This gluten-free ravioli recipe made with homemade fresh pasta is sure to satisfy your pasta cravings! Easy to make and freezer friendly! Filled with cheese or your desired fillings!
300g(2 ¼ cups) Gluten-free 1:1 Flour Blend Cup4Cup Multipurpose, Caputo Fioreglut, or King Arthur Measure for Measure recommended.
½teaspoontable salt
2largewhole eggs
3largeegg yolks
Plus enough water to equal 185 grams or ¾ cup total liquid with the eggs included.
Cheese Filling
15ouncesRicotta cheese
1cupshredded Italian blend cheese
¼cupgrated Parmesan
1egg
2clovesgarlicminced
1teaspoondried Italian seasoning
1teaspoondried parsley
Instructions
Make the Ravioli Dough
Combine the flour and salt in food processor.
Measure and whisk the eggs, egg yolks, and water.
Pour the egg mixture into the flour. Process until a smooth ball forms. This may take a minute.
Open the lid and touch the dough. The dough should be smooth and firm, only slightly tacky. Add more water or flour to adjust consistency if needed.
Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
Roll the Pasta Sheets
Divide the dough into four portions. Flatten one piece into a disc and feed it through the pasta roller on setting 1, or the widest setting. Keep unused dough covered to prevent it from drying out.
As the dough passes through the first few times, it may look shaggy and fall apart, this is normal. Fold the pasta in thirds and feed it through the pasta roller again. Do this until the dough forms a smooth sheet that about covers the width of the roller.
Turn the dial to setting 2. Pass the pasta sheet through the roller 1-2 times. Do not fold the dough during this step. Repeat, increasing the dial setting each time to settings 3, 4, and 5. By now you should have a long thin sheet of pasta.
Lay each ravioli sheet on a tray with a light dusting of flour to prevent sticking. Keep the tray covered to prevent drying.
Repeat these steps with remaining the dough. Then, assemble the ravioli.
Assemble the Ravioli
Mix together the ingredients for the cheese mixture.
Spoon 1 tablespoon of filling along the width of the pasta, leaving 2 inches between dollops.
Fold the dough over the cheese or place a second sheet on top. Smooth out dough, remove air bubbles, and cut out ravioli shapes. Crimp edges with a fork.
Repeat the process with the remaining dough. Re-roll any leftover scraps of dough to use it all up. Discard any ravioli with holes or tears. They will just fall apart when cooking.
How to Cook the Ravioli
Drop ravioli into boiling, salted water one by one. Stir to prevent sticking.
Cook for 5-8 minutes (or 2 minutes longer if frozen), adjusting based on thickness. Taste test to ensure proper doneness.
Video
Notes
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.