Gluten-Free Ravioli

This gluten-free ravioli recipe uses a tender pasta dough made with gluten-free flour and eggs, filled with creamy ricotta and spinach. Perfect for a cozy Italian dinner that’s entirely gluten-free!

Ingredients

• For the Dough:
• 2 cups gluten-free all-purpose flour (with xanthan gum, or add 1 tsp separately)
• ½ tsp salt
• 3 large eggs
• 1 tbsp olive oil
• For the Filling:
• 1 cup ricotta cheese (drained)
• 1 cup cooked spinach, chopped & squeezed dry
• ¼ cup Parmesan cheese, grated
• ½ tsp salt
• ¼ tsp black pepper

Directions

1. Step 1 – Make the Dough
2. In a large bowl, whisk together gluten-free flour, xanthan gum, and salt.
3. Make a well in the center and add eggs and olive oil.
4. Mix with a fork until dough starts forming, then knead for 5–6 minutes until smooth.
5. Wrap in plastic wrap and rest for 20 minutes.
6. Step 2 – Prepare the Filling
7. 5. In a bowl, combine ricotta, spinach, Parmesan, salt, and pepper. Mix well.
8. Step 3 – Roll & Shape Ravioli
9. 6. Roll dough thinly between two sheets of parchment (or with a pasta machine).
10. 7. Cut dough into strips. Place small spoonfuls of filling on one strip, cover with another strip, and press edges to seal (use a fork or ravioli cutter).
11. Step 4 – Cook Ravioli
12. 8. Bring a large pot of salted water to a boil.
13. 9. Drop ravioli in batches and cook for 3–5 minutes, until they float.
14. 10. Serve with marinara sauce or browned butter and sage.

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