This gluten free ravioli recipe is an improvement upon my gluten free pierogies recipe. The lessening of the starches and the added egg were definitely an improvement. As I remake this recipe I will add more and more rice flour and less and less tapioca starch until it is less starchy. I have already adjusted the recipe below to reflect the lessening of the tapioca starch by 1/4 cup and increasing the rice flour by 1/4 cup. I may even add an additional egg next time. The main error I made was rolling them too out too thick. You really need to roll them out to 1/16″. I will update this recipe as I make the changes. And the next time I make gluten free ravioli I’ll have to create my latest favorite filling, butternut squash. Meanwhile, if you haven’t had any gluten free ravioli, this will definitely do you just fine. It is definitely a labor of love, but if you have help it can be lots of fun. Enjoy!
Miss ravioli? Now is your opportunity to only have what you've been craving, but have them homemade! Nothing like it!
- 1 ½ cups tapioca flour
- ½ cup corn starch
- 1 cup white rice flour
- ½ cup potato starch
- 2 ½ teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum
- Pinch of salt
- ¾ cup + 1 teaspoon water
- 2 Tablespoons extra virgin olive oil
- 2 large eggs, beaten
- 1/2 egg, beaten (for eggwash) (You'll use another 1/2 egg in beef filling)
- 1 1/2 teaspoons butter or dairy-free buttery spread
- 1 1/2 teaspoons extra virgin olive oil
- 1/2 cup yellow onion, finely chopped
- 2 Tablespoons fresh basil, minced
- 1/2 teaspoon garlic, finely minced
- 1 lb. ground beef
- 1-3 Tablespoons Parmesan & Romano grated cheese, (Kraft is gluten-free)* (optional)
- 1/2 egg, beaten
- Melt butter with oil in a skillet on medium-high heat.
- Add onion and saute on medium-low heat until tender.
- Add garlic and basil. Saute until onion is translucent and you smell the aroma of the garlic and basil. You may also cook add the beef at this point.
- If you prefer using raw meat, in a food processor, pulsate raw or cooked ground beef, onion mixture, and 1/2 beaten egg. Add cheese, if using.
- Refrigerate, covered, until ready to stuff your ravioli.
- Whisk all dry dough ingredients thoroughly.
- Add oil, water and beaten egg; mix thoroughly to form a stretchy type of dough, the consistency of soft playdough.
- If the dough is too dry you can always add a little water; or if too wet add more cornstarch and tapioca flour.
- Divide the dough into 4 pieces, and refrigerate 3, wrapped in plastic or placed in a ziplock bag.
- With a rolling pin, roll to about 1/16", as thin as possible without being sheer. If you roll it too thin it will tear easily while filling.
- Cut out 2” circles. Remove outer edges and roll into a ball and set aside in a ziplock bag. You'll use it later to roll out again. Continue to do this until all dough is used.
- Baste the edges of the circle with eggwash.
- To each circle add a slightly heaping 1/2 teaspoon of filling.
- To another circle, flatten it with the palm of your hand to make it slightly larger, keeping the circle shape by rotating the circle or your hand.
- Add the larger circle to the filled circle and and meet all sides evenly; press circles together and pinch edges together to seal.
- Refrigerate each batch of ravioli as you make them, covered with plastic wrap until you use up all 4 pieces of dough.
- Boil water in a large pot. Add ravioli. Cook for about 6 minutes. They float to the top right away, therefore, this is not an indication of when it is done.
- Serve with your favorite sauce: marinara, meat sauce, creamy basil sauce, etc. Sometimes I like to add the ravioli in the sauce to coat the ravioli, then add more sauce on top.
- Layer unused portion between sheets of parchment paper. Either refrigerate for a day or two or freeze.
* If you're dairy intolerant, try making the cheese recipe on the label of Bob's Red Mill Nutritional Yeast package or use Follow Your Heart (best), or Daiya vegan cheese.
When removing the dough from the refrigerator create a well in the center and add 2 drops of water, knead it into the dough and it will be fresh as new! If you like this gluten free ravioli recipe, but are in need of a sauce, stay tuned for my creamy basil sauce or check out my Old Italian Spaghetti Sauce Recipe.
Alternatively, precook the beef prior to adding it to the food processor. The ravioli may seem a tad bit drier because of the lesser amount of fat, though. There's not a huge difference, but fat does add flavor.
The edges tend to be too thick. You may pinch them to a thinner thickness. Then using kitchen scissors, trim any excess dough.