A culinary student made and served these ravioli to her class. They enjoyed them better than their gluten versions. Fill them with beef or your favorite ravioli filling, cheese or creamy butternut squash (from this gluten free ravioli recipe). I like to use this recipe for fried ravioli. You can learn how one of my recipe testers served this, as well.
This gluten free ravioli recipe is an improvement upon my gluten free pierogies recipe. The lessening of the starches and the added egg were 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 out too thick. You 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 do you just fine.
It is a labor of love, but if you have help, it can be lots of fun. Enjoy!
This recipe may also be found in my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
Feedback from one of my cookbook recipe testers,
“Dough rolled out easily and didn’t tear. Gluten-eater, ‘Pretty good for GF, I like it.’ After I had boiled it I sauteed it in olive oil and served with blue cheese dressing and marinara sauce.”
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 Filling:
- 1-1/2 teaspoons butter
- 1-1/2 teaspoons extra-virgin olive oil
- 1/2 cup finely chopped yellow onion
- 2 tablespoons fresh, minced basil
- 1/2 teaspoon finely minced garlic
- 1 pound ground beef
- 3 Tablespoons Parmesan and/or Romano grated cheese, (fresh or Kraft ) (or Ricotta cheese, to taste)
- 1 large egg, beaten (reserve half for dough)
For the Dough:
- 1-1/2 cups tapioca flour (or half cornstarch & half potato starch)
- 1 cup white rice flour
- 1/2 cup cornstarch
- 1/2 cup potato starch
- 2-1/2 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum
- Pinch of salt
- 3/4 cup water, or as needed
- 2 tablespoons extra-virgin olive oil
- 2 large eggs, at room temperature, beaten
- 1/2 large beaten egg (from reserved egg used in filling), for basting
To Make the Filling:
- Melt butter and oil in a skillet over medium-high heat.
- Add onion, and sauté over medium-low heat until tender, about 5 minutes.
- Add basil and garlic. Sauté until onion is translucent and aromatic.
- Add beef and cook until no longer pink.
- Remove from heat and sprinkle with cheese, if using. Add 1/2 egg and stir using a wooden spoon. Distribute evenly on a baking sheet to cool.
- Once cool, refrigerate, covered, until ready to stuff your ravioli.
To Make the Dough:
- Whisk together all dry dough ingredients. Add water, oil, and two beaten eggs. Mix thoroughly to form stretchy dough, the consistency of soft playdough. If the dough is too dry, add a few drops of water. If the dough is too wet, sprinkle with a little flour and starch.
- Divide the dough into 4 pieces, and refrigerate 3, wrapped in plastic or placed in a zipper storage bag.
- Using a rolling pin, roll out the fourth piece of dough to about 1/16-inch, or as thin as possible, but not sheer. (If you roll it too thin it will tear easily while filling.)
- Cut out 2-inch circles of dough. Remove scraps from around the cut-out circles, and roll into a ball. Set aside in a zipper storage bag. You'll use it later to roll it out again. Continue to do this until all dough is used.
- Working in batches, baste the edges of each circle with the remaining egg.
- Add a slightly heaping 1/2 teaspoon of filling in the center of each circle.
- Flatten a second circle with the palm of your hand to make it slightly larger. Maintain its round shape by rotating it in your hand as you press down on the edges to seal. Alternatively, you may reroll them. Top a filled circle with a larger circle, and meet all sides evenly. Pinch together the edges to seal. (The edges tend to be thick. Pinch the edges until thin. Otherwise, they will turn out thick and chewy, once cooked.) If desired, using kitchen scissors, trim any excess dough. Repeat with remaining circles.
- Cover each batch of ravioli with plastic wrap as you make them. Refrigerate until you use up all 4 pieces of dough. Reroll scraps once and cut out more circles.
- Bring a saucepan of water to full boil. Add a splash of oil, salt to taste, and ravioli. Cook for about 6 minutes. Test for doneness. (They float to the top right away. This is not an indication that they are done.)
- Serve with your favorite sauce: marinara, Bolognese/meat, creamy basil, or creamy garlic.
- To store uncooked ravioli, layer between sheets of parchment paper. Refrigerate for a day or two or freeze.
If you refrigerate the dough, and it dries out a bit, create a well in the center of the dough. Then add a couple of drops of water. Knead it into the dough and it will be fresh as new.
You can fill ravioli with a number of fillings, including a combination of pureed butternut squash, sautéed onion, sautéed garlic, and cream cheese or ricotta.
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