There’s nothing quite like homemade ravioli, and this gluten-free version ensures everyone can enjoy the classic Italian comfort food. With a delicate, tender pasta dough and endless filling possibilities, this recipe brings fresh, handcrafted pasta to your table without the gluten. Whether you’re craving a classic ricotta and spinach filling or something more unique, making gluten-free ravioli from scratch is easier than you think—and the results are absolutely worth it!
flour to use
- One of the best parts about this gluten-free ravioli recipe is its versatility. I’ve tested it with three different gluten-free flours—Caputo gluten-free flour, Bob’s Red Mill Gluten Free 1-to-1 Flour, and Ardent Mills 1-to-1 Gluten Free Flour—all with beautiful results. My personal favourite is Caputo, as it rolls out thinner for a more delicate pasta, but both Bob’s Red Mill and Ardent Mills create a delicious, workable dough that holds up well. No matter which flour you choose, this recipe delivers tender, homemade ravioli with the perfect bite!
Filling
When it comes to filling your gluten-free ravioli, the possibilities are endless, but you can’t go wrong with a classic ricotta and spinach filling. The creamy ricotta pairs perfectly with the subtle earthiness of fresh spinach, creating a rich yet balanced flavour that complements the delicate pasta. For extra depth, try adding a touch of garlic, freshly grated Parmesan, or even a bit of lemon zest. Whether you keep it simple or customize it to your taste, this filling is a timeless choice that brings out the best in homemade ravioli.
Sauce
Once your gluten-free ravioli are assembled and boiled to perfection, it’s time to pair them with a delicious sauce. I opted for a homemade basil tomato sauce, which adds a bright, fresh flavour that complements the creamy ricotta and spinach filling beautifully. The acidity of the tomatoes, combined with fragrant basil and a hint of garlic, creates a well-balanced dish. However, the possibilities are endless—you could toss your ravioli in a rich brown butter and sage sauce, a creamy Alfredo, or even a light olive oil and garlic drizzle. No matter which sauce you choose, these homemade ravioli will shine!
cutting and shaping
To get perfectly thin and even pasta sheets, I used a KitchenAid pasta roller. Which made rolling out the gluten-free dough effortless. Once the dough reached the ideal thickness, I laid it out on a lightly floured surface and placed 1 tablespoon of filling at evenly spaced intervals. Then, I gently folded the pasta sheet over the filling. Pressing around each mound to seal in the ricotta mixture and remove any air pockets. For shaping, I used a ravioli cutter for a traditional look, but a pasta cutter—or even a pizza cutter—works just as well. No matter the method, the key is to ensure a tight seal so the ravioli hold their shape while boiling.
ingredients
Here are a couple of ingredients you will need to make gluten free ravioli at home.
- Choose your flour. My favourite in this recipe is Caputo Gluten Free Flour
- Egg
- Salt
- Olive Oil
Storing
After shaping the ravioli, I placed them on a parchment-lined baking sheet in a single layer and transferred them to the freezer. Freezing them individually prevents them from sticking together, making it easy to grab just the right amount when needed. Once they were fully frozen, I transferred them to an airtight container or freezer bag for longer storage. This method is perfect for meal prep. Just boil the frozen ravioli straight from the freezer whenever you’re ready to enjoy a homemade, gluten-free pasta dish!
Gluten Free Ravioli
Ingredients
Pasta
- 4 Eggs
- 290 Grams Caputo Gluten Free Flour
- 3 Grams Salt
- 8 Grams Olive Oil
Filling
- 250 Grams Ricotta Cheese
- 200 Grams Spinach
- 3 Cloves Garlic (minced)
- 25 Grams Grated Parmesan cheese
Instructions
- In a KitchenAid stand mixer bowl, add in all the ingredients and mix until well combined. It will ball up and pull away from the bowl when it is mixed.4 Eggs, 290 Grams Caputo Gluten Free Flour, 3 Grams Salt, 8 Grams Olive Oil
- Once fully mixed, cover with plastic wrap and set aside for 20 minutes.
- While the pasta is resting, it is time to make the filling. In a frying pan, add a drizzle of olive oil. Add in minced garlic until it is fragrant. Add in washed spinach and cook until wilted. Once you are done cooking it, remove it from the pan and squeeze out all of the liquid from the spinach. Place it on a cutting board and finely cut the spinach. In a bowl, add in the rest of the ingredients and mix together until well combined. Set in the fridge until you are ready to use it.250 Grams Ricotta Cheese, 200 Grams Spinach, 3 Cloves Garlic (minced), 25 Grams Grated Parmesan cheese
- After 20 minutes, remove a quarter of the dough from the plastic wrap. Roll it out in a log. Put it through the pasta attachment to thinly roll out the dough until it is one long sheet of dough on setting 1 or 2.
- Lay it on the counter. Put 1 tbsp of filling onto the sheet spaced apart.
- Wet your finger and wiped it around the filling.
- Gently cover the pasta with another sheet of pasta. Pressing out the air as you firmly seal the ravioli together.
- Cut them with a pasta cutter, or pizza cutter.
- Place them on a parchment paper lined baking sheet and set aside. If you are not cooking all of them, place it in the freezer to freeze for 15 minutes and then package them in freezer bags for long term storage.
- Boil a pot of water. Add in some salt when the water is a rolling boil.
- Drop the ravioli into the boiling water. As soon as they float, take them out of the water and put them into your sauce of choice.
- Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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