Homemade Gluten-Free Ravioli (with almond flour)
yields: 4 -6 servings, 2-3 dozen ravioli
Learn how to make silky, tender gluten-free ravioli from scratch with an easy almond flour pasta dough. No special tools are required and the step-by-step guide shows different ways to roll and cut the ravioli! We love a three-cheese filling but the options are endless.
Ingredients
Gluten-Free Ravioli Dough
- 240 g (2 cups + 2 tablespoos) super-fine blanched almond flour
- 82 g (½ cup + 2 tablespoons) Bob’s Red Mill tapioca flour, plus more for rolling
- 44 g (¼ cup) Sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 1 teaspoon xanthan gum, *see note
- ¼ teaspoon kosher salt
- 4 large eggs
- 2 teaspoons extra virgin olive oil
- Egg wash: 1 egg and 1 tablespoon of water
Three-Cheese Ravioli Filling
- 8 ounces (1 cup) whole milk ricotta, I strongly recommend Bellwether Farms whole milk basket ricotta
- 2.5 ounces (⅔ cup) shredded part-skin mozzarella
- 1 ounce (⅓ cup) freshly grated parmesan cheese
- 2 teaspoons fresh thyme leaves or basil leaves, minced
- ¼ teaspoon each, salt and pepper
- ⅛ teaspoon ground nutmeg
INSTRUCTIONS
- Sift all the dry ingredients together in a large bowl, creating a well in the middle for cracking the eggs.
- Crack the eggs into the well and give them a quick whisk with a fork. Add the oil to the eggs and begin whisking the eggs and the oil, slowly incorporating more and more of the flour. Continue incorporatin the flour as you whisk, until the dough is too thick to whisk and starts clumping into a ball. Knead the dough, using your palm, until all the flour is incorporated. Wrap the dough in plastic wrap and let it rest for 30 minutes while you prepare the filling.
- To make the three-cheese filling shown here, mix all the filling ingredients in a bowl until well combined. Bring 4-quarts of water to boil in a large pot with a teaspoon of salt.
- After letting the dough rest, transfer the dough onto a surface dusted generously with tapioca flour. Dust the dough well with tapioca flour on all sides and cut into 6 pieces. Use your hands to press one piece at a time on a tapioca-floured surface until it is about ¼ to ½-inch thick, reserving the other pieces in plastic wrap or under a towel.
- Roll out the dough into a thin sheet (about 1/16-1/32-inch thick) using a rolling pin, pasta maker manual hand press, or kitchenaid pasta roller, lightly dusting both sides with tapioca flour as you go.
- If using the the manual pasta press or KitchenAid pasta roller attachment, send the dough through setting 1, fold it in half, dust it with tapioca flour, then send it again. Repeat until it feeds through smooth, then reduce the thickness one stop at a time, dusting the pasta sheet lightly with tapioca flour, until you get to a 2.
- Trim the edges of the pasta sheet so they are smooth and each sheet is 3 inches wide. Dust both sides lightly with tapioca flour and set aside, while you repeat with the remaining dough. Roll the trimmed edges up with the next piece of dough.
- Prepare two sheets of pasta that are the same length on a flour-lined surface or cut a single pasta sheet in half cross-wise so you have two wide sheets that are the same length.
- Prepare the egg wash: whisk the remaining egg with 1 tablespoon of water. Dollop 1 tablespoon balls of filling 1.5 inches apart on one pasta sheet. Brush the edges and between each filling ball with an egg wash. Place the second sheet of pasta over top. Use your hands to carefully seal the top sheet to the bottom, removing all air pockets from the filling.
- Pick your cutting tool! You can use a knife, a pastry wheel cutter, or a ravioli stamp. If using a ravioli stamp, center the filling on the stamp and press. If using the party wheel, cut out the ravioli squares, leaving a ½-inch seal around the filling. Or, cut out the ravioli squares with a knife, and use a fork to crimp and seal the edges. Repeat with the remaining pasta sheets, transferring cut ravioli to a baking sheet dusted with tapioca flour.
- Cook homemade ravioli in a large pot of salted water for 4 minutes, until they are all floating at the top of the surface. Use a slotted spoon to gently remove ravioli from the water. Top with your favorite sauce, or a simple brown butter and parmesan will do! You can optionally take it a step further and fry the ravioli in melted butter for 1 minute on each side.
Notes
Substituting xanthan gum:
I've tested a version of this gluten-free almond flour pasta that substitutes the xanthan gum for 1 tablespoon psyllium seed husks. The dough is more delicate to work with and to eat than the version with xanthan gum - it will break a part a bit when cooked if rolled too thin. For that substitution, you'll need to let the dough rest 10-15 minutes after you roll it together to let the psyllium seed husks soak up some of the moisture and help with the elasticity. Additionally, don't roll the dough out quite as thin. You can roll it through the pasta maker only on a size 1. However, I recommend hand-rolling this more delicate version with a rolling pin using the alternative method shown here.How to Store Homemade Ravioli
Store homemade gluten-free ravioli in a single layer, or separated with parchment paper, in the fridge for up to 3 days. Alternatively, freeze homemade ravioli (see below) To freeze homemade ravioli, place the homemade ravioli on a baking sheet dusted with tapioca flour in a single layer and place in the freezer until firm, about 30-60 minutes. Then transfer to an airtight freezer bag or container and freeze for up to 6 months. Alternatively, place fresh ravioli directly into a freezer bag in single layers separated with parchment paper and carefully freeze with the bag flat, until the ravioli are firm. These methods will prevent the ravioli from freezing stuck to one another. Cook frozen ravioli directly from the freezer, adding 3 minutes to the cooking time.