Making your own ravioli doesn’t have to feel like climbing a mountain in flip-flops. I promise, it’s not only doable, it’s wildly satisfying. We’re talking tender pasta pockets made with love (and zero gluten), filled with whatever your heart desires. Whether you’re dairy-free or just hunting for a new dinner adventure, this gluten free pasta recipe’s got your back. This one’s perfect for gluten free dairy free recipes, gluten free dairy free recipes dinner, Gluten Free Dairy Free Dinner nights, and honestly, any evening where you want comfort food that doesn’t come in a box. This isn’t just another gluten free recipe—it’s your ticket to Italian night without the belly ache. So grab your favorite apron and let’s roll (literally). A good gluten free ravioli recipe is worth every bite.

1) Key Takeaways
2) Easy Homemade Gluten Free Ravioli Recipe
3) Ingredients for Homemade Gluten Free Ravioli
4) How to Make Homemade Gluten Free Ravioli
5) Tips for Making Homemade Gluten Free Ravioli
6) Making Homemade Gluten Free Ravioli Ahead of Time
7) Storing Leftover Homemade Gluten Free Ravioli
8) Try these Main Course Recipes next!
9) Homemade Gluten Free Ravioli Recipe
10) Nutrition

1) Key Takeaways

This recipe walks you through how to make gluten free ravioli at home from scratch.
It uses just a few pantry staples and can be made dairy free with ease.
Cooking tips help you get that tender, chewy pasta texture without gluten.
Filling and sauce options let you get creative with flavors and textures.

2) Easy Homemade Gluten Free Ravioli Recipe

When I decided to tackle gluten free ravioli, I braced myself for chaos in the kitchen. But it surprised me. This dough rolls smooth, the texture holds together, and the flavor doesn’t play second fiddle to any store-bought stuff. If you’ve ever avoided gluten free pasta recipes because you thought they were too complicated or fussy, this one’s for you.

The best part? You don’t need a ravioli press or any fancy gadgets. Just a rolling pin, a fork, and some enthusiasm. That’s it. We’re keeping this down-to-earth, like pasta night should be. My goal was to get that chewy bite you’d expect from traditional pasta and still keep it friendly for those who can’t do gluten. Mission accomplished.

I’ve tried this recipe with dairy-free ricotta, leftover roasted veggies, and even just herbs and garlic mashed together with olive oil. Every combo has worked. And if you’re following gluten free dairy free recipes dinner-style, this fits right into that plan. Give it a shot and trust me, you’ll wonder why you waited so long to try homemade gluten free pasta recipes like this.

3) Ingredients for Homemade Gluten Free Ravioli

Gluten Free Flour Blend: You want a mix that includes xanthan gum or add it separately. I use one that blends rice flour, potato starch, and tapioca flour. It holds together, rolls well, and tastes neutral which is perfect.

Eggs: Eggs help the dough bind. They bring structure and fat, giving the ravioli a rich bite. Three large ones should do the trick.

Olive Oil: Just a spoonful adds silkiness to the dough and helps it stay flexible. It doesn’t overpower the flavor, but it does the job in the background.

Salt: Half a teaspoon adds flavor. Without it, your dough will taste flat. You could go for sea salt or just regular table salt.

Water: Depending on the humidity in your kitchen or the blend you use, you might need a touch of water to get that dough to come together.

Filling of Your Choice: Ricotta and spinach work great, but this is your moment. Leftover squash purée, dairy free cheese, sautéed mushrooms—whatever fits your dinner vibe.

4) How to Make Homemade Gluten Free Ravioli

Step 1. Start by mixing your flour and salt in a big bowl. Make a well in the center and crack in the eggs. Add the olive oil. Use a fork to pull the flour in from the sides and start forming a dough.

Step 2. Once it starts coming together, switch to your hands. Knead it gently until smooth. If it’s too dry, add a teaspoon of water at a time until the dough holds but isn’t sticky.

Step 3. Let the dough rest for 20 minutes. Cover it with a clean towel so it doesn’t dry out. This helps the starches hydrate and makes rolling easier.

Step 4. Roll out half the dough on a floured surface as thin as you can. Gluten free dough doesn’t bounce back like regular, so this part’s forgiving.

Step 5. Drop your filling by spoonfuls onto the dough, spacing it out evenly. Lay the second sheet over the top and gently press around each mound to seal.

Step 6. Cut into squares or circles. Use a fork to seal the edges. This helps keep the filling where it belongs—inside the pasta and not leaking into your pot.

Step 7. Boil a big pot of salted water. Gently drop in your ravioli and cook for 3 to 4 minutes. They’ll float when ready. That’s your cue to plate.

5) Tips for Making Homemade Gluten Free Ravioli

Use a gluten free pasta recipe that includes a binding agent. That’s the trick to holding the dough together. If your flour blend doesn’t have xanthan gum, add a bit yourself.

Keep your surface and rolling pin dusted with flour. This dough is soft, so you’ll need to keep things from sticking without drying it out too much.

Don’t overfill the ravioli. A teaspoon goes a long way. Too much and you’ll have trouble sealing them, or worse, they’ll burst open in the pot. Less is more here.

6) Making Homemade Gluten Free Ravioli Ahead of Time

If your evening’s busy or you’re just planning smart, you can prep the dough and filling ahead. I make the dough a day in advance and keep it wrapped tight in the fridge.

You can assemble the ravioli and freeze them raw. Lay them flat on a tray to freeze first, then transfer to a bag. When you’re ready to cook, toss them straight into boiling water from frozen. Add an extra minute to the cooking time.

This trick works great for gluten free dairy free dinner nights when you want a meal that’s from scratch but not a hassle. Pull out a batch, boil, sauce, done.

7) Storing Leftover Homemade Gluten Free Ravioli

Leftovers? Lucky you. Store cooked ravioli in an airtight container. They’ll keep in the fridge for up to 3 days. Reheat them in a skillet with a splash of water or sauce.

If they’re sauced already, go low and slow. High heat can make gluten free pasta fall apart. You want to warm them gently without turning them to mush.

They reheat better than you’d expect. This recipe works well even the next day, especially with a drizzle of olive oil and a fresh grind of black pepper.

8) Try these Main Course Recipes next!

9) Homemade Gluten Free Ravioli Recipe