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 for using up leftovers!
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 homemade 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 when your making your own homemade gluten free ravioli!
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 or 20 – 24 smaller ones — 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.
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! ~Sue C.
How to Make Homemade Gluten Free Ravioli
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 or even pan fry after. 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.
Make Ahead and Freeze Option for Homemade Gluten Free Ravioli
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
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!
Ingredients
- 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
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. 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.
Notes
Recipe is easily doubled.
Add 1 mixed egg to dough for richer flavor or if using a pasta roller.
If you love this recipe, please give it 5-stars and pin for later!
Based on 68 Review(s)
Good day Jules.
Thank you for all the work you do developing these recipes. I just found your site and will be scouring it thoroughly for new recipes to use in my kitchen. My wife (Storm) and I cook strictly on/in a wood cook stove. So baking even regular recipes takes some adaptation.
About this recipe specifically: How would you think it would perform as a pot sticker dough? We love pot stickers of all types. Like your family, nothing goes to waste here from our fridge.
Have a blessed and prosperous day!
Allen
Hi Allen, so glad you found me and my recipes! Why don’t you just try my gluten-free wonton dough for potstickers? It works great!
~jules
I miss pizza rolls (the frozen kind that look like ravioli & are baked in the oven for a crispy outer crust).
Could you use this recipe & pizza ingredients? Prepare for frozen, then bake till crispy? Would that work to make pizza rolls?
Hi Nicole, I actually have a gluten free pizza rolls recipe — check it out and see if it’s like the one you’ve been missing!
~jules
Can you make lasagna sheets with this recipe ?
Yes you can, Rebekah!
~jules
Could your dough be used to make flat noodles,such as used in chicken noodle soup?
Yes! Or you could try my gfJules Flour in this reader recipe for gluten free chicken and dumplings!
~jules
I’m going to be making these for my girlfriend this year at Thanksgiving. My family is Italian and pasta is part of every meal and I want my GF-GF to feel included. To keep the stress down around the big day we typically make the pasta in advance and freeze it then pull it out and boil right before serving. Can I make up the raviolis with this flour and freeze them in advance too?
Yes Sean, absolutely! I freeze them with wax paper between them so they won’t rip or tear and then I put them in a freezer bag. They are delicious that way!
~jules
I have not tried the gluten free raviolis yet I am hopin they will be as close to the real thing . I have made raviolis non gluten free many times and recently my grand daughter and myself have been diagnosed with celiac disease. It has been hard to come across the same taste and more importantly texture . I hope this is my answer is there any advise you can give me Thank You for your time Tina
Hi Tina, if it makes you feel any better, a famous chef at an Italian restaurant in NYC has switched to using my gfJules Flour in his homemade ravioli and other pasta recipes because he loves the results. I think you will, too! The dough will have some stretch to it and won’t be dry or crumbly, so you should have a fine time stuffing and closing them. Hopefully your granddaughter will want to help make AND eat them! Let me know how it goes, and have fun!!!
~jules
HI I am loving your recipe, as a chef I am always looking for new ways to make GF foods. I will be trying this soon, but was wondering how would you add spinach or sun dried tomato to the pasta dough.
Hi Denise, so glad this will be a useful recipe for you!
I steam the spinach and then work it into the dough when I add the liquid; for sundried tomato I think I would chop it fairly small so it doesn’t poke through the dough when rolled. It’s really beautiful with the spinach incorporated into the dough.
I don’t know if you have my gfJules Flour or not, but it makes all the difference in recipes like this where you need some stretch to the dough in order for it not to fall apart. It’s also very fine and not gritty at all, so the end result is delicious pasta with the texture it’s supposed to have — like wheat flour.
Enjoy the recipe!
~jules
This is one of the first things I am going to make with my daughter after I receive the flour I ordered from your website this week! I have been missing ravioli because of not being able to have gluten or eggs. I can’t wait to try it. Thanks Jules!
I can’t wait to hear what you think, Wendy! You can fill these with anything – you’re going to have such fun!
~jules
Ravioli without eggs? Pasta for that matter without eggs?
What if I just made my recipe that I had before finding I had celiac using your flour 1 to 1. Will that work you think? Being 100% Italian I am having a difficult time with textures of pastas so I have eliminated them completely. If I can use your dough 1 to 1 and use my recipe I would think that may work. Your thoughts? Thanks!!
Hi Margaret, certainly you can just use my flour 1:1 in your regular recipe. Any past with eggs will hold its shape better, but this one works even without the eggs, which is so nice for folks with additional food allergies. If the dough is too dry using my flour in your recipe (it might be just fine, but just in case), then just add more liquid slowly until the dough holds together and can be rolled out. You shouldn’t have any troubles. Enjoy!
~jules
Can the dough be made in advance or do you feel it’s best used after the 30min rest period? Thanks for always taking the time to respond to questions because of your last suggestion I bought a bread maker as well as several of your flours and my son has been loving it! He can’t have egg so our bread doesn’t rise as high as yours but still delicious! Thanks again!
Hi Jessica,
No problem – I try to respond as quickly as I can, but life can get in the way! 🙂
As for the ravioli, you can definitely make in advance, just wrap really well so it won’t dry out. If you refrigerate the dough, bring it more to room temperature before rolling out or it might be kindof brittle. I’m so glad you and your son are enjoying the flour and mixes, as well as the bread machine! Your bread, even egg-free, should rise high if you’re using flaxseed meal and water egg sub and some kind of bubbly liquid. What are you using for that? I make egg-free bread all the time at shows so everyone can sample it — still yummy and rises high, but I usually use either club soda or gluten free beer.
~jules
Thanks I’m trying your ravioli tonight! Glad you told me about room temp because the other doughs I’ve made in past worked best cold. I used the flax and a wheat free beer it rises decent just not to the height in your photo can flax loose its properties maybe my flax is too old?
Hi Jessica, flax doesn’t have a long shelf life because of its fat and protein content. Store in the fridge to help it last longer. Make sure all your liquids are at room temperature and maybe next time try letting your bread rise longer and see if that helps. Let me know, and enjoy the ravioli!
~jules
I love the Ravioli dough recipe. I was concerned about no egg but don’t be recipe is wonderful as written. The only thing that went amiss was the thickness of the dough when rolled out I did not role it thin enough. When you think it is thin enough make it a little thinner. Its not pie dough. They were delicious I did have to cook a little longer because of the thickness but the silkiness of the texture was divine and the taste was wonderful. I read this tip in a book. Bring water to a boil but turn down so it’s not boiling then drop in your ravioli, this will keep them from popping/splitting open. The water is hot enough to cook so don’t turn stove up.
Weighing the flour is important 135 grams per cup, for Jules flour..
Great tips and suggestions, Karen! Thanks for taking the time to share. I’m so glad your family loved this recipe!
~jules
For consistent rolled thickness, I use a rolling pin with shims that set a consistent thickness of the rolled product. The one I use is the Joseph Joseph 20085 Adjustable Rolling Pin with Removable Rings, Multicolored. I got it on Amazon. Here’s the link:
I NEED to make these happen. There is an upsetting Ravioli shortage in my life 🙂
Hahahah – we all need ravioli sometimes! Awesome comfort food!
~jules
LOVE ravioli! Adding this to the list of things to make 🙂
You’re going to LOVE it! There are so many fun things to fill them with – possibilities are nearly endless, Celeste! I can’t wait to hear what you make!
~jules
These sure look good, Jules! I haven’t had ravioli in a LONG time!
I can’t wait to hear how you like it, Jeanine!
~jules
Wow, that does sound a lot easier than I thought it would be. I haven’t ever had gluten-free ravioli. I might have to give this a try! 🙂
Oh I hope you do, Raia!!!
~jules
Hi I’m a gluten free newbie and attempted my first ravioli tonight. It went ok but I struggled to roll the ‘pasta’ out. It gets very sticky on the board, roller, hands. Is there a type of flour I should be using? I used gluten free self raising. I had the same problem last night when trying to make a pie lid.
Thanks.
Hi Vickie: Welcome to the GF club! I hope everything’s going well for you in these early days of gluten free-ness. I’ve made this exact recipes (and tons of others of Jules’) and I use nothing but gfJules Flour. You mention pie crusts–gfJules Flour makes AWESOME pie crusts that stretch when you roll them, and that can be lifted like you’re probably used to doing with wheat flour. With gfJules Flour, you have the same flour Jules used to create her nearly 400 recipes you’ll find on this site. Having it on hand is the single best thing you can do to not only simplify your gluten free kitchen, but also to know the foods you make will turn out beautifully and deliciously. AND, it’s CERTIFIED gluten free–which, if I can give you a tip in this early part of your journey, is the ONLY kind of products you should buy. Happy baking!
Hi I’m a gluten free newbie and attempted my first ravioli tonight. It went ok but I struggled to roll the ‘pasta’ out. It gets very sticky on the board, roller, hands. Is there a type of flour I should be using? I used gluten free self raising from my local supermarket in the uk. I had the same problem last night when trying to make a pie lid. The ravioli were huge! Not neat and elegant like your photo :-/
Thanks.
Hi Vickie, the thing about gluten free flours is that they are all very different. Unlike wheat flour, you really can’t just substitute a blend that has different baking properties. I’m not familiar with the gf self rising flours available in the UK, but if the dough was very sticky, it sounds like it wasn’t absorbing the liquids at the same rate as my flour blend. Have a look at this article on gluten free flours and look for the flours I recommend at the end of this article so you can make your own blend and hopefully have more success with recipes!
~jules