Gluten-Free Ravioli

January 30, 2022

Gluten-free ravioli, for me, is like a pocket of explosive sunshine that brings joy to your taste buds. My favourite gluten-free ravioli fillings always include an array of cheeses. The cheeses can remain as the only filling or include some of my top three additions including mushrooms, lemon and herbs, or salty pancetta goodness. This one falls in the middle – lighter vibes – with spinach and zucchini because I’m also feeding a toddler here. To be clear, she didn’t actually eat this gluten-free ravioli. I was dreaming when I thought she would.

The recipe requires you to DIY your own pasta. It’s fresh, it’s delicious, it’s gluten-free, AND so easy to make. I have the recipe and full detailed instructions here for the dough. This post, though, is all about the filling – which tries to help you eat your veggies, but is also dang delicious.

Gluten-Free Zucchini, Spinach Ricotta Ravioli

Makes enough filling for two batches of GF pasta

Gluten-free pasta ingredients

+ 200g gluten-free flour (1 2/3 cups – scale is best if you can) + some for dusting and kneading

+ 1 tsp xantham gum

+ 3 large eggs

Ravioli filling ingredients

+1 tsp garlic salt

+ 1/4 tsp nutmeg

+ 1 egg

+ 250 g ricotta

+ 1/2 cup toscana cheese, grated (optional – or double the parm)

+ 1/2 cup parmesan cheese, grated (plus extra for topping)

+ 1/2 zucchini, grated

+ 1 cup spinach, finely diced

+ 4 tbsp butter

Gluten-free pasta instructions

1. In a large bowl, mix the gluten-free flour and xantham gum.

2. Create a well in the flour mixture and crack your eggs into the well. Whisk the eggs slightly in the well while slowly mixing in the flour.

3. Continue mixing in the flour with the eggs until well combined. Eventually you will need to flour the counter and start kneading the dough. Knead for 2-4 minutes until the dough is smooth.

4. I find it easier to work with smaller pieces, so cut the ball of pasta into 6-8 pieces. Take one piece out and wrap the rest with cling wrap.

1. In a large bowl, mix the gluten-free flour and xantham gum.

2. Create a well in the flour mixture and crack your eggs into the well. Whisk the eggs slightly in the well while slowly mixing in the flour.

3. Continue mixing in the flour with the eggs until well combined. Eventually, you will need to flour the counter and start kneading the dough. Knead for 2-4 minutes until the dough is smooth.

4. I find it easier to work with smaller pieces, so cut the ball of pasta into 6-8 pieces. Take one piece out and wrap the rest with cling wrap.

5. This method uses a pasta machine (linked below) throughout the entire process but The Loopy Whisk has a ton of options. Flatten and dust the piece you took out. Set the flat (lasagne noodle-looking) noodle on your pasta machine to the widest setting and run the dough through. You will likely need to run it through 3-4 times. Do this by folding your piece into thirds, and running the jagged edge through the machine. Repeat until your dough looks smooth and does not have any wrinkles.

Filling instructions

1. Beat your egg until smooth. In a large bowl, combine the egg and remaining filling ingredients.

2. Take your “lasagna sheet” shaped noodles and cut them into the ravioli shape you desire (tools I used linked below).

3. Each ravioli will need two piece of dough. Add your filling to one piece of dough using a teaspoon – don’t overflow it. I take a little bit to start and place the second piece over top. You do not want it seeping out the sides otherwise they will fall apart.

4. Once your second piece is placed over top, squeeze the two pieces of dough together to seal it tight. Repeat until your dough is gone.

5. Bring a pot of salted water to a boil. Cook your ravioli’s 8-10 minutes until the dough is soft.

6. While your ravioli is cooking, brown your butter. Place over medium heat for 5-10 minutes. Stir frequently and watch closely as it can burn quickly. You’ll know the butter is brown based on the colour and delicious nutty smell.

7. Coat your ravioli in brown butter and top with pepper and parmesan cheese. Enjoy!