Gluten Free Ravioli? Yep and it's easy and delicious. If you've never made your own gluten free ravioli before you are in for a treat. This Italian classic is nothing to be intimidated about with this simple recipe. This gluten free ravioli can also be made dairy free as a bonus.
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.
How to Make Gluten Free Ravioli
Making your own ravioli and pasta is nothing to be intimidated about, and truth be told, it isn't that much different than making the regular kind. If you've made ravioli in your previous life that wasn't gluten free, the only difference here is that sometimes gluten free doughs can be a tad more delicate.
This recipe is designed to eliminate that as much as possible, but it is something to keep in mind if you are used to working with standard doughs.
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.
To make this simple gluten free ravioli recipe, you of course just need a few simple ingredients:
- Your favorite 1 to 1 gluten free flour blend (I like Bob's Red Mill and King Arthur)
- Eggs
- Xanthan gum
- Cold water
Seriously, that's it. All you need to do is combine the ingredients in a bowl. I like to make a well with the flour, and add the eggs and water to the middle, then work with it with my hands.
Your results will be best if you let the dough chill in the fridge for 20 to 30 minutes before rolling it out. This gives you time to make your filling.
Gluten Free Dairy Free Ravioli
The ravioli dough itself has no dairy in it, so the dough is dairy free by design. The filling idea I put with this recipe does have dairy in it.
To make this recipe fully diary free, just us something else!
Dairy Free Ravioli Filling Ideas
Looking for some dairy free ravioli filling ideas? Of course, you can go with dairy free cheeses, but here are some other ideas.
- Butternut squash and sage
- Roasted vegetables
- Wild mushrooms
- Caramelized onions
- Spinach
- Broccoli
- Potato and leek
- Squash and kale
- Beet
- Sweet potato and sage
- Pumpkin
- Cauliflower
- Broccoli rabe
- Braised short ribs
- Chicken and spinach
- Salmon and dill
- Crabmeat
- Lobster
- Shrimp
- Sun-dried tomato and olive
- Pesto
- Tapenade
- Sautéed garlic and greens
- Carrots and ginger
- Butternut squash with cranberries and sage
- Mushroom
- Artichoke hearts, spinach, and roasted red pepper
Tools for making gluten free ravioli
The only thing you need to get started is a good rolling pin, but here are some other interesting things to help you out and are looking to simplify things.
You can also get started with something like a biscuit cutter if you have one, and simply crimp the edges with a fork.
Here are some of my favorites:
- French rolling pin - I love using my french rolling pin and can't imagine using anything else, I got a new one for gluten free doughs only
- Pasta maker - so you don't have to roll the dough out by hand, I need to get a new one for gluten free pasta only
- Ravioli maker - it takes the guess work out of shaping and positioning the filling
- Ravioli Stamps - for that classic square or round look
- Double sided Pastry cutter - for clean or uniformed crimped edges
Gluten free Ravioli
Ingredients
The Ravioli
- 2 cups Bob's Red Mill's 1 to 1 gluten free flour blend
- 3 eggs
- 1 teaspoon Xanthan gum
- 4 to 6 teaspoon cold water
Filling Option
- 1 lb ground turkey Italian sausage
- ½ yellow onion minced
- 3 cloves garlic minced
- 1 tablespoon oil I love using my onion oil
- ½ cup ricotta cheese
- ½ teaspoon salt
- ½ teaspoon pepper
Optional Sauce
- 2 tablespoon onion oil
- ¼ cup parmesean cheese grated
- 6 basil leaves minced
Instructions
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)
The Filling
- 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 teaspoon of filling ½" away from both edges. Repeat 1 inch further down the length of the pasta, making sure to keep ½" 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 teaspoon 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.
Leave a Reply