Homemade Gluten-Free Ravioli
This fresh homemade gluten-free ravioli recipe is easy to make in just a steps! Each bite is tender, filled with flavor, and perfect for your favorite pasta recipes. This simple recipe is make-ahead and freezer-friendly too!
Servings: 5
Calories: 423kcal
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.
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.
- 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.
Notes
Flour 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.
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