Raw Gluten Free Ravioli

Gluten Free Ravioli with Beef Filling

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!

Gluten Free Ravioli with Beef Filling


Yield: Makes about 50 - 60 ravioli

Gluten Free Ravioli with Beef Filling

Miss ravioli? Now is your opportunity to only have what you've been craving, but have them homemade! Nothing like it!


    For the Dough:
  • 1-1/2 cups tapioca flour (or half cornstarch & 1/2 potato starch)
  • 1/2 cup corn starch
  • 1 cup white rice flour
  • 1/2 cup potato starch
  • 2-1/2 teaspoons gluten-free baking powder
  • 2 teaspoons xanthan gum
  • Pinch of salt
  • 3/4 cup + 1 teaspoon water
  • 2 Tablespoons extra virgin olive oil
  • 2 large eggs, beaten
  • 1 large egg, beaten, divided (1/2 for egg wash; 1/2 for filling)
  • For the 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
  • 3 Tablespoons Parmesan and/or Romano grated cheese, (fresh or Kraft ) (or Ricotta cheese, to taste)
  • 1/2 egg, beaten


  1. Melt butter with oil in a skillet on medium-high heat.
  2. Add onion and sauté on medium-low heat until tender.
  3. Add garlic and basil. Sauté until onion is translucent and you smell the aroma of the garlic and basil. Add beef and cook until just no longer pink.
  4. Remove from heat and sprinkle with Parmesan cheese, if using. Add the other half of egg and toss to combine; and set distribute on a baking sheet to cool.
  5. Refrigerate, covered, until ready to stuff your ravioli.
  6. 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. Add a tiny bit of water at a time if the dough is too dry; and add a tiny bit at a time of flour if the dough is wet.
  7. Divide the dough into 4 pieces, and refrigerate 3, wrapped in plastic or placed in a ziplock bag.
  8. With a rolling pin, roll to about 1/16-inch, as thin as possible without being shear. (If you roll it too thin it will tear easily while filling.)
  9. Cut out 2-inch circles. Remove outer edges and roll into a ball and set aside in a zipper storage bag. You'll use it later to roll out again. Continue to do this until all dough is used.
  10. Baste the edges of the circle with the remaining egg wash.
  11. To each circle add a slightly heaping 1/2 teaspoon of filling.
  12. 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. Alternatively, you may reroll them. Top the larger circle with the filled circle and meet all sides evenly; press circles together and pinch edges together to seal. (The edges tend to be thick. You may pinch the edges until thin. If desired, using kitchen scissors, trim any excess dough; or leave them long.)
  13. Refrigerate each batch of ravioli as you make them, covered with plastic wrap until you use up all 4 pieces of dough. Reroll scraps once and cut out additional circles.
  14. 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.) Test for doneness.
  15. Serve with your favorite sauce: marinara, bolognaise/meat, creamy basil, or creamy garlic.
  16. 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.


10 comments on “Gluten Free Ravioli with Beef FillingAdd yours →

  1. Is it possible to use a gf flour mix (Pamela’s Artisan GF flour mix) to replace all of the flour/starch? We can’t do corn here. These look delicious! I miss ravioli terribly.

    1. Hi Ash,

      Most all-purpose flours are low in starch. I suggest substituting the cornstarch for potato starch.

      You may also enjoy reading this article on starch substitutes: glutenfreerecipebox.com/gluten-free-starch-substitute/.


    1. Hi Beth,

      I believe this recipe will work with egg replacer as I used to make my potsticker recipe without eggs and then added them later. They will just be slightly chewy (not much difference, though).

      Let us all know how it turns out so others with egg allergies will know.

      Have you seen the gluten free egg free category: http://glutenfreerecipebox.com/category/recipes/egg-free/? There’s also one for gluten-fere dairy-free and egg-free: http://glutenfreerecipebox.com/category/recipes/dairy-free-recipes/.


  2. Facebook Comment – April 3, 2013:

    “I love this recipe! I used in school last quarter when we were making pastas, and the students liked them better than the normal ones! One of the best things about being in Culinary School and being Gluten intolerant is being able to introduce my classmates to a variety of foods! Thanks for the recipe. I made them in Chicken, mushroom, Spinach w/goat cheese, Butternut squash, 4 cheese, Portabella and Mozzerella Cheese, this beef recipe but substituted Ground turkey, and Spinach Ricotta fillings. I have them in my freezer now. :-)”

    ~ J.G.

    1. Shelley,

      It’s been ages since I promised the butternut squash filling. Sorry! Every time I have decided to make ravioli, it’s been on the spare of the moment, and I never have butternut squash on hand. I haven’t decided what I will use yet for ingredients. I love the refrigerated butternut squash ravioli from Pasta Prima, therefore, I’d like to use the ingredients they use: http://glutenfreerecipebox.com/pasta-prima-gluten-free-ravioli-review-giveaway (butternut squash, sweet potatoes, pumpkin squash, canola oil, salt, onion powder, sugar, spices, granulated garlic). What I am not sure of is whether the egg and/or egg white in their ingredient list is in their ravioli dough or in the filling. It sounds like a lot of work, but tastes extraordinary!

      I’ve asked my local Costco to carry it, as some Costco stores do, but they haven’t yet.

      I’ll see if I can fit it in my schedule before the holidays are over, but I cannot promise.

      Take care,

  3. Was wondering if you can make these up ahead an freeze them for a later date? We have two grandchildren who are on GF diets . One lives with us and one who comes to visit. I thought if I can omit the cheese in one pre froze or subsitute veggie chese for her I can prefreeze for a family dinner. Thank you so much for helping with your wonderful receipes

    1. You can definitely make these ahead of time and freeze them. I have some in my freezer right now. You can also use cooked beef. However, if your beef is very lean they turn out a bit dry. It is best to use a sirloin cut of ground beef if you’re going to cook it first. Good luck and let me know how they turn out. Remember to roll them out as thin as possible!

    2. Daralee,

      I have recently frozen my ravioli. I laid them atop a sheet of parchment paper and then into a freezer bag. Try to keep the separated so that they do not stick to one another, or flour them well before freezing.

      Happy holidays to you!

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