Homemade gluten free ravioli are easier to make than you might expect, and they freeze beautifully for quick dinners later.
What makes this gluten free ravioli recipe special
If you’ve tried homemade ravioli before and found it stressful, this recipe will change your mind. The method is straightforward and forgiving, and the fresh pasta flavor is unmistakable. When you make your own gluten free pasta sheets, the resulting ravioli have a texture and taste that store-bought options can’t match.
While some brands offer frozen or fresh gluten free ravioli, they can be expensive or have a less satisfying pasta texture. Making them at home gives you control over ingredients and lets you enjoy that fresh pasta experience without a long, complicated process.
Can you buy fresh gluten free ravioli?
You can buy frozen or fresh gluten free ravioli from some retailers, but prices and quality vary. Frozen options may be convenient, but they often cost significantly more than homemade. Some fresh store-bought ravioli are reasonably priced, though they may leak filling when boiled or lack the texture of freshly made pasta. If you value flavor and ingredient simplicity, making ravioli at home is often preferable.
How to make gluten free ravioli ahead of time
This recipe is best planned for when you have some time, but you don’t need to make it in one frantic session. The real advantage is that the filled, raw ravioli freeze exceptionally well. Lay them in a single layer on a lined rimmed baking sheet and freeze until firm. Once frozen, transfer them to a zipper bag or airtight container and store in the freezer.
To cook from frozen, add the ravioli straight to a pot of boiling, salted water. The water will briefly stop boiling when the frozen pasta is added; cover the pot to bring it back to a boil quickly, then uncover and cook for about 8 minutes. The ravioli will swell and the filling will be heated through.
Gluten Free Ravioli with Spinach and Cheese
By Nicole Hunn
Prep Time: 25 mins • Cook Time: 10 mins • Drying time: 10 mins • Yield: 24 ravioli
Homemade gluten free ravioli are much easier to make than you might think. They freeze well when raw—just boil them from frozen for an easy meal.
Equipment
- Food processor fitted with the steel blade
Ingredients
For the fresh pasta
- 2 cups (280 g) all-purpose gluten free flour blend, plus more for dusting
- 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
- 5 tablespoons (45 g) modified tapioca starch (Expandex) or equal amount tapioca starch
- 1/2 teaspoon kosher salt
- 2 eggs (100 g out of shell), at room temperature, beaten
- 2 egg yolks (50 g), at room temperature, beaten
- 1 tablespoon (14 g) extra virgin olive oil
- 1/3 cup (2.67 fl oz) warm water, plus more as needed
For the ravioli filling
- 1 egg (50 g), at room temperature
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups (375 g) ricotta cheese, well drained
- 10 ounces frozen spinach, thawed and squeezed dry
- 4 ounces low-moisture mozzarella, grated
- 2 ounces finely grated Parmigiano-Reggiano
- Tomato sauce, for serving
Instructions
Make and shape the pasta
- In the bowl of a food processor fitted with the steel blade, combine the flour, xanthan gum, modified tapioca starch, salt, olive oil, eggs, and egg yolks. Pulse until the mixture looks combined.
- Add 1/3 cup water and process until the dough is moistened and starting to come together.
- With the processor running on low, add more water very slowly until the dough clumps to one side of the bowl.
- Transfer the dough to a lightly floured surface and divide it into four equal pieces. Work with one piece at a time and keep the others covered so they don’t dry out.
- Knead each piece until smooth and roll into a rectangle. Aim for rectangles about 8 inches wide by 10 inches long and trim the edges.
- Slice each rectangle into three strips, about 2 1/2 inches wide by 10 inches long. Repeat with all pieces to yield 12 strips total. Stack, cover with a damp towel, and set aside.
Prepare the filling
- In a large bowl whisk the egg with the salt and pepper. Add the ricotta, squeezed spinach, mozzarella, and about half the Parmigiano-Reggiano. Stir until evenly combined.
Fill the raw ravioli
- On a flat surface, arrange six pasta strips side by side.
- Place dollops of filling (about 1 tablespoon each) along the length of the pasta, spacing them about 2 inches apart.
- Use wet fingers to moisten the perimeter of each ravioli and the spaces between filling dollops.
- Lay a second set of six strips over the filled strips and press where you moistened to seal, taking care to remove air bubbles.
- Trim around each dollop with a sharp knife or fluted cutter to create square ravioli. Repeat with remaining strips.
Allow the pasta to dry
- Place the finished ravioli on a flat surface lightly dusted with gluten free flour and let them dry for about 10 minutes. This helps the seals hold during cooking.
Boil the ravioli
- Bring a large pot of salted water to a rolling boil.
- Working in batches, add the ravioli without crowding the pot.
- Boil about 8 minutes, or until the pasta swells, the dough is tender, and the filling is heated through.
- Remove with a slotted spoon and serve immediately with warm tomato sauce and the remaining Parmigiano-Reggiano.
Notes
About modified tapioca starch: Expandex is a modified tapioca starch often used in gluten free baking. In this recipe regular tapioca starch can be used as a substitute, though water needs may vary slightly. If you use Expandex you may find you need a bit more water; with regular tapioca starch you may need less.
About the food processor: The food processor simplifies the dough-making step. If you don’t have one, you can make the dough by hand—work the dry ingredients and then incorporate the wet ingredients until the dough comes together. For a detailed step-by-step on making gluten free pasta without a processor, consult a dedicated guide to gluten free pasta techniques.
Nutrition information is automatically calculated and should be used as an approximation only.
