Gluten Free Ravioli Recipe

Mix dry ingredients

In a large bowl, whisk together 2 cups gluten-free all-purpose flour blend, 1/2 cup GF semolina (or extra GF flour) and 1/2 teaspoon salt until evenly combined.

Create well and add wet

Make a well in the center of the dry mix. Crack 3 eggs into the well, add 1 tablespoon olive oil and beat lightly with a fork, gradually incorporating the flour from the edges.

Bring dough together

Use your hands to bring the mixture into a rough dough. If the dough feels dry or crumbly, add up to 2 tablespoons warm water, 1 tablespoon at a time, until it comes together into a smooth, slightly tacky but not sticky ball.

Knead briefly

Transfer dough to a lightly GF-floured surface. Knead gently for 2–3 minutes to create cohesion (GF dough requires less gluten development). If very sticky, dust with a little extra GF flour or semolina.

Rest dough

Wrap the dough tightly in plastic wrap or place in an airtight container and rest at room temperature for 30 minutes. This relaxes the dough and hydrates the starches, improving rollability.

Roll dough thin

Divide dough into 2 equal portions. Keep the portion you aren't working with wrapped. On a lightly floured surface, roll one portion with a rolling pin (or run through a pasta roller on the widest setting, then progressively thinner) until it reaches about 1.5–2 mm thickness suitable for ravioli.

Cook and drain spinach

Place the chopped spinach in a large skillet over medium heat with a tablespoon of water. Cook, stirring, until wilted (about 2–3 minutes). Transfer to a fine mesh sieve or clean kitchen towel and press or squeeze to remove as much liquid as possible. Finely chop the squeezed spinach if not already finely chopped.

Combine filling ingredients

In a bowl, combine 1 cup ricotta, the drained spinach, 1/2 cup grated Parmesan, 1 egg yolk, 1 minced garlic clove, 1/8 tsp grated nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and taste; adjust salt and pepper as needed. The filling should be creamy and not overly wet—if it seems watery, add 1–2 tablespoons more Parmesan.

Chill filling

Cover and chill the filling in the refrigerator for at least 15 minutes to firm slightly, which makes piping/scooping easier.

Prepare work surface

Lightly flour (GF flour or semolina) your work surface and have a small bowl of water for sealing and a pastry brush or finger ready.

Form ravioli

Lay one sheet of rolled dough on the work surface. Using a small spoon or a piping bag fitted with a medium round tip, place mounds of filling about 1 tablespoon each (roughly 1-inch diameter) spaced 1.5–2 inches apart. Brush a little water around each mound to help seal. Lay a second sheet of dough over the first, pressing the dough gently around each mound to remove air. Use your fingers or the edge of a small round cutter to cut and seal individual ravioli. Press edges firmly; if needed, crimp with a fork (docking edges helps seal but avoid piercing the filling). Transfer formed ravioli to a lightly floured tray in a single layer. Repeat with remaining dough and filling.

Bring water to boil

Fill a large pot with water, add 1 tablespoon coarse salt, and bring to a rolling boil.

Cook ravioli

Gently add ravioli in batches to the boiling water. Stir gently when they first enter to prevent sticking. Fresh GF ravioli will cook quickly—once they float, cook for an additional 2–3 minutes (total ~3–5 minutes depending on thickness). Test one to ensure the pasta is tender. Remove with a slotted spoon to a warm plate or tray.

Make browned butter sage sauce

While the ravioli cook, melt 4 tablespoons unsalted butter in a large skillet over medium heat. Swirl occasionally. After about 3–4 minutes the butter will foam and then begin to turn golden-brown with a nutty aroma—watch closely to avoid burning. Add the fresh sage leaves and cook 30–45 seconds until crisp and fragrant. Turn off heat and stir in 1 teaspoon extra-virgin olive oil and the optional 1 teaspoon lemon zest to brighten the sauce.

Toss ravioli in sauce

Add cooked ravioli to the skillet with the browned butter and sage (if your skillet is large enough) and gently toss or spoon sauce over the ravioli to coat. If needed, add a tablespoon of pasta cooking water to loosen the sauce and help it cling to the pasta.

Serve

Plate the ravioli and drizzle remaining butter and crisped sage over each portion. Finish with 1/4 cup grated Parmesan and a light grind of black pepper. Serve immediately.