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, tapenade, grilled veggies … whatever you like and can tuck inside, it will make some great 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!
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)
You can also add steamed spinach to the dough for a really pretty effect. Just work the cooked spinach into the dough (I use my hands to incorporate it, but I like playing with my food!) and then roll the dough out just as you would with the dough recipe as written.
Roll out, fill, fold and press and cut.
Make these ravioli any shape or size YOU like — they’re homemade and they’re yours!
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 — either in a line as pictured above, or in pairs. 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!
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.
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.
Here’s a yummy recipe for easy cheese ravioli filling which I’ve converted to vegan using my favorite dairy-free substitutes.
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 and share your yummy pics in the comments below — I’d love to see them!
Easy Gluten Free Ravioli or Tortellini Recipe
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!
- 1 1/2 cups (202.5 gr) gfJules® Gluten Free All Purpose Flour
- 1 Tbs. extra virgin olive oil
- 1/2 cup very warm water
- 2 cups steamed spinach (optional)
- salt for water
- Fillings: pesto; hummus; tapenade; bruschetta; cheese; roasted peppers; sweet potatoes, mashed potatoes, roasted veggies, etc.
- pasta sauce
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. If adding steamed spinach, add into the dough at this time. 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.
Add 1 mixed egg to dough for richer flavor or if using a pasta roller.
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I love using your flour but am having trouble with this recipe and my new pasta machine. The dough is too sticky. Any ideas??
Hi Sue – so glad you love using my flour! The thing about those machines is that they always work better with doughs that use eggs. I make the ravioli by hand and don’t use a machine at all – it works great. To try a recipe that works well in a machine, here’s my Chocolate-Black Bean Pasta recipe that Gluten Free & More Magazine published a couple years ago. Let me know how it goes!
I’ve used this recipe to make ravioli and potstickers. This is a great recipe for potsticker wrappers too! They turn out really well after being steamed (I steam pork stuffed dumplings for 15 minutes before frying or freezing), and the pasta wrapper has a great firm consistency. They also fry up nice and crispy.
When I boil ravioli this same pasta seems to lose some of its structure and could almost be considered mushy – in some ways similar to overcooked pasta. The ravioli always tastes good, and I never have complaints, but the difference in texture between steaming and boiling is pretty amazing, and I prefer the texture after steaming. Is there anything I can do to adjust the recipe (I’m egg-free too) to allow me to boil the ravioli and get the firmer texture or should I start steaming the ravioli too?
Hi Jen, that’s great to hear. I’ve wondered about using this recipe for potstickers, just haven’t had time to experiment yet! Regarding the ravioli, there are several factors: filling (if it’s very wet, and could contribute to the moisture of the dough) and time boiled (too long and it will get mushy) are the two main ones to consider. Adding egg (which you said you cannot do) does also help. I would be interested to see what you think if you boil them for less time and you try them steamed – which do you prefer? Let me know how your experimenting goes!
Hi Jules – this is Meghan Perkins , I’ve got some homeade tortellini recipes with potato cheese pierogi filling! I’m going to make my tortellini on Sunday and eat my tortellini on Christmas Eve, possible Christmas Day,new years eve, and more!
Hi Meghan, potato-cheese pierogis are sooo good! That filling would be great in these tortellini, too, and quite a treat for the holidays! You should also try my pierogi recipe for a change one of those occasions, and see which you like better! Happy holidays!!!
Could I use brown rice flour instead of the gf ap flour?
Bethany my gfJules Gluten Free All Purpose Flour is a blend of five GF flours plus xanthan gum, so that the result is a flour that is stretchy like wheat flour. If you use just brown rice flour in a recipe like this, the pasta is likely to fall apart and be difficult to handle, as well as being a bit gritty in taste and texture. Have a read about my flour and see if you want to give it a try for more successful GF baking!
Can I make any kind of noodle with this recipe? Would your freezing technique be the same for any type noodle?
Hi Bethany, I’ve tried ravioli, tortellini and lasagne noodles with this recipe. Hand-made noodles tend to work well. It doesn’t work as well to extrude it in a pasta maker because it doesn’t have any eggs in it to give it structure.
I made cavatelli the other night using this recipe, and it was delicious. Growing up in a 1/2 italian household, and my husband being italian, pasta is a MUST! LOL Can i make them again, but ahead of time and freeze until needed? How long do you think they will be good for if I freeze them? Thanks, and Happy New Year
That’s wonderful, Tracey! So glad you all enjoyed them! I make these sometimes and parboil for about 2 minutes, then drain and allow to cool, separate them with parchment or wax paper and put into a zip-top freezer bag (in the freezer!). Then I just have to finish the boil when I want to serve them!
When you use this recipe for lasagna sheets, do you need to do anything to the lasagna sheets before actually using it in the lasagna or is it ready to go once your sheets are cut out?
Good question, Diane! I find it works best to parboil the lasagne sheets, then bake them in the lasagne. Let me know how it turns out for you!
How long would you parboil the lasagne sheets for? And what size lasagne would this recipe make? One that could fit into a standard 9 x 13 Pyrex?
Hi Brian – you’d want to double the recipe if you were going to make lasagne in a 9×13 Pyrex, and depending on how many layers of lasagne, you may even want to triple it. Parboil the sheets for about 3-4 minutes — longer if you tend to roll them thicker. You want them to be nearly fully cooked before adding them to the lasagne. Enjoy!
OMG….these are AMAZING! I have a 17 year old son whose been GF for 8 years….I’ve never seen him this excited about pasta! (and he loves pasta!). He was eating them as fast as I was making them! I made a double batch and I had to make him stop eating and save some for another time! Question: Can they be frozen? and what’s the trick to not making them stick if you’re not putting them in red sauce right away?
I HIGHLY recommend trying these…they were super easy. I did add an egg and it made the dough very easy to work with. We’ve made homemade GF pierogies for the past few years, but they don’t stand up to these. We are going to try this dough with our pierogies this year at Christmas!
Karen, that’s fantastic! Glad you found it as easy I as I do to whip up and soooooo glad your GF son was loving them as much as we do!!! We put all kinds of things in them! As far as freezing them goes, I par-boil them the first time, drain them and let them cool, then I separate them with wax paper or parchment and freeze them. When I pull them out of the freezer, I dunk them in boiling water for another 2 minutes or so and they’re done — couldn’t be easier!
Here’s my pierogie recipe, in case you want to try that instead.
I’m excited to try out this recipe since all my attempts to make a good GF pasta have failed so far! I was wondering if this dough would also hold up for other shapes if i ran it through my electric pasta maker?? Thanks for all your wonderful recipes =)
Birgit – I know you’ll love this recipe! It’s truly so simple but so delicious! As for using your electric pasta maker, I would try my pierogie dough instead because it has egg and will hold its shape better through the rollers.
Oh Thank you so much for this. My 3 year old son and I were just recently diagnosed with Celiac and I was just whining about how much I miss ravioli because it was one of his favorite meals. Thank you!
Fantastic, Falyn! So glad it will be a help to you!
Oh Jules, thanks you so much for these posts for homemade pirogies and ravioli. I have made my own ravioli and pirogies for over 30 years. When we decided to go gluten free a few months back, I thought all those yummy comfort favorite foods would be non existant. I had experimented with some gluten free flours but couldn’t get it just right yet. thank you thank you
Dee – I’m so glad you’ll have these dishes back now! They are wonderful comfort foods and they’re quite easy to make – enjoy!!!
Pittsburgh tour. Do I have to sign up?
Nancy – Here is the link for the info on the Celiac Awareness Tour in Pittsburgh this weekend. Hope you can come! http://celiacawarenesstourpittsburgh.eventbrite.com/
Going to try to make “kreplach” – a Jewish dumpling – with this recipe. I will add eggs though – gives the dough better flavor and a bit of stretch (I hope!). I’ll let you know how it goes! If it turns out even close to the challah, I’ll be super-happy. I’ve missed my holiday dumplings.
Have you ever tried deep fried ravioli? I have had them before limiting my gluten. Wonder how well these would take this.
And any tips on rolling for making tortelini?
Have you made these with the filling in them and then frozen them (before cooking)? I’m curious how the gluten-free flour would handle that.
Hi Melissa, yes, that’s how I freeze them. Works like a charm!
How do you freeze the stuffed ravioli? First on cookie sheets? And then put them in bags?
Hi Catherine, you certainly could do that, or just let them cool and lay them in freezer bags with waxed paper between them so they don’t stick to each other. Works great!
Divine. That is all.
Shirley, it really is divine when a recipe this yummy, this versatile, can be this simple!
SUPER easy and delicious! I took pictures of all the steps and have made all my GF friends so jealous!
OOOh! Michelle, we need to see those pictures!!! (you shouldn’t be telling people how easy it is!) ; )
Ok. I saw a digital pressure cooker recipe for minestrone soup with cheese tortellini, and being gluten intolerant, I could only salivate. I went online, looking for premade GFI tortellini and found some for ten dollars for twelve OUNCES. OUCH! so then I found this site. I am going to try it! You have me convinced. I’m grateful for the information that some eggs can contain gluten if chickens are on a high gluten diet. Eggs have never bothered me so far as I know, but sometimes I have a reaction and don’t know why. Next time I will take note if I have eaten eggs.
Hi Catherine, I’m glad you’ve finally found a GF Tortellini recipe! Regarding gluten in eggs, I’m unaware of any danger of gluten being in eggs, unless it’s a flavored egg “product”, which may contain hydrolized wheat protein. There is a lot of misinformation on the internet regarding gluten, so I would be cautious about believing something like that without confirming it with a medical expert. Enjoy the recipe!
Cool recipe. I like the taste very much. Is there any additional seasonings for another flavors?
Thanks Adam! I have added chopped, steamed spinach to the dough, but you can add any spices or herbs you like. I usually make the filling the star of the show and the pasta just the pretty wrapper!
I didn’t care for the Orange Cake too sweet and mushy for a breakfast food. Obviously there was too much waste or Starbucks wonudlt have discontinued it. If we want to have major corporations meet our needs, we need to support the effort with our wallets along with our comments. How many people are just signing this petition but never went and bought the Orange Cake? Let’s tell Starbucks what we would buy, and what they could provide that wouldn’t be as perishable or unhealthy.
I used this recipe I got from a magazine years ago from a pasta chef. The resulsts were AMAZING! As you can see, it is easy to make 1/3 or 2/3 batch if you want just a little. I tried a 1/3 batch as an experiment the first day my Jules GF flour came, and my also wheat-sensitive son-in-law and I each had a nice bowlful of fettucine (cut with a pizza cutter.) It was the best pasta I’ve had in four years! Thanks, Jules!
BASIC PASTA DOUGH – makes about 1½ pounds
3 cups flour
3/4 teaspoon salt
3 TBSP oil
6-9 TBSP water (added 1TBSP at a time)
• STIR together flour and salt in large bowl
• MAKE a well in center
• ADD eggs and oil”
• WHISK IN flour from sides of well with a fork – mixture will be crumbly
• ADD water 1 TBSP at a time. Work well after each addition. Add only enough water to form the dough into a somewhat crumbly ball with your hand
• TRANSFER dough to lightly-floured surface and begin working it with the heel of your hand. Knead about 10 minutes, or until smooth and elastic
• COVER and LET REST 10 minutes
• FORM pasta
• Bring large pot of water to ROLLING BOIL
• ADD pasta. Stir to separate
• For noodles/linguine-type pasta, cook about 3 minutes
*To make spinach pasta, at this point also add 6 TBSP cooked, pureed, drained spinach
Fantastic, Necia! Thanks SO much for sharing the recipe!!! I can’t wait to try it!
I’m not sure at which point to add the cooked spinach. Can you please clarify?
Thank you so much! my son & I are gluten intolerant (don’t have celiac, but can’t break down grains, either)and buying GF pasta that didn’t have rice or corn was getting expensive.
So glad this recipe will be helpful to you, Christine!
why is there no egg? can you add egg?
We have found that Eggland’s best eggs are gluten free. They are also easier to peel if you are making hard boiled eggs. Boil 12 minutes then cool immediately. PERFECT eggs!!
Nancy, just to clarify, ALL eggs are gluten-free. Thanks for your tip about hard boiling eggs though!
Actually that is not true. It depends on the feed that is given to the chickens lots of chicken feed has high amounts of gluten. the amounts that is found in the eggs normally dont bother people even ones with gluten allergies however for some it still can. I know this cause I great up on a farm and I have really really bad gluten allergies. So my parents couldnt figure out why I was still having a reaction even after they cut all of the gluten out of my diet or so they though. Well after lots of research come to find out it was from the eggs we had on our farm due to the feed we were giving the chickens as soon as we changed their feed to a gluten free one I stopped having reactions.
Ann- there’s no need for egg, but adding an egg does contribute some flavor and extra stretchiness to the dough. I haven’t had trouble with this dough being egg-free though, and it makes it easier at my classes since it’s vegan and egg-free and nearly anyone can enjoy! If you’d like to add an egg, simply cut back on the amount of water by aroudn 1/4 cup.
I have one of the machines you roll dough through until you get it the consistency you want – regular flour, that is, but is this GF “dough” suitable to use in a pasta making machine.
Hi Bev, this dough is surprisingly stretchy, so I’d give it a try. Typically though, the best doughs for machines have eggs in them, but I know you try to avoid eggs, so try this recipe out and let me know what you think!
Made ravioli tonight. Stuffed with mixture of ricotta and pesto and a little sea salt. Topped with homemade meat sauce. Only thing that would have made it better is a pasta machine to get the dough really thin. Dough was a bit difficult to work with – dry, crumbly. May improve with practice. Kids asked for more (there wasn’t any) so it must have been good!
Courtney – that’s always a good sign when the kids ask for more!!! If this dough is ever too dry, simply add more water. It varies depending on the altitude and even humidity on a given day. I made the recipe again tonight and used less water than I usually do (it was a very rainy day here). Just judge as you’re making it whether you need to add extra water or not.
My mom has Coeliacs disease and I am always looking for new recipes to make. I love it. Her favorite food had always been tortellini before she was diagnosed several years ago. I am so excited to have found this recipe! I am hosting Christmas Dinner at my home this year for the first time and would like to make this for my mom! My question is, has anyone ever frozen the tortellini? Would it still turn out if it was made, frozen and then cooked on Christmas? Thank!