This recipe is from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes. Picture lasagna noodles. Then spread on a luscious ravioli filling. Roll them up, and top with your favorite pasta sauce and mozzarella cheese. Lastly, bake until just lightly crisp on top. You can also use the filling in traditional ravioli. However, this is a much faster way of achieving the same flavors.
Feedback from one of my cookbook recipe testers:
“My husband [gluten-eater] kept saying, ‘This is good, this is really good!”
If you enjoy ravioli but you're looking for a faster way to make them, try this easy recipe, Gluten Free Ravioli Rolls!
Ingredients:
- 1/2 cup water
- 5 ounces frozen chopped spinach, thawed
- 5 ounces fresh basil or more spinach, chopped
- 8 ounces gluten-free ricotta cheese
- 1/3 teaspoon minced fresh oregano
- 1/4 teaspoon ground black pepper
- 1/16 teaspoon salt
- 1/2 cup grated gluten-free Parmesan cheese
- 1 tablespoon olive oil
- Salt, to taste
- 20 gluten-free lasagna noodles (Tinkyada)
- Shredded mozzarella cheese, for topping
- Gluten-free spaghetti sauce of choice (I used my Bolognese Sauce recipe
Instructions:
- Boil 1/2 cup of water in a medium-size saucepan and add frozen spinach. Cook according to package instructions. Drain and squeeze excess water from spinach using a colander; set aside to cool. (Alternatively, instead of squeezing out excess water, you may fry it in an ungreased skillet, just until moisture evaporates.)
- While the spinach cools, add basil and ricotta cheese to a food processor. Season with oregano, pepper, and salt; pulse to combine. Add Parmesan cheese and pulse again until it is thoroughly distributed.
- Fill a stockpot with water. Add oil to prevent sticking. Add a bit of salt for flavor. Bring to a boil and add lasagna noodles. (Some will crack. Therefore, you should cook 20 noodles even though you may not need all of them.) Separate the noodles using a wooden spoon, also to prevent sticking. Cook about 4 minutes short of manufacturer’s suggested cooking time.
- Add some of your favorite pasta sauce to the bottom of a 9 x 9 baking dish for 9 rolls. You may use marinara sauce (tomato-based sauce without meat), Bolognese sauce (with meat), or creamy garlic sauce (see tip section).
- Preheat the oven to 350°F.
- Drain noodles in a colander and rinse under cold running water. (This stops the cooking process. Do not allow them to sit in the colander for long or they will stick together.) Lay them flat on a clean surface such as a large cutting board.
- Distribute the filling over 9 noodles. Roll them and transfer each roll to the sauce-lined baking dish. (You may stretch out this recipe to over a dozen rolls by using less filling and a larger baking dish.)
- Pour a generous amount of sauce over the rolls, and top with mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and continue to bake an additional 15 minutes. If you wish to prevent a crisp/chewy top, leave the foil on the dish.
Tips
To make a creamy garlic sauce: In a small saucepan, combine 1-1/2 tablespoons butter, 1/2 cup heavy cream, 1/2 teaspoon garlic powder, 1/8 teaspoon onion powder. Sprinkle with 1 teaspoon brown or white rice flour, whisking constantly. Cook until creamy, about 5 minutes.