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2 ingredient gluten free ravioli

2-Ingredient Gluten Free Ravioli

Kayla Cappiello
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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, Italian
Servings 4 servings
Calories 345 kcal

Ingredients
  

For the dough:

For the filling:

  • 1 cup fat free ricotta or dairy free
  • 2 tbsp parmesan cheese
  • 1 tbsp Fresh basil chopped

Instructions
 

Make the dough:

  • 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

Making the filling:

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

Assembling the ravioli:

  • 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.

Cooking:

  • 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.

Serving:

  • Serve the ravioli with your favorite pasta sauce.

Notes

  • If the 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.

Nutrition

Calories: 345kcalCarbohydrates: 57gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 134mgSodium: 152mgPotassium: 49mgFiber: 7gSugar: 5gVitamin A: 224IUVitamin C: 0.1mgCalcium: 195mgIron: 3mg
Keyword gluten free
Tried this recipe?Let me know how it was!