Gluten Free Ravioli
This gluten-free ravioli recipe features a delicate, homemade pasta dough filled with your favourite ingredients, creating a delicious and authentic Italian dish that's perfect for any occasion.
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!