Gluten Free Ravioli? Yep and it’s easy and delicious.
When cooked al dente they are soft and chewy, giving you the perfect bite. The flavor is subtle and perfect for pairing with any sauce and filling. The dough is hearty enough to withstand freezing (at least once cooked- I haven’t tried freezing the raw dough) which makes it wonderful for meal prep. Take a day, make a double or triple batch and freeze into portions for future use.
It took me a while before I tried to make my own ravioli. I was intimidated by the idea, I thought it was going to be complicated making a gluten free version. But I was wrong and after a few recipe tweaks I fell in love with the process.
If you haven’t made ravioli before worry not, the steps are easy and just take some patience the first few times you make it. You don’t want to rush through and tear the dough (though I have had success fixing tears with this recipe). I find the process relaxing at this point. I make the dough and filling and then start my assembly line.
Currently I’m making them by hand, but I am looking into some equipment that will help speed things along and create a cleaner ravioli (I’ve listed them at the bottom of the post).
This dough recipe is very versatile and forgiving. If you get a tear, even after making the ravioli, take the pastry brush with some water and paint the tear, pressing the two pieces back together, repeat with the damp brush until the tear closes.
Gluten free Ravioli
A classic recreated into gluten free. This pasta recipe makes perfect gluten free ravioli to be stuffed and topped with your favorite filling and sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Main Course
- Cuisine: Italian
- 2 Cups Bob’s Red Mill’s 1 to 1 gluten free flour blend
- 3 Eggs
- 1 tsp Xanthan gum
- 4–6 TBS Cold Water
- 1 Lb Ground Turkey Italian sausage
- 1/2 Yellow onion (Minced)
- 3 Cloves Garlic (Minced)
- 1 TBS oil (I love using my onion oil)
- 1/2 Cup Ricotta cheese
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 TBS Onion oil
- 1/4 Cup Parmesan cheese (Grated)
- 6 Basil leaves (Minced)
The pasta dough
- In a large bowl combine flour, xanthan gum, eggs and 4 TBS water. If dough is to dry to come together add another TBS or two of water until dough comes together. It should be moist but easy to handle. Cover with plastic wrap and chill in the fridge until filling is ready and room temperature (or colder)
- Place 1 TBS oil in a frying pan or cast iron skillet over med-high heat. Once the pan is hot, add the ground turkey sausage and cook until brown, breaking up the meat into small pieces as it cooks.
- When the meat is brown add in the onion and garlic and cook until the onions are soft. Pull this off the stove and allow to cool. (To speed up the cooling process you can spoon the meat mixture onto a baking sheet and place in the freezer for a bit).
- When the meat mixture is cool mix in the ricotta, salt and pepper. Set aside until ready to fill the ravioli
Assembly- by hand
- Remove the dough from the fridge and divide it in half. Place a damp towel over the unused dough.
- Lightly flour your work surface and rolling pin. Place the dough on your work surface and begin to roll out. Only use flour to stop the dough from sticking and try not to over flour the dough or it will become hard to work with.
- You want the dough to be about 1/16th of an inch thick and at least 5 inches wide. If your dough is wider (hopefully closer to 10 inchs) you can cut it in half and have two sheets to work with. Cut off any rough edges so you are working with a rectangle.
- Starting at one corner place 1 tsp of filling 1/2″ away from both edges. Repeat 1 inch further down the length of the pasta, making sure to keep 1/2″ gap from the edge and 1 inch gap between filling mounds.
- Once you have placed all the filling that will fit, take the pastry brush and some water and paint around the edges of the dough, in-circling the filling. Then carefully fold over the dough, meeting the edges and covering the filling. When this is done you can gently press around the filling mound, sealing the filling inside the dough.
- Cut the ravioli between the 1 inch gap between them and using a fork lightly crimp the edges. This step is for decor as well as ensuring the filling is sealed inside properly.
- Repeat with remaining dough and filling.
Bringing it all together
- Bring a pot of water to a soft boil and add 1 tsp of salt to the water. Slip a few ravioli into the water at a time and cook for 3-5 minutes. They should float to the top when done. Drain with a slotted spoon and repeat till all ravioli are cooked.
- Lightly drizzle the ravioli with onion oil, grated Parmesan cheese and minced basil and serve warm.
Some special equipment to help you with this recipe are as follows…Please note that I sometimes use Affiliate links. If you decide to purchase using these links I will earn a small commission which helps keep this blog running, Thank you!
A French rolling pin– I love using my french rolling pin and can’t imagine using anything else.
A pasta maker– so you don’t have to roll the dough out by hand
A Ravioli maker – it takes the guess work out of shaping and positioning the filling
Ravioli Stamps – for that classic square or round look
A Double sided Pastry cutter – for clean or uniformed crimped edges