gluten free ravioli

This gluten free ravioli recipe is a keeper because the soft, pliable dough my gfJules flour yields is a DREAM to work with. Try it today. MAMMA MIA!

Easy Gluten Free Ravioli or Tortellini Recipe

(202.5 gr) gfJules® Gluten Free All Purpose Flour

Tbs. extra virgin olive oil

water

spinach (optional)

salt water

pasta sauce

Measure and add gfJules® All Purpose Gluten Free Flour to...

Measure and add gfJules® All Purpose Gluten Free Flour to a large bowl and form a shallow well in the flour.  Add the oil and water a little at a time into the flour well and mix with pastry blender or fork until it all comes together into a smooth ball or disc. If adding steamed spinach, add into the dough at this time. Wrap in clear plastic wrap and allow to rest for 30 minutes to 1 hour.

Bring a large pot of water to boil...

Bring a large pot of water to boil with salt.  Remove half of the pasta dough and leave the other half wrapped.  Roll it into the shape desired: ravioli, tortellini, lasagne, etc. Roll a little thinner than lasagne noodles — remember that you’re putting two pieces of dough together so you don’t want the edges to be thick and doughy, but the dough shouldn’t be so thin that it’s easy for the fillings to poke through. It doesn’t matter the shape you cut the dough, just as long as you have pairs that match.

For ravioli, prepare a clean counter or pastry...

For ravioli, prepare a clean counter or pastry mat by dusting with gfJules® All Purpose Gluten Free Flour and cut with a large biscuit cutter or roll into long strips, cutting into equal-sized squares or rectangles.

Drop a dollop of filling in the middle...

Drop a dollop of filling in the middle of every 2 pieces of dough. Dab the edges with wet fingers, and press the two sides together to seal; press the tines of a fork into the edges if desired, to make sure they are sealed. Set filled ravioli aside on a plate and cover with a damp towel while making remaining ravioli.

Drop into boiling water.  Cook for about 3...

Drop into boiling water.  Cook for about 3 minutes — the dough will become more translucent and the raviolis should float before removing with a slotted spoon.

For tortellini, make the square or circle larger...

For tortellini, make the square or circle larger than with the ravioli because you’ll need more dough to bring the edges together. Fill as directed above, then fold the dough over itself, one corner to the opposite, then pull the other two corners together and dab with water to make them stick. Follow the directions below for boiling as you would ravioli.

Serve warm with your favorite sauce.

Homemade gluten free ravioli are way easier to make than you might think. And they freeze perfectly when raw. Just boil them frozen!

Gluten Free Ravioli with Spinach and Cheese

all purpose gluten free flour blend

xanthan gum ((omit

Expandex modified tapioca starch

salt

eggs (at room temperature, beaten)

egg yolks (at room temperature, beaten)

extra virgin olive oil

water (plus more, as necessary)

egg (at room temperature)

black pepper

ricotta cheese (drained of excess liquid)

spinach

mozzarella cheese (grated)

Parmigiano-Reggiano Cheese

Tomato Sauce (for serving)

In the bowl of a food processor fitted with the steel blade (See Recipe Notes), place the flour, xanthan gum, Expandex (or tapioca starch), salt, olive oil, eggs and egg yolks, and pulse until combined.

Add 1/3 cup water to the mixture in the food processor, and process until the dough is moistened.

Turn on the food processor on low speed, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor.

Transfer the dough to a lightly floured surface and divide it into 4 parts. Work with one part at a time and cover the others with plastic wrap to prevent the remaining pieces from losing moisture.

Working with one piece at a time, with clean hands, knead the dough until smooth and roll into a rectangle.

Roll 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.

Repeat the process with the other 3 pieces of dough, for a total of 4 pieces, each cut into 3 strips. You should have 12 strips of pasta.

Stack and cover them with a damp towel or plastic wrap and set it aside.

Make and shape the pasta.

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.

Prepare the filling.

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.

Fill the raw ravioli.

Transfer the raviolis to a flat surface sprinkled lightly with gluten free flour and allow to dry for about 10 minutes.

Allow the pasta to dry.

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.

Boil the ravioli.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1487778743/pwgrhqidmhczlttxxqox.mp4

Homemade gluten free ravioli are way easier to make than you might think. And they freeze perfectly!

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Top 2 gluten free ravioli recipes from across the web

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Top Tags

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The most viewed gluten free ravioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine