Making gluten-free ravioli from scratch is easier than you think! You can use this recipe for any filling. But my version is filled with three types of cheese and is easy to pair with your favorite pasta sauce. It's tender, flavorful, and better than any store-bought ravioli!
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Nothing beats making fresh pasta at home! Just like my gluten-free pasta, it's freezer-friendly and comes in handy whenever I'm craving a simple marinara sauce or even a creamy alfredo. If it's your first time making this recipe, make sure to read all the instructions for the best results!
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📖Why My Recipe Works
- Filling Options- This ravioli recipe goes well with any filling. I used a creamy three-cheese filling, but you can also use meat-based or vegetable-based fillings.
- Pliable Ravioli Dough- My pasta dough is easy to work with and uses minimal ingredients.
🧾Ingredient Notes
Gluten-Free Ravioli Dough:
- Gluten-free Flour Blend- I recommend using my homemade gluten-free flour blend, which only takes 5 minutes to make. You can also use any high-protein flour blend with xanthan gum, just like Cup4Cup multipurpose flour and Pillsbury Gluten-Free Flour. For more info see my details for protein content in GF pasta for more info.
- Eggs- The moisture content and size of the eggs will vary. Depending on the size of the eggs, you may need to add a splash of water or use more flour.
- Olive Oil- Adding oil makes it easier to roll out the dough, and in general, prevents it from sticking to the machine.
- Salt- Do not add salt to the pasta dough, you only use it for cooking Use 1 tablespoon of salt per 4 quarts of water.
Cheese Ravioli Filling:
- Cheese- Ricotta, mozzarella, and parmesan cheese make a rich and creamy filling. You can swap ricotta with cottage cheese, and parmesan with pecorino romano. You can also use vegan cheese to make it dairy-free.
- Fresh Parsley- Substitute with fresh spinach or basil.
- Ground Nutmeg- You can swap with it black pepper for a similar warm taste.
Tools to Make Ravioli
Regular pasta is typically made on the counter, add the eggs are added to a well in the center. When working with gluten-free pasta, you'll need a food processor or a stand mixer with a dough attachment to combine the dough ingredients.
This recipe requires you to have a manual pasta machine or pasta roller to make the ravioli. It can be difficult to get the dough thin enough using a rolling pin.
Use a ravioli press similar to the one I used in the photos or a manual cutter. I don't recommend using a ravioli stamp since it tends to be hard to use and get the filling right. Because of this, the ravioli tends to leak.
⏲️How to Make Gluten-Free Ravioli
Make the Ravioli Filling
Drain the ricotta cheese in a cheesecloth or fine mesh sieve to remove excess moisture and prevent a watery filling.
Then, mix all the ingredients in a bowl, except for the egg, so you can taste and adjust the filling. Once you're satisfied with the taste, add the egg and combine.
Make the Fresh Pasta Dough
Using a food processor with a fitted dough blade, mix until the ravioli dough forms and no longer sticks to the side.
Roll Out the Pasta Dough
Sprinkle the counter with flour. Work the dough with your hands until it comes together, form it into a ball, and divide the dough into 4 to 6 pieces. Roll one piece of the pasta dough at a time.
Roll the pasta dough into a rectangle using your hands or a rolling pin.
Set the pasta machine on the widest setting, then feed the dough 3-4 times or until the dough is smooth. At the end of each roll fold the sheet of pasta in thirds and rotate 90 degrees.
Then set the machine to the next narrower setting and repeat the process twice. Repeat for the next setting. After this, you can repeat just once for each setting until you get your desired thickness.
Assemble the Ravioli
Fill these ravioli using your filling of choice. Avoid overfilling the ravioli, as it can cause it to burst during cooking. Stick to smaller portions, about 1 teaspoon, and press the edges firmly to seal the ravioli. Brush the edges with water, and fold the other half of the dough over. Press the edges to seal it tightly.
Use a pasta cutter or sharp knife to cut out the ravioli and form individual pieces.
Cook the Ravioli
Cook the homemade pasta in a shallow, wide pan. It will be easier to keep it from sticking. Boil salted water and cook the ravioli for 2-3 minutes. You can tell if your ravioli is cooked once they float to the surface. Work in batches if needed.
🥗What to Serve with Ravioli
Serve this homemade ravioli recipe with San Marzano tomato sauce, garlic butter sauce, or pesto sauce. You can also pair it with spicy chicken chipotle, meatballs, or Italian sausage with lemon cream. The sky's the limit!
For the filling, you can swap the cheese filling and experiment with other combinations. I like ricotta with mushroom, spinach, Italian sausage with parmesan, or butternut squash and sage.
Expert Tips
- If the sheet of dough becomes too long, you can cut it in half.
- The water needs to be at a full, rolling boil, or the ravioli will stick to the pan.
- Gluten-free pasta cooks faster than regular pasta, so keep your eye on the ravioli. They should only be cooked for 2-3 minutes or until the ravioli floats to the surface.
- Make sure to read your pasta machine instructions. It should come with a chart that shows the final setting and cutting shape for each type of pasta.
More Gluten-Free Italian Recipes
🌡️How to Freeze Fresh Ravioli
Place uncooked ravioli on a parchment-lined baking sheet and freeze. Then, once frozen, store them in a sealed freezer bag. This helps keep them in shape and prevents them from sticking with each other. You can freeze them for up to 6 months.
When ready to cook, boil frozen ravioli in salted water and cook for 4-5 minutes. No need to thaw.
💬 How do I prevent ravioli filling from leaking out during cooking?
Don't overfill the ravioli. Make sure to gently press out all the air bubbles and seal all edges tightly with water.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Homemade Gluten-Free Ravioli
Ingredients
- 2 cups tomato sauce suggested for serving
Gluten-Free Ravioli Dough
- 10 ounces gluten free flour blend 1:1 blend with xanthan gum (see notes)
- 4 large eggs
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon kosher salt for cooking
Ravioli Filling
- 1 cup whole milk ricotta cheese drained
- ¼ cup shredded mozzarella cheese fresh or block
- ½ cup grated parmesan cheese
- 2 Tablespoons minced fresh parsley
- ⅛ teaspoon ground nutmeg or black pepper
- 1 egg lightly beaten
Instructions
Ravioli Filling
- Mix all the ingredients together, except the egg. Taste for salt and pepper, adjust as desired. Then stir in the egg, mix until smooth.2 cups tomato sauce, 1 cup whole milk ricotta cheese, ¼ cup shredded mozzarella cheese, ½ cup grated parmesan cheese, 1 egg, 2 Tablespoons minced fresh parsley, ⅛ teaspoon ground nutmeg
Make the Pasta Dough
- NOTE: If this is your first time making this recipe please read the entire post and the recipe card before starting to ensure the best result. Add the flour, olive oil, and the slightly beaten eggs to a food processor fitted with the dough blade. Process until the dough comes together and clears the sides of the bowl, about 20 seconds.10 ounces gluten free flour blend, 4 large eggs, 1 Tablespoon extra-virgin olive oil
- Turn the dough out onto a floured surface. Knead the dough by hand for about 1 minute until it comes together. It will not be perfectly smooth but should hold together. cut into 4 to 6 pieces and cover with a damp cloth.
- Roll the dough one piece at a time. Flatten one piece slightly. Set your pasta machine to the widest setting. Feed the piece of dough through the rollers. Fold it into thirds, like a letter, rotate 90 degrees and feed it through the rollers again. Repeat this process 4 to 5 times, dusting with flour if the dough becomes too sticky.
- After kneading with the machine, start to thin the dough. Adjust the machine to the next narrower setting and feed the dough through. Fold in thirds, repeat a second time. Repeat for the third setting. For each further setting run through 1 time until you get to less than 1/16 inch. On my Atlas machine, this is a level 7.
Fill the Ravioli
- Lay the rectangular piece of pasta on parchment paper. Scoop 1 -teaspoon portions of the filling onto one half of the pasta sheet about 1-inch apart. Gently brush (or use your finger) a little water around the filling. Carefully fold the other half of the dough over.
- Use your fingers to press out any air bubbles and seal the dough around each portion of the filling. Using a pasta cutter or sharp knife, cut around each portion of filling to form individual raviolo.
Cook the Ravioli
- Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente. Drain and serve with tomato sauce that has been gently heated.1 Tablespoon kosher salt
Notes
- You will need 1 tablespoon of xanthan gum per 10 ounces of pasta.
- Use a high protein flour blend (see post to figure this out for your blend and how to increase the protein using dry milk powder).
- The highest protein flours available are the Cup4Cup multipurpose (contains dairy) and Pillsbury Gluten-Free Flour (dairy-free).
- 10 ounces of flour is approximately 2 ¼ cups gluten-free flour but may vary depending on what blend you use.
- f your ricotta has any excess liquid, drain it off or make sure it’s thoroughly mixed in so that it doesn’t make the filling too watery.
Equipment
- Food Processor or stand mixer with dough attachment
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