Gluten-Free Ravioli

Why You’ll Love This Recipe

• Completely Gluten-Free – Enjoy ravioli without worrying about gluten, using a carefully crafted dough that mimics traditional pasta.
• Customizable Fillings – Choose from classic cheese, hearty meat, or flavorful vegetable fillings.
• No Special Equipment Needed – A rolling pin and a knife are enough to make these delicious ravioli at home.

Ingredients

For the Pasta Dough:

• 2 ½ cups gluten-free all-purpose flour blend (plus extra for dusting)
• 3 large eggs (room temperature)
• 2 egg yolks (room temperature)
• ½ teaspoon salt
• 1 tablespoon olive oil
• ⅓ cup warm water (plus more as needed)

For the Filling:

• 1 cup ricotta cheese (drained)
• ½ cup grated mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic (grated)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pasta Dough:

   • In a medium bowl, whisk together the eggs, egg yolks, and warm water.
   • In a large bowl, mix the gluten-free flour blend, salt, and olive oil. Make a well in the center and pour in the egg mixture.
   • Stir with a fork until a shaggy dough forms.
   • Transfer to a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Adjust with water or flour as needed.
   • Wrap in plastic wrap and let it rest for 30 minutes.

2. Prepare the Filling:

   • In a bowl, mix the ricotta, mozzarella, Parmesan, egg, garlic, oregano, parsley, black pepper, and salt until well combined.

3. Assemble the Ravioli:

   • Divide the rested dough into four pieces. Roll out one piece at a time into a thin sheet (about 1/16 inch thick).
   • Place teaspoons of filling about 1 inch apart on the sheet.
   • Moisten the edges with water, fold the dough over the filling, and press firmly around each mound to seal.
   • Cut between the ravioli using a knife or cutter and press the edges with a fork to ensure a proper seal.

4. Cook the Ravioli:

   • Bring a large pot of salted water to a boil.
   • Add ravioli in batches. Once they float, cook for an additional 2-3 minutes.
   • Remove with a slotted spoon and serve with your favorite sauce.

Servings and Timing

• Servings: Approximately 4
• Preparation Time: 1 hour (including 30 minutes dough resting)
• Cooking Time: 15-20 minutes

Variations

• Vegan Option: Use a flax egg and dairy-free cheese substitutes.
• Different Fillings: Try spinach and ricotta, roasted pumpkin, or sautéed mushrooms.
• Alternative Sauces: Serve with marinara, Alfredo, pesto, or brown butter and sage.

Storage/Reheating

• Storage: Keep uncooked ravioli in the fridge for up to 2 days.
• Freezing: Freeze uncooked ravioli in a single layer before transferring to a freezer-safe bag (up to 2 months).
• Reheating: Refrigerated cooked ravioli can be warmed gently in sauce over low heat.

FAQs

How do I prevent my gluten-free ravioli from breaking apart?

Ensure the dough is well-kneaded, properly sealed, and avoid overcooking.

Can I use any gluten-free flour blend?

A blend containing xanthan gum or a binding agent works best.

Why is my dough too dry?

Add warm water, a teaspoon at a time, until it becomes pliable.

Can I make ravioli without a pasta machine?

Yes, a rolling pin works fine; just roll the dough evenly thin.

What’s the best way to prevent ravioli from sticking?

Dust them lightly with gluten-free flour and space them out on a tray.

Can I cook ravioli straight from frozen?

Yes, boil them directly from frozen, adding a couple of extra minutes.

How can I make the edges seal better?

Press firmly and use a fork to crimp the edges to avoid leaks.

What gluten-free sauces pair well with this?

Try classic marinara, Alfredo, brown butter and sage, or a simple olive oil drizzle.

Can I use this pasta dough for other shapes?

Yes, it works for fettuccine, lasagna sheets, and even tortellini.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before rolling it out.

Conclusion

Homemade gluten-free ravioli is easier than you think and incredibly satisfying. With a tender yet firm texture and a variety of filling options, this recipe ensures a delicious meal every time. Whether served with a simple sauce or a gourmet topping, these ravioli will become a favorite in your kitchen.

Gluten-Free Ravioli

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This gluten-free ravioli recipe brings homemade Italian comfort food to your table without the gluten. Enjoy tender, fresh pasta filled with creamy ricotta and mozzarella, all made from scratch! Perfect with marinara, pesto, or Alfredo sauce.

• Author: Laura
• Prep Time: 1 hour
• Cook Time: 20min
• Total Time: 1 hour 20 minutes
• Yield: 4servings
• Category: Main Course
• Method: Boiling
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

For the Pasta Dough:

• 2 ½ cups gluten-free all-purpose flour blend (plus extra for dusting)
• 3 large eggs, at room temperature
• 2 egg yolks, at room temperature
• ½ teaspoon salt
• 1 tablespoon olive oil
• ⅓ cup warm water (plus more as needed)

For the Filling:

• 1 cup ricotta cheese, drained
• ½ cup grated mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, grated
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt

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Instructions

1. Prepare the Pasta Dough:

   • Whisk eggs, egg yolks, and warm water in a bowl.
   • In a separate bowl, mix gluten-free flour, salt, and olive oil. Create a well and pour in the egg mixture.
   • Stir with a fork until a shaggy dough forms.
   • Knead on a floured surface for 10-15 minutes until smooth. Adjust with water or flour as needed.
   • Wrap and rest for 30 minutes.

2. Make the Filling:

   • In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, oregano, parsley, pepper, and salt. Set aside.

3. Assemble the Ravioli:

   • Divide dough into four pieces. Roll one piece into a thin sheet (about 1/16 inch thick).
   • Place small teaspoons of filling 1 inch apart.
   • Moisten edges with water, fold the dough, and press around filling to seal.
   • Cut into individual ravioli and press edges with a fork.

4. Cook the Ravioli:

   • Bring salted water to a gentle boil.
   • Cook ravioli in batches; once they float, let them cook for 2-3 more minutes.
   • Remove with a slotted spoon.

5. Serve:

   • Toss with your favorite sauce and enjoy!

Notes

• For extra flavor, add a pinch of nutmeg to the filling.
• If the dough is too dry, add a teaspoon of water at a time.