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Gluten free ravioli ready to boil.

Homemade Gluten Free Ravioli

Sandi Gaertner
This is an easy tutorial to make homemade gluten free ravioli from scratch.
5 from 13 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Meal Recipes
Cuisine Italian
Servings 6 people
Calories 395 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Equipment

  • Ravioli Maker
  • Kitchen Aid Pasta Roller
  • Pasta Cutting Wheel

Ingredients
  

Filling:

  • 15 ounces ricotta cheese * see note
  • 6 tablespoons parmesan romano blend * see note
  • 2 eggs
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil

Instructions
 

  • Add your gluten free flour, salt, and eggs to a standing mixer. I used the paddle attachment, but a dough hook will also work. You can mix this dough by hand, but it will be a stiff dough so it is easier to use your hands to mix it compared to a spoon.
  • HINT: Know that you will be dusting a lot of flour so the dough is not sticky. You will need more if you are using a press to flatten your dough compared to using a rolling pin. How much you will use will vary by gluten free flour blend.
  • Move the dough to a piece of wax paper. Form it into a ball and dust it with more gluten free flour.
  • Cut the dough ball into 6-7 pieces. Dust them with gluten free flour.
  • Hook your roller attachment into the standing mixer. Set the roller to the widest setting. In my Kitchen Aid roller that is number 1. Take a small piece of gluten free flour-dusted dough and run it through the roller.
  • Note the first few times you run the dough through it is going to look broken. It will be slightly sticky and that is the cause.
  • Every pass through the roller I sprinkle the dough with gluten free flour, then re-feed it through the roller. 
  • Fold the dough and run through the roller. Dust again and repeat.
  • Set the pasta roller to a more narrow setting. I set my Kitchen Aid roller to the number 3 setting. After a few more times you will get the pasta to the right width to fit over your ravioli maker. 
  • Note: I have found it is more difficult to get gluten free dough in very long sheets. I think this is because gluten free flour isn't as elastic as regular flour.
  • If you are using a rolling pin to flatten your dough, get it as thin as you can without it tearing when you move it! Try for 1/8 of an inch or thinner. 
  • Add your ravioli filling ingredients to a bowl and mix well. I offer some tasty filling ideas below.
  • Carefully lay the gluten free pasta sheets over the ravioli maker. It can be tough to get the gluten free dough for ravioli wide enough to cover it all so I pressed a little dough on. I found it took two long pieces to cover the bottom and top.
  • Use the rounded press (in the ravioli kit) to press the indentations in the dough. Add in a 1/2 to 1 tablespoon of filling to each section.
  • Repeat the rolling process to get sheets of dough to cover the ravioli with filling. I got better at this as I went along. Don't forget to keep dusting that dough as you roll it!
  • Use a rolling pin to gently roll the bottom layer of pasta on. this will help to seal the ravioli shut.
  • This is the underside of the pasta. You want to gently tip the ravioli maker upside down so you can gently press the ravioli out. One person commented on Amazon the pasta can stick. I didn't have this but I dusted my ravioli maker with gluten free flour to prevent this.
  • Use the crinkled edge pasta wheel to cut along the lines to separate your ravioli. The edges should be sealed but double-check no cheese mixture is leaking out.
  • Add 1/2 teaspoon salt to a pot of water and bring it to a boil. When it is boiling, add your ravioli. They will sink to the bottom at first, but as they cook they will float to the top.
  • Allow the ravioli to boil for 8 minutes. You can use a slotted spoon to remove one to see if it is finished cooking. Note, the thicker you roll your dough, the longer it will need to boil.
  • To tell if your ravioli is finished cooking, touch the edges and top to see if they are soft.

Notes

  1. I include photos of every step and a lot of information in the post. This is one post that I highly recommend you go and read it.
  2. Gluten free flour blend - I made this recipe with Cup4Cup Gluten Free Flour. I plan to test other popular gluten free blends soon so please check back.
  3. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  4. To make this gluten free ravioli dairy-free, use dairy-free ricotta and parmesan.
  5. This ravioli can be made ahead and frozen if needed.
  6. Cooked, this ravioli will keep fresh for up to 3 days in the refrigerator.

Top the gluten free ravioli with a sauce:

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Calories: 395kcalCarbohydrates: 39gProtein: 22gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 258mgSodium: 611mgPotassium: 167mgFiber: 5gSugar: 2gVitamin A: 672IUVitamin C: 1mgCalcium: 276mgIron: 3mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.