Gluten-free Ravioli

Feast your eyes on Gluten-free Ravioli with four-cheese filling! These delicious homemade ravioli are easy to make, stay intact, and are easily freezable! Make a big batch today and save some for quick and easy dinners later!

Gluten-free ravioli are often one of the harder items to find gluten-free. While they are available here and there, they can be expensive or limited! So when I mastered gluten-free fresh pasta, I knew a batch of ravioli would be in short order!

Making fresh homemade ravioli is a lot easier than you'd think. It all starts with my homemade gluten-free pasta dough, which can be used to make all sorts of pasta! Not just ravioli, but fusilli or lasagna sheets as well. The dough holds up remarkably well, even though it's gluten-free! Once you've made the pasta dough, it's smooth sailing. Just prepare your filling and assemble the ravioli. If you want to be extra special, make this tomato sauce to go with it! Hoo doggy, you're in for a real treat!

Ingredients

The ingredients to make homemade ravioli are quite simple and easy to find! The gluten-free pasta dough only requires 1:1 gluten-free flour, eggs, and salt. The cheese filling is just a blend of:

• Ricotta cheese
• Shredded Italian Cheese Blend
• Parmesan Cheese
• Egg
• Garlic and dried herbs or fresh herbs

While I kept it simple with a basic cheese filling, you could totally branch out if you wanted to! You could add spinach, like I do in this gluten-free lasagna or add some lemon zest and a pinch of nutmeg for an extra something special.

You could also do a meat filling. A mushroom filling. Or Butternut squash filling! The options are endless! The key is to have fun with it! Make it how you like it!

Pro-Tip! Wait to add the egg until the very end. That way you can taste your filling and adjust the seasoning! Once you've got the mixture tasting how you want it, mix in the egg.

Equipment

To make ravioli, I highly recommend a pasta maker. This will allow you to roll the dough very thinly, which is key. I have the attachment that goes on the KitchenAid stand mixer.

I use a ravioli stamp to cut out the ravioli. You could also use a ravioli maker or a ravioli wheel.

Make Gluten-free Ravioli from Scratch

Once you have your pasta dough made, it's time to make the ravioli! First mix up your ricotta cheese mixture. Just mix all those ingredients together. Then:

1. Roll pasta dough into thin sheets. As I said above, it really helps to have a pasta maker for this. If you don't have one, you need to get the dough as thin as possible... less than ⅛ inch! If you are using a pasta maker, your manual should tell you which level to stop at. For mine, this is level 4 or 5.
2. Place dollops of the cheese mixture on the sheet of pasta dough. Keep them about 2 inches apart.
3. Fold the dough over to cover the cheese mixture. (You could also just place a second sheet of pasta on top.
4. Smooth the dough out and try and get as much air out as possible.
5. Use a ravioli stamp to cut out the ravioli. Alternatively, use a sharp knife or ravioli wheel to cut out the shapes.
6. Crimp the edges with a fork, just to be sure they don't come apart when cooking.

Tips

• Fill each ravioli with about 1 tablespoon of filling.
• You can re-roll any leftover dough to make more ravioli and use up all of the pasta dough.
• Discard any ravioli that have holes or tears. They will just come apart in the boiling water.
• Keep any unused dough covered while working to prevent it from drying out.
• Work on a floured surface or parchment paper to keep the ravioli from sticking.

Storage

• Fresh ravioli can be refrigerated for up to 3 days. Store in a single layer. Separate layers with parchment if needed.
• Alternatively, freeze ravioli for several months.
  • Place ravioli on a baking pan in a single layer so that they are not touching.
  • Freeze until solid.
  • Once frozen, place the ravioli in zip-top bags or another airtight container and place them back in the freezer.

Cooking Times

To cook ravioli, bring a large pot of salted water to a boil. Drop ravioli into boiling water one at a time and stir frequently to be sure they don't stick together.

• Fresh ravioli can be cooked until tender, about 8-15 minutes, depending on the thickness of the dough.
• Frozen ravioli does not need to be thawed before cooking. Cook for 15-17 minutes.
• Always test ravioli for doneness by trying them. Cooking times can vary depending on the thickness of the pasta.

There you have it! Yes, making gluten-free ravioli does take some time, but I'm sure you'll be convinced it's worth the effort in the end. They are totally delicious and completely customizable to your tastes! Store some in the freezer for the perfect date night dinner or even a quick and easy lunch!

More gluten-free pasta inspiration!

See below for the gluten-free pasta recipe needed to make these ravioli! Don't skip on that sauce either! It's the perfect complement to these ravioli!