This simple recipe for gluten-free ravioli is made with easy techniques and requires no special equipment! I stuff homemade gluten-free pasta with a creamy ricotta and Parmesan filling (which is seasoned with a pinch of nutmeg) before shaping and boiling until tender. Once prepped, they cook in less than 4 minutes and can be topped with your favorite sauce or served plain with a sprinkle of cheese—which is my favorite way to enjoy them!

Gluten-Free Ravioli Recipe

I know this is my recipe, but these have to be the best gluten-free ravioli I’ve ever eaten. Others I’ve tried can be gummy and chewy, but these come out perfectly al dente every time! I took the same steps from when I developed my gluten-free gnocchi recipe and applied them here—making sure everything was measured correctly, with enough moisture, and adding xanthan gum to ensure the perfect texture. It always works like a charm! Use your favorite all-purpose gluten-free flour blend and take a look at my step-by-step photos below to see how I shaped the pasta.

Ingredients

• All-Purpose Gluten-Free Flour: Adds structure to the gluten-free ravioli dough without compromising flavor.
• Xanthan Gum: A gluten-free baking essential, this helps bind the dough and give it elasticity. Omit it if your gluten-free flour blend already contains it.
• Eggs: Use large, room-temperature eggs to ensure there’s enough added moisture. Medium or small eggs won’t provide enough liquid for the dough.
• Water: Helps bind everything together and adds moisture.
• Olive Oil: Adds a subtle richness and makes the dough easier to roll out.
• Ricotta & Parmesan Cheese: Creates the creamy, cheesy filling for our homemade gluten-free cheese ravioli. Use freshly grated Parmesan for the best flavor and melt. Not a fan of these cheeses? I’ve shared some other filling ideas below!
• Lemon Juice: A splash of lemon juice adds some tang and brightness to the filling.
• Seasonings: I add salt to the ravioli dough and the filling to enhance the overall flavor. I also add nutmeg and black pepper to the cheese mixture for extra depth.

Tips and Suggestions

• Knead the dough until it’s smooth and pliable. This should only take 2-3 minutes!
• Don’t skip the resting time! Those 30 minutes hydrate the flour and make the dough easier to work with. I usually use that time to prepare the filling and any sauces or toppings.
• I always use a fork to bring the eggs and flour together; then, I use my hands to knead the dough. You don’t need to use a food processor, nor do you need a pasta machine. However, if you have either of these tools, feel free to use them! Just be careful not to overmix the dough.
• I recommend working in batches when you’re stuffing the ravioli. Portion out the dough and then cover the rest with a clean kitchen towel (to keep it from drying out) as you roll and stuff each batch.
• Leave at least a 1/2-inch border when shaping your dough so you have enough room to seal and crimp the edges. You don’t want any filling leaking out while cooking! I place the filling about 2 inches apart on the rolled-out dough, which gives me enough space to work with.
• You can prepare the dough and filling ahead of time and store them separately in the refrigerator for up to 2 days. It’s best to assemble them just before cooking to prevent the pasta from getting soggy.

Can I Use a Different Filling?

You can experiment with different fillings as long as they’re not too wet or chunky. Just keep the overall amount of filling the same as I’ve recommended in this recipe. Some delicious fillings you can try are:

• A mix of cheeses—mozzarella, Gorgonzola, provolone, etc.
• Butternut squash and sage
• Roasted red pepper and feta cheese
• Spinach and ricotta cheese

How Do I Stop the Ravioli From Bursting Open During Cooking?

Both shop-bought and homemade gluten-free ravioli can burst open during cooking if they’re overfilled or not sealed properly. Make sure to seal the edges well by pressing firmly around the filling and ensure that you don’t enclose air pockets. Also, reduce the heat of the water before adding the ravioli. Let them simmer gently to prevent them from breaking apart.

Serving Suggestions

I love serving this recipe with fresh basil, shredded Parmesan, and a good glug of olive oil. You can also top it with our gluten-free spaghetti sauce or dairy-free alfredo. However, my family loves them served with gluten-free turkey meatballs and gluten-free garlic bread!

Storage Instructions

I wouldn’t assemble the ravioli ahead of time because the filling might make the pasta too soft. You can make the dough and filling and store them separately in the fridge for up to 2 days. When you’re ready to cook, just roll out the dough, fill it and cook as instructed.

However, you can freeze uncooked gluten-free ravioli for up to 3 months. Arrange them on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. You can cook them directly from frozen—just add a minute or two to the cooking time.

More Gluten-Free Pasta Recipes to Try!

• Almond Flour Pasta
• Gluten-Free Gnocchi in Tomato Sauce
• Gluten-Free Tuna Casserole
• Gluten-Free Pasta Salad
• Gluten-Free Egg Noodles

How to Make Gluten-Free Ravioli Step-by-Step

In a large bowl, whisk together 1 ½ cups gluten-free flour, 1 teaspoon xanthan gum (if using), and ½ teaspoon salt. Create a well in the center and add 2 large eggs, 2 tablespoons water, and 2 tablespoons olive oil.

Using a fork, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and pliable.

Cover with plastic wrap tightly and let rest for 30 minutes.

In a bowl, combine 1 cup ricotta cheese, ½ cup Parmesan cheese, 1 tablespoon lemon juice, ¼ teaspoon black pepper, a pinch of nutmeg, and a pinch of salt. Mix well and set aside.

Divide the dough into 6 equal portions.

Work with one portion at a time (cover the other to prevent drying). On a lightly floured surface, roll out the dough into a thin rectangle, about 10×4-inches, and about 1/8-inch thick.

Place heaping tablespoonfuls of the filling about 2 inches apart on one half of the dough sheet.

Fold the other half of the dough over the filling and press gently around each filling to seal the ravioli.

Use a ravioli cutter or a knife to cut out individual ravioli squares or rounds.