Homemade Gluten Free Ravioli That Tastes Like the Real Deal – Gluten Free Pasta Recipes
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.
Servings: 4 servings
Ingredients
- 2 cups gluten free flour blend (plus more for dusting)
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Water, as needed (up to 2 tablespoons)
- Filling of your choice (ricotta, spinach, dairy-free cheese, etc.)
Instructions
- In a large bowl or mixer, combine the gluten free flour and salt.
- Make a well in the center and crack in the eggs. Add the olive oil.
- Slowly incorporate the flour into the wet ingredients until dough forms.
- Add a tablespoon of water at a time if the dough feels too dry.
- Knead the dough until smooth (about 3-5 minutes). Let it rest for 15-20 minutes, covered.
- Roll out dough into thin sheets. Use a pasta machine if you’ve got one—your arms will thank you.
- Spoon filling by teaspoons along one sheet, leaving space between each. Place another sheet on top.
- Press around each mound to seal, then cut into ravioli shapes. Use a fork to crimp edges if you’re feeling fancy.
- Bring a large pot of salted water to boil. Gently drop in ravioli and cook 3-4 minutes, until they float.
- Serve immediately with your favorite sauce, or freeze for a future pasta party.