Last Updated on February 14, 2022
Today, we’re going to be looking at gluten-free pasta dough recipe ravioli: a how-to guide on making the best gluten-free ravioli! Making anything from scratch can feel quite daunting – particularly pasta, but it doesn’t have to be as difficult as it seems. Ravioli is one of my favorite pasta dishes, but it’s quite tricky to find gluten-free, so why not try making your own? Let’s first look at some tips and tricks to make the perfect pasta.
Gluten-Free Ravioli Recipe
While pasta is seen as one of the hardest foods to make (gluten-free or otherwise), it certainly doesn’t have to be. This Gluten-Free Ravioli recipe from Darn Good Veggies is quick, easy, and requires no fancy equipment! Come on, who really has a pasta maker at home!
Learn more about: Is Galbani Ricotta Cheese Gluten-Free?
The only ingredients you’ll need for this recipe are:
- 2 cups (10oz) of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 4 eggs
- 1 egg yolk
- 1/2 teaspoon of salt
- filling of your choice (meat, veggies – whatever you’re craving!)
Follow these simple steps to create the perfect ravioli.
- In a bowl, mix the flour and salt together
- Add the eggs and the extra egg yolk to the bowl. Use a fork to mix the ingredients together. Once the mixture isn’t too wet, go in with your hands and knead until you have a dough consistency
- Flour a surface and knead until the dough is smooth and looks workable
- Place the dough into a ball and cut into 4 equal pieces. Take one of the quarters and wrap the other 3 in plastic (to prevent from drying out). Roll the quarter onto a piece of lightly floured parchment until very thin (as thin as you can get without breaking the dough)
- Use a biscuit or cookie cutter to cut circle shapes from the dough. Repeat this process until you have used all the dough (including the other three quarters in plastic wrap)
- Take a circle of pasta and place a teaspoon of filling into the center. Around the edge, lightly brush with egg wash and place the second circle of pasta around the top. Press together gently and crimp the edges with a fork. Continue this until all rounds have been used
- Once your water is boiling (be sure to add salt!), add the ravioli and cook for around 2 minutes. Add sauce and cheese of your choosing
- Your ravioli is ready to eat!
Fillings For Ravioli
If you’re struggling to come up with ideas as to what to fill your ravioli with, I’ve come up with a list of suggestions to give you some inspiration. Why not try one of these tasty fillings?
- spinach and ricotta
- kale pesto
- wild mushroom
- pumpkin and sage
- butternut squash
- smoked salmon and dill
- beetroot and goat cheese
- cinnamon apple (yes, sweet ravioli is a thing – and it’s delicious)
You can fill your ravioli with absolutely anything when you’re making it yourself – which is why it’s one of the best reasons to make your own! My go-to filling is always pumpkin and sage, what’s yours? Let me know in the comments below.
I hope this article has helped you learn how to make the perfect gluten-free pasta dough recipe ravioli. Making pasta can feel scary, but nothing beats the taste of fresh pasta. And there’s nothing to put your mind at ease more when you’re eating when you know exactly what ingredients are in your dish.
Have you tried making your own gluten-free ravioli? Or know of any gluten-free brands of ravioli? If so, please feel free to let me know in the comments below – I love reading your suggestions. Sharing is caring!
What is the Best Flour to Use For Ravioli?
Plain flour and self-raising flour is best to avoid when making ravioli. The best flour to use for ravioli is 1 to 1 baking flour. My go-to flour is Bob's Red Mill Gluten Free 1 to 1 Baking Flour. However, any all purpose flour blend will work perfectly fine, if that's all you have available (be sure that it's gluten free!).
Who Makes Gluten Free Raviolis?
Unfortunately, there aren't too many brands that offer gluten free ravioli. In the UK, most grocery stores will have their own brand of gluten free ravioli. However, there's one brand which I use regularly and has the most incredible ravioli. Dell'Ugo is my go-to brand for gluten free pasta. My favorite ravioli is the pumpkin and sage variety. This was my favorite flavor before receiving my diagnosis, so it's amazing to have finally found it gluten free!
How Do You Keep Gluten-Free Pasta From Sticking Together?
One thing I noticed when I first started eating gluten free pasta is how much it sticks together! It's very frustrating and I've been known to throw whole pans full of pasta because I can't salvage it! However, here's some tips to follow to stop this from happening, which I've learned the hard way over the years. Adding salt and using a large pot with lots of water is invaluable to helping the pasta become less sticky and starchy. Another tip is to stir way more than you usually would with gluten pasta. If you follow these simple tips, your pasta will definitely be less sticky.
How Can I Make Gluten Free Pasta Taste Better?
One of the tips I'd give is to taste your pasta throughout. I know it's tempting to follow the timing on the box for the perfect pasta - but this isn't always the case. When it's a few minutes away from the time on the box, start tasting it. This will salvage it from becoming a mushy pasta mess! Another tip that helps is to rest the pasta! When you've added the sauce, leave the dish for around 5 minutes. It helps the starch to release and keeps everything together. Be sure to add a little of the pasta water to the dish first - and stir once it's rested.