Easy Gluten Free Ravioli or Tortellini Recipe

Easy Gluten Free Ravioli or Tortellini Recipe

Homemade gluten free ravioli is so much easier to whip up than you might think. My cooking classes love to make these because they’re not only simple to roll out and stuff, they’re extremely useful!

Useful in that this recipe is the perfect excuse to empty the fridge to fill these gluten free pasta pockets with leftover cooked fish, hummus, cheese, mashed potatoes, cooked sweet potatoes, tapanade, grilled veggies … whatever you like and can tuck inside, it will make some great ravioli!

Gluten free ravioli

The other great thing about this gluten free ravioli recipe is that it’s naturally dairy-free and uses no eggs (vegan). If you’ve even been able to find gluten free ravioli in the store (usually frozen), it always contains either egg or dairy or both — that doesn’t work so well for everyone (plus they’re insanely expensive to buy!).

With this simple recipe, you can make your own gluten free, vegan ravioli dough and stuff it with whatever you like: cheese or no cheese; meat or no meat … you get the idea. The point is, it’s up to you!

sweet potato filling

Plus, making your own homemade gluten free ravioli is SO much less expensive than buying pre-made frozen ones. This recipe makes 10-12 large ravioli — I usually double it for our family of 4, but even then, it only requires 3 cups of my gfJules Flour plus some olive oil, then whatever you like to use as fillings (did I mention fillings are usually just leftovers in my house?!). You can easily see how economical this recipe is when you compare to the sticker shock of most gluten free pre-made foods.

And when I tell you this recipe is easy you MUST believe me! I literally (my kids tend to over-use this word, but here I really, really mean it!) mix up the dough in about 3-4 minutes. People: it’s literally (intentionally repeated) only my gfJules Flour, oil and water. That’s it!

A couple readers have shared that they added an egg to make the pastry taste richer — totally an option! But also not necessary, so make it either way you prefer. (check comments for more info on adding eggs)

To mix the dough, I use one of my favorite tools — the pastry blender — but you could even use a fork or just your hands to mix up the dough. Once the dough is made, I wrap it and set it aside while I prepare my leftovers, er … I mean, very fancy fillings.

My son’s favorite is homemade mashed potatoes, so I sometimes whip some of those up too and start boiling my water. By the time I’m ready to roll out the dough, I have everything ready to stuff, and hopefully a helper or two because it really is fun to make them.

Roll the dough out almost like you would a pie crust and cut to whatever size or shape you like, as long as there’s a pair so you can put them together to make the ravioli. I’ve used large biscuit cutters or just a knife to cut lasagne-size strips which I then cut in to squares or rectangles — honestly, it doesn’t matter!

gluten free ravioli sheets

Again, I want you to know how easy and forgiving this recipe is! When you use my gfJules Flour to make the dough, it also stretches around the fillings so there’s no frustrating breaking or crumbly dough. It’s easy peasy.

Where was I? Oh, right, the fillings. So put a dollop of filling in the middle of one square/rectangle/circle of dough, wet the edges with a finger and place another similarly-sized piece of dough on top, press together and seal well by pressing a fork into the edges (just like when you make my homemade gluten free pop-tarts!) and you’re in business.

gluten free ravioli filling

Boil for about 3 minutes and serve with whatever sauce you like. You could literally (ahem) make this every night of the week, using different fillings, and you’d have a different dinner. You need this recipe in your life – it makes meals so much more fun!

Start out with one of my fillings recipes if you need some inspiration. Sweet potato filling is one of my favorites, and mashed potato filling is always a guaranteed hit! My no-garlic pesto sauce is another great starting point for delicious fillings or my avocado pesto drizzled on top instead of regular pasta sauce.

gluten free ravioli ready to boil

Gluten free ravioli ready to boil.

 

If you want to make your own frozen ravioli to have on hand for next time, undercook the pasta by boiling only 2 minutes total, drain and allow to cool. Place inside a zip-top freezer bag with wax paper in between to keep them from sticking. Place frozen ravioli in rapidly boiling water for another 2-3 minutes, or until soft. Drain and serve.

Have fun with this recipe – it’s a keeper!

gluten free ravioli with vegetables

gluten free ravioli with tomatoes

Easy Gluten Free Ravioli or Tortellini Recipe

Yield: 10-12 ravioli
Prep Time: 1 hour
Cook Time: 6 minutes
Total Time: 1 hour 6 minutes

This gluten free ravioli recipe is a keeper because the soft, pliable dough my gfJules flour yields is a DREAM to work with. Try it today. MAMMA MIA!

Ingredients

  • 1 1/2 cups gfJules™ All Purpose Gluten Free Flour
  • 1 Tbs. extra virgin olive oil
  • 1/2 cup very warm water
  • salt for water
  • Fillings: pesto; hummus; tapenade; bruschetta; cheese and roasted peppers; sweet potatoes, mashed potatoes, roasted veggies, etc.

Instructions

    Measure and add gfJules™ All Purpose Gluten Free Flour to a large bowl and form a shallow well in the flour.  Add the oil and water a little at a time into the flour well and mix with pastry blender or fork until it all comes together into a smooth ball or disc.  Wrap in clear plastic wrap and allow to rest for 30 minutes to 1 hour.

    Bring a large pot of water to boil with salt.  Remove half of the pasta dough and leave the other half wrapped.  Roll it into the shape desired: ravioli, tortellini, lasagne, etc. Roll a little thinner than lasagne noodles — remember that you’re putting two pieces of dough together so you don’t want the edges to be thick and doughy, but the dough shouldn’t be so thin that it’s easy for the fillings to poke through.

    It doesn’t matter the shape you cut the dough, just as long as you have pairs that match.

    For ravioli, prepare a clean counter or pastry mat by dusting with gfJules™ All Purpose Gluten Free Flour and cut with a large biscuit cutter or roll into long strips, cutting into equal-sized squares or rectangles.

    Drop a dollop of filling in the middle of every 2 pieces of dough. Dab the edges with wet fingers, and press the two sides together to seal; press the tines of a fork into the edges if desired, to make sure they are sealed. Set filled ravioli aside on a plate and cover with a damp towel while making remaining ravioli.

    Drop into boiling water.  Cook for about 3 minutes — the dough will become more translucent and the raviolis should float before removing with a slotted spoon.

    For tortellini, make the square or circle larger than with the ravioli because you’ll need more dough to bring the edges together. Fill as directed above, then fold the dough over itself, one corner to the opposite, then pull the other two corners together and dab with water to make them stick. Follow the directions below for boiling as you would ravioli.

    Serve warm with your favorite sauce.

Notes

Easily doubled.

Add 1 mixed egg to dough for richer flavor or if using a pasta roller.

Don’t forget if you want to use a pasta roller, add an egg. It makes the dough even stretchier.

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Homemade Gluten Free Ravioli - also vegan/dairy-free. Fill with YOUR favorite fillings | gfJules
Homemade Gluten Free Ravioli gfJules.com
Homemade Gluten Free Ravioli - stuff with your favorite fillings and make any night more special. Super easy recipe that's makes a stretchy dough that's a dream to roll out and fill. No need for a pasta attachment or roller; you can make these beauties by hand! gfJules.com #glutenfree #ravioli #vegan
Homemade Gluten Free Ravioli or Tortellini - stuff with your favorite fillings and make any night more special. Super easy recipe that's makes a stretchy dough that's a dream to roll out and fill. No need for a pasta attachment or roller; you can make these beauties by hand.

Easy Gluten Free Ravioli or Tortellini Recipe

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116 thoughts on “Easy Gluten Free Ravioli or Tortellini Recipe

  1. Hello! Excited to try this recipe but a bit confused about the egg. Do you add the egg in addition to everything above? Or do you use less oil and water? Thank you!

    • Hi Emily, this recipe was developed without adding an egg, but some readers have decided to try adding an egg for flavor and they liked the addition. Given that it’s an addition of more liquid, you are correct that you’d need to reduce other liquids somewhere, so reduce the water accordingly. What I would suggest is if you’re going to add the egg, then you’d add the oil and egg and only add enough water to get the dough to hold together well. You can always add more gfJules Flour if you add too much water, so it’s not that big of a deal if you end up adding too much water in this particular recipe, but that’s the way I would approach it. Hope that helps!
      ~jules

    • Hi Mellie, most gluten free doughs tend to get a bit more fragile when cold from the fridge, which is why I don’t say to refrigerate this dough. I like wrapping it and resting it on the counter before rolling it out. If you do refrigerate it first, let it come closer to room temp before rolling it out. Otherwise if it’s crumbly, I’d say you either didn’t add enough liquid or I’d look to ingredients: did you use my gfJules Flour? That really does make a difference. Make sure you’re following the ingredients specified and if the dough doesn’t hold together well after mixing (if it’s crumbly at all) then you need to add more water before wrapping it and setting it aside because that’s not going to get better. I hope you do try the recipe again with these tips!
      ~jules

  2. Hi, recipe looks great for those with intolerances. Can you use any brand of gf flour or does it have to be this gf jules version? Thanks.

    • Hi Nicole, so happy you’re excited to try this gluten free ravioli recipe! All gluten free flour blends are VERY different. I know from other readers’ experiences that using other flour blends in this recipe will likely not produce good results because other blends don’t add stretch to the dough making it easy to roll out and wrap around the fillings while also keeping the dough soft and light for great finished results as well. Here’s more information on gluten free flours and what makes them all so different. Happy baking!
      ~julese

  3. I have made these ravioli several times. Not only easy to make but SO delicious. Thank you for this amazing flour.

    • You are so very welcome, Barbara! I’m thrilled to hear you’re loving my gfJules Flour and this gluten free ravioli recipe! I’d love to know what your favorite filling is!
      ~jules

  4. Pingback: Preparing for Emergencies Gluten Free

  5. WOW! When I actually can find gluten-free ravioli it pains me to buy it because it’s SO expensive. And they usually fall apart when cooking. I made the dough in the time it took for my toast to toast and refrigerated the dough until evening. I mixed some ricotta, fresh basil, salt, pepper oregano. Got to work on the dough – my first time ever making any sort of pasta dough. One tip – when you cut out the dough, place the piece on a pan lined with parchment, put your dollop filling on there and then place the top on (less moving around), crimp edges with a fork. I cooked them just as directed – 3 minutes, the little pillows floated to the top completely in tact! I did use a slotted spoon to remove them (nervous about them breaking on draining, but I think they will hold!) DELICIOUS, FRESH and SO EASY!

    • That’s so great to hear, Sue! I’m thrilled that you went for it and tried this recipe even though you’d never made pasta before. Isn’t amazing how easy it actually was?! And yes, SO MUCH LESS EXPENSIVE!!!! I’m happy you now have this great recipe in your repertoire for use any time!
      ~jules

  6. Hi Jules,
    For a more consistent product, I use a scale to weigh my ingredients for recipes rather than by volume. Do you have a weight measurement for the flour in this recipe rather than the 1-1/2 cup volume measurement? We’re planning on having a pasta making day with our extended family and need to make sure we have enough flour on hand to make multiple batches of pasta.

    Also, will this recipe work in a pasta extruder if egg is added to the mix? Thanks!

    • Hi Shari, I also weigh my flour and it’s so much faster! I have been going back in to older recipes like this one and adding the weights, but you can always know that 1 cup of my gfJules Flour weighs 135 grams, so here, 1 1/2 cups is 202 grams.
      As for using a pasta extruder, I agree that egg is usually critical in helping the extruded dough keep its shape. You could add egg to this dough, or try my gluten free Lasagna Noodle recipe instead. Sounds like a fun event – enjoy the homemade gluten free pasta!
      ~jules

  7. OK, I will admit I am a bread and pasta snob. I have been making my own Italian crusty bread and homemade pasta for years. I am married to a man who is half Sicilian and half Italian . Bread and pasta are like the Holy Grail in our home. Then I learned that I have a significant gluten sensitivity issue and was advised by my doctor and my Gastroenterologist that I needed to give up gluten!!! What !? I was in a panic. I started reading and researching voraciously to find out what my options were. I found GFJules.com and based on reviews and awards, I decided that I would try her Gluten Free flour and make my own pasta from scratch.

    Today I made my first homemade gluten free ravioli using GFJules GF flour and her ravioli recipe. WOW! I was amazed and so was my husband. Kudos to you, Jules! I can’t tell you how happy I am to have a yummy pasta that is gluten free. You are a life saver.

    I did add one egg to the recipe based on some previous reviews and found the dough to be lovely, soft, stretchy and very structured once cooked. In the past, when I made pasta dough with wheat flour, I always had some ravioli fall apart when cooking. Not one ravioli broke apart with this beautiful dough. I could make this pasta for any of my Italian/ Sicilian relatives and I am sure none would know it was gluten free!

    Thank you Jules, for all your research, experimentation and practice it must have taken to develop this wonder GF flour.

    • Bread and Pasta snobs unite!!! There’s no need for compromise just because you’re living gluten free! So glad you maintained your high standards and didn’t give up on great gluten free pasta! Thank you so much for letting me know that you are on your way to a tasty, fulfilling gluten-free future with homemade gluten free ravioli at your start!!! I hope you are also finding that you’re feeling better eating gluten free, so you have the best of all possible outcomes!
      May all your baking be happy from here on out!
      ~jules

  8. I love making pasta and love using my Mercato hand cranked pasta sheeter. I have read that some folks have had difficulty putting this pasta dough through a pasta machine. If I add an egg or two to this recipe, will that give the dough more structure and make it more suitable for putting through the machine? Will one egg be enough or should I add two? Will the addition of the egg(s) require an increase of any of the other ingredients?

    Thanks in advance for your response.

  9. Hello, love the ravioli. I was wondering if you have any suggestions what should I add to dough for polish Pierogi. I need for dough to be more elastic and stretchy,
    Thank you
    Ania