Homemade gluten-free ravioli with a simple four cheese filling. These 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!
Make pasta dough. Refrigerate for 30 minutes or overnight.
Mix together the ingredients for the cheese mixture. Set aside.
Start with ¼ of the dough. (Keep the remaining dough covered so it doesn't dry out.) Roll the dough into thin sheets using a pasta maker. (Roll to the proper thinness as instructed in your owners' manual. For the KitchenAid Pasta attachment that is level 4-5.)
Lay the sheet of pasta on a floured surface or parchment paper. Place 1 tablespoon size dollops of the cheese mixture onto the sheet of pasta about 2 inches apart.
Fold the dough over the cheese to meet with the other edge of the dough. (Or just place a second sheet of dough on top.)
Smooth out the dough, removing as many air bubbles as possible.
Use a ravioli stamp, ravioli wheel, or knife to cut out the ravioli shapes.
Crimp edges with a fork.
Repeat the process with the remaining dough. You can re-roll any leftover scraps of dough to use it all up.
Discard any ravioli with holes or tears. They will just come apart in the cooking process.
Drop the ravioli one by one into a pot of boiling, salted water. Stir often to be sure they don't stick to the bottom or each other.
Cooking times vary depending on thickness but it's usually about 8-15 minutes. Frozen ravioli may take 2 minutes longer.
Fresh ravioli can be refrigerated for up to 3 days.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.