Pillowy, soft and filled with cheesy, fresh goodness – this gluten-free ravioli recipe defies all laws of GF nature. Soft, yet al dente in every way, it’s really undeniably delicious.
Creation-wise, they couldn’t be easier. But we suggest making our regular, spaghetti/fettuccini pasta first before attempting these! They’re super easy, but at the same time, you need just a biitttt of pasta-making experience under your belt to achieve best results.
Truly, the first pass on making these was incredibly straightforward, and the final product was worth every second. Paired well with an array of sauces, each bite is reminiscent of classic Italian-restaurant ravioli – except, it’s gluten-free ravioli Enjoy!
Gluten-Free Ravioli
Equipment
- ravioli press
- bench scraper
- KitchenAid with pasta attachments
Ingredients
For the ravioli
- 2 cups Cup4Cup gluten-free flour
- 4 eggs
- 1 egg yolk
- 1/4 tsp kosher salt
- 2 eggs, whisked (for an egg wash)
For the filling
- 1 ball fresh mozzarella cheese
- 2 tbsp Pecorino Romano cheese, finely grated
- 1 tbsp Parmesan cheese, finely grated
- 1 15-16 oz container whole-milk ricotta cheese (about 2 cups)
- 1/2 tsp kosher salt
- 1/8 tsp freshly grated nutmeg
- 1/4 cup fresh parsley, chopped
Instructions
Make the dough…
- Place the 2 cups flour on a plate and create a well in the center. Add the eggs and egg yolk into the well. Using a fork break up the eggs and slowly start to mix the flour into the eggs a little at a time. When the mixture forms a rough dough, pour the dough out onto a lightly floured surface and kneed in rounded, folding motions to bring it together. Wrap tightly with plastic wrap.
- Slice the ball into quarters, selecting one section to start with, and cover the remaining dough to keep the pieces from drying out. Dust the the section you've selected with flour and flatten slightly with the heel of your hand but not overly sticky (be generous with the flour). Using the pasta roller attachment on setting 1, feed one end of the pasta into the machine. This will begin to flatten it into a sheet. After each pass through the machine, fold the sheet in half and sprinkle both sides with generous amounts of flour, spreading it evenly across the dough until there aren't any sticky parts.
- Continue feeding, folding, flouring, and putting it through the roller again until the sheet stretches to the width of the machine. Be patient, the more you fold it and put it through the roller dusted with flour, the smoother it will get! As soon as the pasta reaches the end-to-end width, change the setting of the attachment to 2. Repeat the folding, flouring and feeding process once through. Then do another pass on setting 3 (our preference). Lay this piece on the counter and repeat these steps with another slice of dough. The goal is to have two pieces to lay on top of one another!
- Once the second piece of dough has been flattened, set them both on the counter beside one another.
Make the filling…
- Drain and cut 4 ounces of fresh mozzarella cheese into small cubes; add to a food processor fitted with the blade attachment. Add 1 ounce grated Pecorino Romano cheese and 1/2 ounce grated Parmesan cheese to the food processor.
- Add 1 container ricotta cheese, 1/2 teaspoon kosher salt, 1/8 teaspoon freshly grated nutmeg, and parsley to the food processor. Process until smooth, scraping down the sides as needed.
- Transfer the filling to a piping bag fitted with a wide, round tip OR into a large plastic bag To us the plastic bag, push the filling into one bottom corner and cut the corner of the bag when you’re ready to fill the ravioli!
Add the filling to the dough…
- With your filled bag in hand, squeeze about a quarter-sized dollop of the filling onto the sheet. With sheets of these size, you can place one dollop on the top half of the sheet and one dollop on the bottom half. This way, you get twice the ravioli!
- Once the filling has been placed, take a brush and brush the egg wash in a square around each filling. Place the second sheet of dough overtop and press your fingers lightly around each filling. Using your ravioli press, press each piece individually. Pull the excess dough away and, using your bench scraper, place each ravioli piece on a separate plate.
- Bring a large pot of water to a gentle boil Season generously with salt. Add the pasta and cook until al dente. Enjoy!
Hi there. I love your page!! Have you had success with the ravioli with King Arthur measure for measure?
Hi Rachel! Thank you so much!! We appreciate your comment more than you know 🙂 We have had success with the King Arthur Measure for Measure. Honestly, a lot of the M4M flours have been really great, but Cup4Cup has just been our standard over the years. Our biggest advice with this would just be to keep an eye on it, and make sure it’s not sticky throughout the process. Add more flour as needed if you feel like it’s still coming off on your hands! But, to make a VERY long story short, yes & we recommend that flour too!!