Gluten-Free Ravioli Recipe
You might think that living gluten-free means going without pasta, but you don't have to. There are dozens of gluten-free recipes to choose from, including many favorite comfort foods. Take our gluten-free ravioli, which is just as good as the real thing. The dough in this recipe is made from xanthan gum, eggs, and flour — and that's it! Feta cheese and sun-dried tomatoes are the only other ingredients you will need to complete this dish. Don't think that just because this recipe is gluten-free that it is made only for those wanting to steer clear of gluten. Even the most serious pasta lovers will enjoy it.
And you don't need to have a ton of experience in the kitchen to make this dish, either. Recipe developer Ausrine Zygaityte says this recipe is easy enough that a beginner should not feel intimidated to try it, adding that anyone can make this dish if they have a little bit of patience.
Best of all, you can have this meal ready in less than an hour. So what are you waiting for? Let's get started.
Gather the ingredients for the gluten-free ravioli
You won't need a whole lot of ingredients for this recipe. What gives this dish its flavor is the feta cheese, of which you will need one cup and the sun-dried tomatoes. In fact, Zygaityte says that these are her favorite part of the recipe, adding, "I really love how feta compliments sun-dried tomatoes." For the dough, you will also need 12 tablespoons of gluten-free flour, three eggs, and one and a quarter teaspoons of xanthan gum. Zygaityte says this combination makes a nice, soft dough.
Make the dough for your gluten-free ravioli
Mix the xanthan gum with flour and a pinch of salt in a bowl. Add eggs to the bowl and knead the mixture until it comes together. When you have a ball, dust the surface with gluten-free flour and continue kneading the dough. Zygaityte says the goal is to knead the dough until it looks like the ingredients are combined and the texture is smooth. Depending on the type of flour you use, you may need to add more if the mixture is too sticky.
Flatten the dough for the gluten-free ravioli
When your dough is thoroughly combined and smooth, it's time to form it into an oblong shape and cut it into three even sections. Wrap two of the sections with plastic wrap, and begin to work with the third section. Tear two large pieces of plastic wrap, and place the unwrapped section of dough between them. Using a rolling pin, flatten the dough until it is very thin. Zygaityte says that at this point, the dough should be almost see-through. When the dough is flat, set it aside and roll out the remaining sections of dough in the same way.
Make the filling for your gluten-free ravioli
Now that your dough is ready, it's time to get started on the filling. First, chop the tomatoes into small pieces, and mix them with the cheese by crushing it or mashing it between your fingers. The point of this is to make the two ingredients come together. Zygaityte says that while you are mixing the tomatoes and cheese together, it may still feel dry, and that's okay because once heated, the filling will become more like a sauce. And while we're on the topic of cheese, Zygaityte says that while you could substitute the feta with another cheese, she prefers feta because it is light and adds a nice salty flavor that contrasts with the sweetness of the tomatoes.
Make the ravioli using a mold
Now it's time to make the ravioli, and there are two ways you can do this — with or without a ravioli mold. If you are using a ravioli mold, carefully place one layer of the dough over the indentions. Zygaityte adds that if your dough feels sticky, you may want to brush a layer of oil on the inside of the mold so the ravioli will be easy to remove.
Add about a tablespoon of the filling on the pasta over the indentions. After adding the filling, add a second layer over the mold. Press the edges and corners down, turn the mold over, and carefully remove the ravioli. Zygaityte says that sometimes she needs to shake the mold to release the ravioli. If desired, cut the corners. Repeat until all of the dough is used.
Make the ravioli by hand
If you don't have ravioli mold, it's not a big deal. It's just as easy to make ravioli using your hands! First, you will want to use the edge of a cup or jar and cut circles from the dough. Holding one circle of dough, add about a tablespoon of the filling to the middle of it and place another circle of dough on top of it. Place the ravioli on a work surface and press the edges of it together firmly with a fork. Repeat until you have used up all of the dough.
Cook and enjoy your gluten-free ravioli
Once you've used all the dough and cut the ravioli, it's time to get cooking. You'll want to boil your ravioli for 25 minutes and serve with sun-dried tomatoes and feta cheese. Zygaityte says this dish works well on its own. "Personally, I love to make feta sauce and pour it over and that's it. But if you want a lighter option, I would pour half a teaspoon of olive oil over the ravioli on the plate and add chopped fresh tomatoes or figs," she told Mashed.
Covered in pasta or cheese sauce, our gluten-free ravioli will delight everyone in your household.
- 1 ¼ teaspoon xanthan gum
- 12 tablespoons gluten-free flour plus more for dusting and kneading
- 3 eggs
- 5 to 7 sun-dried tomatoes
- 1 cup feta
- Mix xanthan gum with flour and a pinch of salt in a bowl.
- Add the eggs to the bowl and knead it until it comes together.
- Dusk the surface of your work area with gluten-free flour and continue kneading the dough. Add more flour if it is too sticky — it will depend on your flour mix.
- When you will have a solid ball, cut it in 3 pieces and wrap two of them in cling film.
- Put the unwrapped piece between 2 pieces of cling film and roll it out. It should be very thin — almost see-through. Do the same with other pieces.
- Chop the tomatoes into small pieces.
- Mix the tomatoes with the cheese by crushing it with your hands.
- If you don't have a ravioli mold, you can use a jar and cut out ravioli circles with it. Take one of the circles in your hand, and put the filling in the middle. Place another circle on top and secure the sides by pressing them with a fork.
- If you have a ravioli mold, carefully lay the pasta layer over the ravioli mold. Then place the filling over the indentions. Cover with a second pasta layer. Press the corners to the edges and separate them, removing them from the mold.
- If there is leftover dough, form a ball, roll it out, and continue making the ravioli.
- Boil your ravioli for 25 minutes.
- Serve and enjoy.
| Calories per Serving | 317 |
| Total Fat | 15.9 g |
| Saturated Fat | 8.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 204.5 mg |
| Total Carbohydrates | 29.4 g |
| Dietary Fiber | 4.6 g |
| Total Sugars | 4.8 g |
| Sodium | 553.3 mg |
| Protein | 16.3 g |
