Gluten free ravioli are shockingly easy to make without any special equipment! Use your favorite filling and sauce.
Gluten free ravioli that actually tastes like ravioli?!?!
It's true! This ravioli is perfectly al dente, with just the right amount of chewy, and stands up to any filling. It's perfect for an Italian date-night-in or an intimate dinner party.
Reasons to love this recipe!
- No special equipment required!
- These ravioli are gluten free and dairy free.
- Choose your own filling and sauce to mix up the flavors again and again!
Ingredients & Substitutions:
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour - I developed this recipe using this flour blend. I recommend using it for best results!
- Eggs – to bring the pasta together, adding fat and richness.
- Salt – to bring out flavor.
- Your filling of choice: spinach and ricotta, butternut squash, cheese, mushroom... it's a choose your own adventure!
How to make ravioli:
Whisk the dry ingredients: stir together the flour and salt.
Stir in the eggs: Add in the eggs and use a fork to slowly stir in the flour. Once it get’s too hard to stir with the fork, go in with your hands. Squeeze and knead the dough together until a ball forms. Then knead a few times on a well floured surface until the dough is smooth.
Divide and roll: Shape the dough into a ball and cut into quarters. Place one quarter on a lightly floured piece pf parchment and gently wrap the three remaining pieces in plastic to prevent them from drying. Roll, using a generous amount of flour until the dough is very thin. The thinner the better. Thin thin thin.
Cut the ravioli: Using a 2-inch biscuit cutter (or round cookie cutter), cut discs out of the dough. You can also cut 2-inch squares using a knife. Form the scraps into a ball and repeat until all the dough is cut.
Add some filling: Take one round of pasta dough and place a heaping teaspoon of filling in the center. Brush egg wash around the edge and top with a second pasta round. Press gently with your fingers to seal and then crimp the edges with a fork.
Cook: Add the ravioli to a large pot of boiling salted water. Cook for about 2 minutes, until the pasta is al dente. Remove and add to your sauce of choice.
Storage:
This ravioli is best eaten immediately! Instead of storing cooked pasta, freeze filled, and uncooked, ravioli for up to 3 months. Cook from frozen, adding 1 minute to the cook time, if needed.
A common problem that can occur when freezing ravioli is the dough can split or crack. These are several ways to prevent this.
- First, be sure not to overfill the ravioli. This is the most common culprit. As the water in the filling expands when freezing, it can cause the dough to crack.
- Second, as soon as the pasta dough on the ravioli is frozen, transfer them to a ziplock bag, removing as much air as possible. The dry air in the freezer can also cause the dough to dry out and split.
Ravioli filling options:
The options are endless here! Some classics include:
- Spinach and ricotta
- Butternut squash
- Cheese - any and all!
- Mushroom and cheese
- And pesto
Feel free to get creative here!
The best sauces for ravioli!
Ravioli works well with a variety of sauces! Try:
- A classic marinara - homemade or jarred.
- Your favorite pesto.
- This roasted red pepper pasta sauce is a household favorite!
- Try browned butter (or vegan butter!) and fresh sage leaves.
- Keep it simple with olive oil, lemon juice, and herbs!
- And how could you go wrong with this decadent truffle alfredo sauce?!
Help! Why do I have tough ravioli?
When your ravioli turns tough, it's likely one of two things went wrong. Either the pasta was not rolled thin enough, or it was overcooked.
You want the pasta to be as thin as possible without breaking apart. Try rolling it thinner with the next batch.
If you think over cooking was the problem, reduce the cook time by 1 minute and check for doneness. Remember, the pasta will contiume to cook in the sauce.
If neither of these are the culprit, make sure you are using the exact ingredients and amounts listed, including Bob's Gluten Free Flour. And weigh it instead of measuring!
Do I need any special equipment?
You won't need any special equipment to make gluten free ravioli! No mixer, no pasta roller, nada!
Chances are, you already have everything you need to make ravioli tonight!
You need a bowl to mix the dough in with some old fashioned elbow grease. A rolling pin is helpful, but you can also use a wine bottle! Biscuit cutters help make perfectly round ravioli, but you can also cut them out with a pizza wheel or a sharp knife.
More gluten free pasta recipes to enjoy!
- Gluten Free Egg Noodles with Vegan Bolognese
- 30 Minute Peanut Sauce Sweet Potato Noodles
- Gluten Free Gnocchi
- Sweet & Spicy Gochujang Noodles
How to Make Gluten Free Ravioli!
- Prep Time: 5 minutes
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Gluten free ravioli don't require any special equipment! Use your favorite filling and sauce.
Ingredients
- 10 oz (285g, about 2 cups) Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 4 eggs
- 1 egg yolk
- ½ teaspoon salt
- Filling of choice. We like this spinach ricotta filling :)
- Egg wash, for sealing the ravioli (1 egg beaten with 1 tablespoon water)
Instructions
- In a large bowl, whisk together the flour and salt.
- Add in the eggs and yolk. Use a fork to scramble the eggs and slowly stir them into the flour. Once it get's too hard to stir with the fork, go in with your hands. Squeeze and knead the dough together until a ball forms. Then knead a few times on a well floured surface until the dough is smooth.
- Shape the dough into a ball and cut into quarters. Place one quarter on a lightly floured piece of parchment. Wrap the three remaining gently in plastic to prevent them from drying. Roll, using a generous amount of flour until the dough is very thin. The thinner the better. Thin thin thin.
- Using a 2-inch biscuit cutter (or round cookie cutter), cut discs out of the dough. You can also cut 2-inch squares using a knife. Form the scraps into a ball and repeat until all the dough is cut.
- Take one round of pasta dough and place a heaping teaspoon of filling in the center. Brush egg wash around the edge and top with a second pasta round. Press gently with your fingers to seal and then crimp the edges with a fork.
- Add the ravioli to a large pot of boiling salted water. Cook for about 2 minutes, until the pasta is al dente. Remove and add to your sauce of choice.
Notes
If your dough is not rolling out super thin, or seems tough or dry. Add another egg yolk and knead it all the way through the dough.
Nutrition
- Serving Size: ⅙th recipe
- Calories: 94
- Sugar: 0g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 144mg
Kenzie says
Super easy to make! And the pesto sauce was amazing on it!
Sawyer says
Loved this recipe! I am not able to eat much pasta due to food allergies and this was delicious. Will be my new "go to" pasta dish!
Leona says
So excited to try this! I cannot have wheat or dairy- so I thought Ravioli was just off the table forever. Thank you for this recipe! It looks like you can make it many different ways. Love it!
Dan says
This is a great recipe and very easy to make.
Any suggestions on preventing the ravioli from splitting when freezing? Put them on a baking sheet into the freezer, and after about an hour some of the tops had split.
Laurel Perry says
Hi Dan, here are a few tricks to help with cracking. First, be sure not to overfill the ravioli. This is the most common culprit. As the water in the filling expands when freezing, it can cause the dough to crack. Second, as soon as the pasta dough on the ravioli is frozen, transfer them to a ziplock bag, removing as much air as possible. The dry air in the freezer can also cause the dough to dry out and split. Last, you can also try freezing them cooked. This can sometimes be easier. Happy cooking!
Dan says
Thanks for the tips! I'll try another batch next week and see how they turn out.
Jen says
Hi there! I have wanted an excuse to buy a tortilla press! Do you think if I used floured parchment or plastic it would press the dough thin enough?
Just in case you also had a tortilla press- I HATE the stress of rolling pins and sticking dough:(
Rachel says
Is the egg wash a separate egg in addition to the 4 plus the yolk? If I’m reading it correctly you put all 4eggs plus the yolk in the flour. Is this correct?
Laurel Perry says
Hi Rachel, that is correct. Four eggs plus the yolk go into the dough. Then you will make a simple egg wash to seal the ravioli in step 5. Happy cooking!
Megan Frasheski says
I was so confident this would turn out based on the reviews! I used every ingredient exactly and followed all the steps but the ravioli’s were not good. I would guess they just need to be even thinner which we worked so hard to get as thin as possible but in that case it should be emphasized in instructions how absolutely crucial getting the dough paper thin is to the ravioli’s actually tasting good. In two batches not once did we get to an outcome that I could say was good. We made a lot for a special dinner and worked so hard to get perfect but everyone thought it was not a recipe to repeat. I hope others have better luck than us!! At the very least I’d say, east ingredients and we had fun assembling! But if you don’t get this dough as thin as humanly possible they will be awful.
Laurel Perry says
Hi Megan, whether gluten free or not, pasta can be difficult to roll out if the dough is tough or dry which can be influenced by your climate. If you make this, or another recipe again, with the same problem, add in an extra egg yolk. It still requires some elbow grease to roll, but the ravioli should turn out. We do emphasize ho thin the dough needs to be in the post and the recipe section. Making great pasta, like bread, is a learned skill that takes practice. I encourage you to try again! Please let me know if you have any additional questions or would like help trouble shooting!