water on the edges of each square of dough.

Scoop one tablespoon of the pumpkin filling onto 12 of the squares.

Place the empty squares, one by one, on top of the squares topped with filling, pressing the edges together as you go. You can go back and press the edges with a fork to better secure them.

Using a slotted spoon or spatula, place about half the raviolis in your pot of boiling water. Let them cook for about 6-8 minutes, stirring them a few times to be sure they don’t stick.

While the first batch of raviolis are cooking, prepare the herbed brown butter.

Melt the ghee over medium heat in a large skillet.

Add the salt and thyme.

Once the first batch of raviolis are done in the boiling water, using your slotted spoon or spatula, transfer them to the hot ghee.

While the raviolis are cooking in the brown butter ghee, put the second half of the raviolis in the boiling water.

Cook each ravioli for a 2-3 minutes per side, then transfer to a plate for cooling.

Once the second batch is done in the boiling water, cook them the same way in the ghee, then remove from heat.

Drizzle any leftover ghee mixture over the finished raviolis.