A homemade gluten-free ravioli recipe? Could there be one that works?
Now that I’ve gotten a recipe for homemade gluten-free pasta to work, it was time to figure out if that same recipe could be used to make some unbelievably tasty gluten-free ravioli.
Okay. It’s raviolo. If you are looking at the picture, I just have the one, so that’s a raviolo. The reality, though, is that there’s no way I was just going to make or eat just one! This recipe makes a bunch of yummy ravioli.
The solo raviolo just makes for a pretty sexy picture, if I do say so myself!
The ravioli for this ravioli recipe were made with the gluten-free pasta dough that I wrote about in an earlier post, so I’ll skip the part where I tell you how to make the dough from scratch. Just get to the point where you have wide sheets of pasta, and we can pick up from there.
... you might not be able to share them... Click To Tweet
It was really exciting to test this gluten-free ravioli recipe because I wanted to see how the dough would hold up to being filled, sealed, and then simmered in water. I’ve had some issues in the past with non- gluten-free ravioli in more than one ravioli recipe falling apart while they were simmering, so I was a little nervous dropping my pretty babies in the hot water.
Fortunately, they held up! Not one of them had a problem! Now, that’s probably because I’ve made tons of ravioli over the years and I was really careful to seal them well, so you might want to do the same. There’s a lot to be said for having years of experience doing anything, so let me use my experience to let you know that if your ravioli start falling apart, it might simply be because you didn’t really press and seal the edges of the pasta dough or because you’re boiling the water instead of keeping things at a gentle simmer.
If you have the time though, the fresh ricotta is so much better. Just make sure that you drain any excess moisture off of your ricotta before you fill the ravioli. The easiest way to do this is to just put some ricotta in a fine-mesh strainer or in a cheese cloth for 20-30 minutes, letting the whey drain off.
I used fresh cherry tomatoes from the garden and the flavor was absolutely incredible. (If you’re looking for motivation to start a little garden of your own, you might want to check out this post on why absolutely everyone should start a backyard garden.) Cherry tomatoes from the store will work perfectly, of course.
However, if you only have canned tomatoes and like a little spice, go ahead and try these ravioli smothered with this recipe for chickpeas with spicy tomato sauce! Of course, there’s also the rich, decadent, and just creamy enough tomato pasta sauce. Or, if you really want to change things up, there’s a recipe for a wonderfully nostalgic macaroni and cheese sauce here that would be pretty amazing on these little cuties.
If you try that, though, you might not be able to share them…
I talked about this before, but if you’re not sure what tools to use here, I’m using a wonderful Ovente vintage stainless-steel pasta maker that I bought because the price was amazing ($24!) and the reviews were good. I can tell you that it works great! If you’re looking for a sturdier and much higher quality pasta maker that will stand the test of time, check out the Atlas pasta maker that I’ve had the great fortune to use in a couple of professional kitchens. This thing holds up to some significant abuse and turns out perfect pasta every time.
You can use a cookie cutter for the ravioli, but you also have the option of using ring molds, which are fantastic for everything from cookies to biscuits and can also be used for things like forming tartare (check out the Seriously Healthy “Salmon Tartare” Kale Salad and the Fresh Salmon and Dill Tartare if you want an example.) I love these ring molds and I use them for absolutely everything, even spacing out trays of cooling cookies! You can also up your game and get actual ravioli molds and ravioli cutters! Amazon, of course, has everything.
A Homemade Gluten-Free Ravioli Recipe With Fresh Ricotta, Balsamic Roast Cherry Tomatoes and Herbs
- 2 cups (1 pint) Cherry Tomatoes
- 2 Tbs Olive Oil
- 3 Tbs Balsamic Vinegar
- 1 pinch Salt - more to taste
- Black Pepper - to taste
- 3-5 sprigs Thyme
- At least 2 Pasta Sheets
- 1 Tbs Parmesan, grated (plus more for garnish)
- 1 cup Ricotta (more if making a larger batch of ravioli) - drained (you can just put it in a fine mesh strainer to let the extra water fall out)
- Herb Puree - 1 Tbs for 1 cup ricotta, plus more for a larger batch and even more if you want to garnish the plate with it like I did for the picture.
- Water - for sealing ravioli and a large pot of salted water for cooking pasta
- salt, pepper
- Preheat oven to 350°
- Get a pan very hot on the stove. Make sure that you have a pan that you can put in the oven. No plastic or rubber parts!
- Hit the hot pan (off the heat) with the balsamic vinegar, return it to the heat, and let it reduce by 1/3. (If you're nervous, go ahead and gently heat the vinegar in the pan and let it reduce. It won't ruin the recipe at all. Just get it nice and hot right before you add the other ingredients.)
- Add the cherry tomatoes, salt, pepper, thyme, and olive oil and put in the oven for 15-20 minutes, until your tomatoes are soft and wrinkled and the balsamic vinegar is nice and thick.
- Remove from oven and cool or use right away.
- If you have ring molds or cookie cutters that are the size you want your ravioli, grab them! (If you don't have cookie cutters, you can always just wing it or cut square pieces. Just be aware that if you don't measure carefully, you will probably not like how things wind up...)
- Bring a pot of salted water to a boil.
- Mix 1 cup ricotta with 1 Tbs parmesan and 1Tbs herb puree. Taste and see if you want to add salt and pepper.
- Gently lay one sheet of pasta on a lightly floured surface. Place a tablespoon of filling on your pasta sheet, making sure to leave space for the cookie cutter that you are using. This part is really tough to describe. If you are making big ravioli, you'll want more filling and to have more space between the mounds of filling on your sheet. You don't want to use so much that your ravioli tear and won't seal well. Just a small mound right in the center of where you want to cut out your ravioli. Grab your cutter and test the size to see if you have enough space to work with.
- Working relatively quickly, brush warm water around your filling where you want the ravioli to seal.
- Okay. This is where technique really comes in to play. Take the second sheet of pasta and very, very gently drape it over the first sheet. Carefully press the top sheet over the filling, getting rid of excess air and sealing the two sheets together. If you want precise circles, gently press a smaller cookie cutter with a dull edge over the filling, being careful not to cut the dough at all.
- Cut out ravioli and press edges again to make sure they are well sealed.
- Lower the pasta water to a simmer.
- Carefully lower just a few ravioli into the water. I like to use a wide slotted spoon for this. I usually cook one test one first, just to make sure I've done a good job sealing my ravioli. If your test one leaks, you can go back and carefully use a little more water and press the edges together a little more carefully to make a better seal.
- Cook for 3-4 minutes, depending on the size and thickness of your ravioli.
- Carefully remove ravioli, drain, and you're done! I usually drizzle a little oil over my pasta to keep it from sticking if I know it will be a few more minutes before I'm ready to serve them. Toss or top your gluten-free ravioli with sauce and dig in!
- Cut out ravioli shapes
- Place filling on one ravioli bottom piece
- Brush with water
- Place second ravioli piece over top. Seal carefully, pressing out excess water.
- I don't love this way because 1) the top sheet is always a little smaller than the bottom because it has to cover the filling, or else you have to try to stretch the piece a little and 2) if you can master the way above, it's so incredibly much faster!!
Looking for a great salad or appetizer to go with your ravioli? You might like the
or any of these healthy salad recipes!