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Gluten-free cheese ravioli being served with a fresh tomato basil marinara sauce.

Homemade Gluten-free Ravioli

Sara Vaughn
Never overpay for a tiny amount of subpar gluten-free ravioli at the store again. Make some fresh homemade ravioli with a cheesy filling.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course pasta
Cuisine Italian
Servings 6
Calories 387 kcal


  • Rolling Pin
  • Knife or Pizza Cutter


  • 1 Cup Ricotta Cheese
  • ½ Cup Parmesan Cheese
  • ¾ Cup Mozzarella Cheese
  • 1 Large Egg
  • ½ Teaspoon Italian Seasoning
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 1 Batch Gluten-free Egg Noodles


Make the gluten-free pasta dough.

  • Make the gluten-free pasta dough and let it rest.
    1 Batch Gluten-free Egg Noodles

Make the filling

  • Combine the ricotta, parmesan, mozzarella, and spices into a small bowl
    1 Cup Ricotta Cheese, ½ Cup Parmesan Cheese, ¾ Cup Mozzarella Cheese, ½ Teaspoon Italian Seasoning, ½ Teaspoon Garlic Powder, ½ Teaspoon Salt, ¼ Teaspoon Pepper
  • Check your spice levels and adjust as needed.
  • Once you know your spice levlels are good stir the egg into the mixture and set it aside.

Assembling the ravioli.

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

Cooking your ravioli.

  • Start with bringing a pot of water to a boil.
  • Add salt to your water.
  • 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.
  • 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.


  • 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 a 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.
How do you store 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 on a baking sheet lined with parchment paper in one layer and freezer 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.
Keyword gluten free cheese ravioli, gluten free egg noodle, gluten free pasta, gluten free ravioli