Homemade Gluten-free Ravioli

Never overpay for the tiny amount of subpar gluten-free ravioli at the store again. Make some fresh homemade ravioli with a cheesy filling and have enough leftovers to freeze and enjoy later.

Gluten-free ravioli is probably one of the hardest things I have tried to find at the store in all my years of being gluten-free. There are few places you can buy them, but they are usually subpar at best and really expensive, especially for the amount you get. I mean, most gluten-free foods are more expensive than their gluten-free counterparts, but gluten-free ravioli seems to take the cake.

Don't worry though; I'm going to show you just how easy and affordable it is to make your own homemade gluten-free ravioli, and you'll have enough leftovers to enjoy another day.

Jump to:

• Ingredients.
• Steps.
• Assembling Ravioli.
• Tips and tricks.
• Can you add more to your ravioli filling?
• Cooking times for homemade ravioli.
• Storing fresh ravioli.
• Serving suggestions.
• More gluten-free pasta recipes to enjoy!
• 📖 Recipe

Ingredients.

Making gluten-free ravioli isn't hard, and it only requires a few easy-to-find ingredients.

• Ricotta Cheese
• Parmesan Cheese
• Mozzarella Cheese
• Italian Seasoning
• Garlic Powder
• Salt and Pepper
• Egg
• Fresh Gluten-free Pasta - If you can't buy fresh gluten-free pasta at the store, don't worry. Don't be intimated by fresh gluten-free pasta; it's simpler to make than you think.

Steps.

Making homemade gluten-free ravioli just takes a few simple steps.

1. Start by buying or making a batch of fresh gluten-free pasta. Check out my gluten-free pasta recipe if you need a good fresh pasta to make ravioli.
2. Make the filling.
3. Assemble the gluten-free ravioli.

Assembling Ravioli.

Now that you have your gluten-free pasta and your filling, it's time to assemble your gluten-free ravioli.

1. Roll out your gluten-free pasta.
2. Place a small amount of the cheese filling onto the pasta spread out, leaving room between them, about 1-2 inches.
3. Fold the dough over the cheese mixture to cover.
4. Smooth the pasta dough around the cheese filling; be sure to try and remove as much air as possible.
5. Cut around the ravioli using a knife or pizza cutter, or get a ravioli stamp.
6. Once you have cut pieces of ravioli, be sure to pinch and crimp the edges so they are sealed, and your fresh ravioli does not open up when it is boiling.

Tips and tricks.

• Keep any fresh gluten-free pasta wrapped in plastic, so it doesn't dry out when you are not using it.
• Roll your pasta dough thin, almost translucent. If your pasta is too thick, you could end up with hard edges from the pasta not cooking all the way through.
• Make sure to test your cheese mixture to ensure the spice levels are where you want them before adding the egg.
• If you wanted to make two rows at once, you could do that and then lay the second piece of gluten-free pasta on top.
• Don't overfill the ravioli. You might think the more filling, the better, but adding more can make it harder to close the fresh pasta over it.
• Throw away any broken or torn ravioli. These will just fall apart once you try to boil them.
• You can easily turn this recipe into some gluten-free tortellini if you just fold the pasta differently.

Can you add more to your ravioli filling?

Yes, you can. This recipe is a basic cheese ravioli, but I love adding to it when the mood strikes. My kids love it when I add mushrooms and chopped spinach. My husband loves it when I add a little bit of ground chicken or turkey to the filling. You can even go all out and make gluten-free lobster ravioli.

Add whatever you want; just be sure to chop anything small enough, so you are not overfilling your ravioli. You know, unless you are aiming to make jumbo ones.

Cooking times for homemade ravioli.

Cooking ravioli is similar to cooking any other type of gluten-free pasta.

1. Start with bringing a pot of water to a boil.
2. Add salt to your water.
3. Put one piece of ravioli into the boiling water at a time, stirring the water in between to help keep them from sticking together. Be sure not to overfill the pot.
4. Cook the ravioli until they are tender.

• Fresh ravioli should take about 9-15 minutes, depending on the thickness of your pasta.
• Frozen ravioli can be boiled from frozen without defrosting for about 15-18 minutes.
• Always check the tenderness of your pasta to check if they are done.

Storing fresh ravioli.

• I like to cook and eat ravioli when it's fresh, but they will stay fresh in the fridge for 2-3 days. Just make sure to store them layered in a single layer or place pieces of parchment paper in between.
• These homemade gluten-free ravioli freeze really well. Just lay them (uncooked) on a baking sheet lined with parchment paper in one layer and freeze them until they are solid. Once the ravioli are solid, you can transfer them to a freezer-safe container and store them in the freezer for up to 3 months.

Serving suggestions.

I love serving gluten-free ravioli tossed with my gluten-free vegetable marinara. For a little extra creamy goodness, these are really delicious in my gluten-free fettuccini alfredo sauce. You could go simpler and make a butter sauce to go with your gluten-free cheese ravioli. The possibilities are endless.

More gluten-free pasta recipes to enjoy!

Find the recipe for my gluten-free egg noodles to make this recipe below, along with more gluten-free pasta inspiration for dinner this week.

📖 Recipe