If you’re longing for a homemade pasta experience but need to avoid gluten, this Gluten-Free Ravioli recipe is just the ticket. Made from scratch, this dish brings the warmth and comfort of traditional Italian cuisine right to your kitchen, minus the gluten.
Gluten-free all-purpose flour forms the base of our dough, creating a pasta that is safe for those avoiding gluten. It’s the backbone of the recipe, giving the ravioli its structure. Eggs add richness and help bind the dough together, ensuring it rolls out smoothly. A pinch of salt enhances the flavor of the pasta itself.
For the filling, ricotta cheese brings a creamy texture, while Parmesan cheese adds a savory depth. Fresh spinach not only adds a pop of color but also a touch of earthiness. A sprinkle of nutmeg provides warmth and complexity, and a bit of black pepper and salt rounds everything out nicely.
Serve your freshly made ravioli with a drizzle of browned butter and sage for a classic touch. Alternatively, a simple tomato sauce can complement the cheesy filling beautifully. For a touch of heat, sprinkle some chili flakes on top.
Start by mixing your dry ingredients. In a large bowl, combine 2 cups of gluten-free all-purpose flour and 1/2 teaspoon of salt. Make a well in the center — imagine creating a little nest for the eggs. Crack in the 3 eggs and begin to whisk them gently with a fork, slowly incorporating the surrounding flour until a rough dough forms.
Transfer your dough onto a lightly floured surface. This is where the magic happens. Knead it for about 8-10 minutes. You’re looking for a smooth, elastic texture. If it feels sticky, add a sprinkle of flour; if it’s too dry, wet your hands lightly and continue kneading. Wrap your dough in plastic wrap and let it rest for 30 minutes. This rest period allows the flour to hydrate, making it easier to roll out later.
While the dough is resting, let’s prepare the filling. In a medium bowl, combine 1 cup of ricotta cheese, 1/2 cup of grated Parmesan, 1/4 cup of chopped fresh spinach, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of black pepper, and another 1/4 teaspoon of salt. Mix everything until well combined. Taste and adjust seasoning if needed.
Once the dough has rested, divide it into four equal pieces. Take one piece and keep the others covered to prevent drying out. Roll the dough piece into a thin sheet. You’re aiming for about 1/16 of an inch. If you have a pasta roller, this is the time to use it. If not, a rolling pin will do just fine.
Place small spoonfuls of the filling about an inch apart on one sheet of dough. This is where your creativity can shine — maybe you want big ravioli or small ones. Cover with another sheet of dough, pressing gently around each mound to seal the edges. Use a pasta cutter or a knife to cut out your ravioli. Make sure the edges are sealed tightly to prevent the filling from escaping during cooking.
Bring a large pot of salted water to a boil. Carefully drop the ravioli in and let them cook for 3-4 minutes, or until they float to the top. This is the sign they’re done. Remove them gently with a slotted spoon.
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