Gluten-Free Ravioli

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This recipe for gluten-free ravioli is made with easy techniques and requires no special equipment. It's comforting, cheesy, and gluten-free!

Prep Time1

Cook Time4

Total Time1 4

Course: Dinner

Cuisine: Italian

Keyword: Gluten-Free Ravioli

Servings: servings

In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt. Create a well in the center and add the eggs, water, and 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 the ricotta cheese, parmesan cheese, lemon juice, black pepper, nutmeg, and salt. Mix well and set aside.
Divide the dough into 6 equal portions. Work with one portion at a time (cover the others to prevent drying). On a lightly floured surface, roll out the dough into a thin rectangle, about 10x4-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.
Place the formed ravioli on a lightly floured surface while you work with the remaining dough and filling.
To cook the ravioli, bring a large pot of salted water to a boil. Then turn the heat down to low and gently drop the ravioli into the water and cook for 3-4 minutes, or until they float to the surface and are tender.
Remove the cooked ravioli with a slotted spoon and serve immediately with your desired sauce or toppings.

Make sure to press the edges closed and turn the heat to a gentle simmer before adding the ravioli to avoid them bursting open.
To Store: You can store the dough and filling separately for up to 2 days before assembling and cooking.
To Freeze: Lay the uncooked ravioli in a single layer on a baking sheet, freeze until solid, and store in a freezer-safe bag/container. Cook from frozen and add a few minutes to the cooking time.
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