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!
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Servings: 10 -12 large ravioli
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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.