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Bob's Red Mill Semolina Flour -- 24 oz Resealable Pouch

Bob's Red Mill Semolina Flour
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Bob's Red Mill Semolina Flour -- 24 oz Resealable Pouch

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Bob's Red Mill Semolina Flour Description

  • No 1 Durum Wheat
  • For Superb Pasta
  • Kosher
  • An Employee-Owned Company
  • You Can See Our Quality
  • To Your Good Health® ~ Bob Moore

Semolina is the essential ingredient for authentic homemade pasta. Its exceptionally high gluten content creates superior pasta that keeps its shape during cooking. Also great for baked goods and pudding.


Dear Friends,

Cooking is a labor of love, a way to show your friends and family how much you care. This simple fact was taught to me by my wife, Charlee, whose dedication to wholesome food inspired us to found Bob's Red Mill forty years ago. I hope our line of high-quality products, including this semolina flour, helps you bring something truly special to the table.


To your good health,

Bob Moore

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (45 g)
Servings per Container: About 15
Amount Per Serving% Daily Value
Total Fat1 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate33 g12%
   Dietary Fiber1 g4%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein6 g
Vitamin D0 mcg0%
Calcium13 mg2%
Iron2 mg10%
Potassium115 mg2%
Thiamin0.5 mg40%
Riboflavin0.2 mg15%
Niacin4 mg25%
Folate (119 mcg folic acid)341 mcg DFE90%
Other Ingredients: Enriched durum flour (durum wheat, niacin, iron, thiamin, riboflavin, folic acid). Contains: Wheat.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Fried Butternut Squash Ravioli

Once you’ve tried these fried ravioli, you’ll crave them again and again. They’re crispy, flavorful and delicious dipped in marinara sauce. This recipe walks you through homemade pasta, made in an easy 20-minute process (It’s not hard!). Stuffed with butternut squash purée, dipped in a seasoned breading and fried briefly in good olive oil, they come out so fresh that you’ll never go back to store bought.   Fried Ravioli: Vegan Butternut Squash

Vegan Fried Butternut Squash Ravioli

Pasta dough

  • 1 cup semolina flour
  • 6 Tbsp. water (room temperature)


  • 46 oz. butternut squash (halved, seeds removed)
  • 1/4 tsp. onion powder
  • 1/4 tsp. Himalayan pink salt
  • 1/4 tsp. ground black pepper
  • 1 Tbsp. dark brown sugar
  • 2 oz. plant-based parmesan cheese


  • 3/4 cup all-purpose flour
  • 3/4 cup water
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups panko bread crumbs
  • 1 tsp. dried oregano


  • Olive oil (or vegetable oil, for frying)
  1. Preheat oven to 400 degrees F. Bake squash, skin side down, for 55 minutes or until soft. Remove from oven and let cool completely.
  2. In mixing bowl or work surface, pile semolina into mound and make well in middle. Pour water into well and slowly incorporate semolina into water using fingers in a circular motion. Once rough dough has formed, use hands to knead dough until smooth and elastic, about 10 minutes. Cover with damp kitchen cloth and set aside for 20 minutes.
  3. Into bowl, scoop cooled squash and add remaining filling ingredients; stir until well combined.
  4. In small bowl, mix together flour, water, salt and pepper and set aside. In another small bowl mix together bread crumbs and oregano.
  5. In pot, preheat oil to 375 degrees F. (Note: Use enough oil for ravioli to fully submerge without touching bottom of pot.)
  6. Slice pasta dough into 4 equal pieces. Lightly flour each side and use pasta machine or rolling pin to make about 15-inches long and 1/8-inch thick. Scoop about 2 Tbsp. filling about 2 finger-widths apart in a line onto pasta sheet. Roll out another piece of pasta dough to same length, width and thickness and place over top of first sheet. Repeat until all dough used and there are about 22 raviolis.
  7. Using fingers, press out all air around pillows of filling. Use knife to slice ravioli into squares.
  8. Put ravioli, one by one, into flour/water mixture, allowing excess to drip off. Place each ravioli into bread crumb mixture to coat.
  9. Fry for 2 minutes or until golden-brown. Serve with warm marinara sauce.


  1. If bread crumbs are too large, pulse in food processor or blender for finer texture.

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