Homemade gluten free ravioli are way easier to make than you might think. And they freeze perfectly!
What makes this recipe for gluten free ravioli special
The first time I made homemade ravioli, I nearly ran out of the kitchen screaming. It just was not worth the trouble.
Since then, I've got an easy method down pat, and I've come around in a big way. When I have the time, I love to make my own homemade gluten free pasta (click through that link—there's a recipe + video!).Â
So I'm always looking for different ways to use it. There's something truly special about that fresh pasta taste. But let's be honest. If you could just buy fresh sheets of gluten free pasta, wouldn't you just do that?
If I could find affordably-priced fresh gluten free pasta that didn't have a million ingredients, I'd totally buy it. Because that fresh pasta taste and texture is something you just have to experience.
Can you buy fresh homemade gluten free ravioli?
You can buy gluten free frozen ravioli. I've tried plenty of brands, thinking I could recommend one. I didn't care for any of them. Not a one.
You can buy fresh gluten free pasta in a few different shapes, but the price is completely nutso. I've grabbed it from the refrigerator (freezer?) case approximately 100 times at Whole Foods, and put it right back as many times.
I just…can't…do….it. It's just too expensive. In fact, with all the time I spent picking it up and putting it back, I bet I could have just made a batch of my own.
If you're wondering if this is an everyday dish, one that you could make for a regular weeknight dinner, Imma say “no.” Not if you're planning to make it start to finish under time pressure.
But the filled and shaped ravioli freeze so well. Just place them in a single layer on a flat surface like a lined, rimmed baking sheet and freeze. Once they're frozen, pile them into a zip top bag and keep in the freezer.
You can boil them right from frozen. You'll notice that the water stops boiling nearly the moment you add the frozen ravioli. Just cover the pot to help it return to a boil quickly. Once it boils, uncover the pot and start your 8 minute timer then.
Every one in my family adores these little gluten free ravioli beauties. Even though they're stuffed with a ton of spinach, my avowed-vegetable-hating oldest child always gives them her highest seal of approval:
When she's eating the ravioli, she asks, “are these in any way healthy for you?” That's when you know. You've hit a home run.
Gluten Free Ravioli with Spinach and Cheese
Ingredients
- 1 recipe Fresh Homemade Gluten Free Pasta click thru for the fresh pasta recipe
- 1 (50 g) egg at room temperature
- ¼ teaspoon kosher salt
- â…› teaspoon freshly ground black pepper
- 1 ½ cups (375 g) ricotta cheese drained of excess liquid
- 10 ounces frozen spinach thawed and squeezed dry
- 4 ounces low moisture mozzarella cheese grated
- 2 ounces finely grated Parmigiano-Reggiano Cheese
- Tomato Sauce for serving
Instructions
Make and shape the pasta.
- Prepare the gluten free pasta dough according to the recipe instructions.
- Divide the fresh gluten free pasta into 4 equal portions.
- Using the instructions in the pasta recipe as a guide, roll out each piece of dough into a rectangle about 8-inches wide by about 10 inches long, trimming rough edges with a sharp knife or pastry or pizza cutter.
- Slice each rectangle into 3 strips, each about 2 1/2 inches wide by 10-inches long.
- You should have 12 strips of pasta.
- Stack and cover them with a damp towel or plastic wrap and set it aside.
Prepare the filling.
- In a large bowl, place the egg, salt and pepper, and whisk to combine well. Add the ricotta, spinach, mozzarella cheese and about half of the Parmigiano-Reggiano cheese, and mix to combine.
Fill the raw ravioli.
- On a flat surface, place 6 strips of the pasta side by side.
- Place dollops of about 1 tablespoonful of the filling, about 2 inches apart, along the length of the pasta.
- With wet fingers, moisten the perimeter of each piece of pasta dough, and moisten between each dollop of filling.
- Place one of the remaining 6 strips of pasta dough over one of the filled pieces, and press down to seal everywhere you moistened (along the perimeter and between each dollop of filling), eliminating any air bubbles.
- Repeat with the remaining pieces of dough.
- Using a sharp knife or fluted pastry cutter, trim along the perimeter and between each dollop of filling to create square, filled raviolis.
Allow the pasta to dry.
- Transfer the raviolis to a flat surface sprinkled lightly with gluten free flour and allow to dry for about 10 minutes.
Boil the ravioli.
- While the ravioli are drying, bring a large pot of salted water to a rolling boil.
- Place the ravioli in the water in batches, taking care not to crowd the water.
- Boil for about 8 minutes or until the ravioli have begun to swell in size and the dough is fork tender and the filling is cooked.
- Remove from the water with a slotted spoon or strainer and serve immediately with the tomato sauce and remaining Parmigiano-Reggiano cheese.
Gluten Free Ravioli with Spinach and Cheese
Ingredients
- 1 recipe Fresh Homemade Gluten Free Pasta click thru for the fresh pasta recipe
- 1 (50 g) egg at room temperature
- ¼ teaspoon kosher salt
- â…› teaspoon freshly ground black pepper
- 1 ½ cups (375 g) ricotta cheese drained of excess liquid
- 10 ounces frozen spinach thawed and squeezed dry
- 4 ounces low moisture mozzarella cheese grated
- 2 ounces finely grated Parmigiano-Reggiano Cheese
- Tomato Sauce for serving
Instructions
Make and shape the pasta.
- Prepare the gluten free pasta dough according to the recipe instructions.
- Divide the fresh gluten free pasta into 4 equal portions.
- Using the instructions in the pasta recipe as a guide, roll out each piece of dough into a rectangle about 8-inches wide by about 10 inches long, trimming rough edges with a sharp knife or pastry or pizza cutter.
- Slice each rectangle into 3 strips, each about 2 1/2 inches wide by 10-inches long.
- You should have 12 strips of pasta.
- Stack and cover them with a damp towel or plastic wrap and set it aside.
Prepare the filling.
- In a large bowl, place the egg, salt and pepper, and whisk to combine well. Add the ricotta, spinach, mozzarella cheese and about half of the Parmigiano-Reggiano cheese, and mix to combine.
Fill the raw ravioli.
- On a flat surface, place 6 strips of the pasta side by side.
- Place dollops of about 1 tablespoonful of the filling, about 2 inches apart, along the length of the pasta.
- With wet fingers, moisten the perimeter of each piece of pasta dough, and moisten between each dollop of filling.
- Place one of the remaining 6 strips of pasta dough over one of the filled pieces, and press down to seal everywhere you moistened (along the perimeter and between each dollop of filling), eliminating any air bubbles.
- Repeat with the remaining pieces of dough.
- Using a sharp knife or fluted pastry cutter, trim along the perimeter and between each dollop of filling to create square, filled raviolis.
Allow the pasta to dry.
- Transfer the raviolis to a flat surface sprinkled lightly with gluten free flour and allow to dry for about 10 minutes.
Boil the ravioli.
- While the ravioli are drying, bring a large pot of salted water to a rolling boil.
- Place the ravioli in the water in batches, taking care not to crowd the water.
- Boil for about 8 minutes or until the ravioli have begun to swell in size and the dough is fork tender and the filling is cooked.
- Remove from the water with a slotted spoon or strainer and serve immediately with the tomato sauce and remaining Parmigiano-Reggiano cheese.
Judy says
I notice you are using an electric pasta machine. Are there any hand cranked ones you could reccomend?
Nicole Hunn says
Hi, Judy,
I’m not using an electric pasta machine. When I do use a pasta machine (as I demonstrate in this pasta post video, I use this manual one. I hope that helps!
Cassandra says
Do you have any other filling suggestions? I’m lactose intolerant, so while the cheese looks delicious, it does not do delicious things to my gut.
Mare Masterson says
Google Paleo Ricotta and you will find recipes to make your own dairy free, or Google lactose free Ricotta.
Nicole Hunn says
Good idea, Mare! But honestly, Cassandra, ground beef with egg and spices would be excellent.
Jennifer S. says
Totally sending this URL to my husband! We love ravioli but I do not make it – he does! :) thanks Nicole!!!
Nicole Hunn says
Wow, Jennifer, you lucky duck! ? Tell him to make a double batch and freeze half!