Homemade gluten free ravioli are way easier to make than you might think. And they freeze perfectly!
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!).
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.
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.
Divide the fresh gluten free pasta into 4 equal portions. Using the instructions in that 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.
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.
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. Transfer the raviolis to a flat surface sprinkled lightly with gluten free flour and allow to dry for about 10 minutes.
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.