2-Ingredient Gluten Free Ravioli

Gluten free ravioli is much easier to make than you think! The dough uses only 2 ingredients, thats right TWO! All you need is a gluten free flour blend and eggs. Then, you can fill these ravioli pockets with anything you want.

When I first went gluten free I found it so frustrating that at italian restaurants they would have a great gluten free pasta meal, but of course no gluten free ravioli. So I set out on a mission to master making homemade gluten free ravioli myself. My husband has been making homemade ravioli for christmas every year so he was able to help me navigate masting this recipe in a gluten free version!

Easy gluten free weeknight meals are my favorite! I love quick italian recipes, like this gluten free chicken and eggplant parmesan, this chicken mozzarella tomato skillet and this pesto caprese salad.

why you’ll love this allergy friendly recipe

• This gluten free ravioli recipe uses minimal ingredients. Just eggs and dough! Thats it!
• This is a great clean-out-the-fridge recipe because you can fill the ravioli with any leftover cheeses, vegetables or herbs you want! I most often use ricotta cheese, basil, caramelized onions and parmesan.
• You can really use anything you want inside the ravioli pockets, from potatoes to make pierogies to cream cheese and crab to make gluten free crab rangoon pasta! I miss crab rangoons so much so this is really a nostalgic flavor profile for me!
• You can roll this pasta out with a rolling pin. You do not need any pasta machine for this homemade ravioli recipe!
• This gluten free ravioli recipe is so much less expensive than buying the pre-made ones in your local grocery store.
• You can scale this recipe and make a big batch for a holiday get together!

ingredients & substitutions

Gluten-free flour: I like to use an all purpose gluten free flour blend in these gluten free raviolis. The type of flour you buy directly affects the texture of the dough. Cup 4 cup, Trader Joe’s, King Arthurs or Bob’s red mill (in the blue bag) are my go-to’s. You can also use another type of gluten-free flour like rice flour, almond flour, or buckwheat flour but the texture will be different and you may need to add slightly more or less moisture.

Eggs: This is used to help bind the gluten free ravioli dough.

Ricotta: Any cheese works great here but I love a soft cheese for a soft filling. You can also use a dairy free ricotta for a dairy free recipe. Goat cheese works great too!

Basil: Use spinach, parsley, or oregano as a substitute.

directions

Step 1

In a bowl or on a counter, make a mound with the gluten-free flour. Use your hand to make a hole in the center. Add the eggs.

Whisk the eggs in the hole and then slowly begin to push in the flour little by little, making the dough ball with your hands. Since it is gluten free you do not need to kneed or let the dough sit. Just create the dough ball and move to the next step

Step 2

Making the filling: In a small bowl, combine the ricotta cheese, parmesan cheese, and chopped basil. Stir until well combined.

Step 3

Assembling the gluten free raviolis: Divide the dough into four equal parts. On a lightly floured surface, roll out one part of the dough into a thin sheet. Repeat with the remaining dough. Place dollops of the ricotta filling on the dough, leaving space between each dollop. Fold the dough over the filling and press the edges together to seal. Use a ravioli cutter or a knife to cut out the ravioli.

Step 4

Bring a large pot of salted water to a boil. Cook the ravioli for 5-10 minutes, or until they float to the surface. The thinner the ravioli dough the quicker it will cook. The thicker the dough the longer it will take.

Step 5

Serve the gluten free ravioli with your favorite pasta sauce.

expert tips & tricks

• If the gluten free ravioli dough is too sticky, I add a little more gluten-free flour.
• If it’s too dry, I add one teaspoon of water at a time until the texture is better.
• For a richer filling, use whole milk ricotta.
• I like to experiment with different fillings, such as spinach and ricotta or mushroom and cheese.

serving, storing and meal prepping

To serve, I always toss cooked gluten free ravioli with my favorite pasta sauce. I garnish with additional Parmesan cheese and fresh basil.

For fridge storage, I place leftover ravioli in an airtight container with a small amount of pasta water to prevent sticking. I reheat gently in a pan with a little sauce over low heat.

To freeze, I lay cooked gluten free ravioli flat on a baking sheet and freeze until solid. Then, I transfer to a freezer-safe bag.

When I am ready to eat, I boil frozen gluten free ravioli in salted water for a few extra minutes.

Looking for more allergy friendly easy recipe?

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