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Don’t let food allergies get in your way! This gluten-free recipe for ravioli is perfect!

When we were newlyweds, Gabriel and I went out to a small Italian restaurant one evening, where I ordered the most amazing tortellini I had ever eaten.

Truth be told, it was probably the white wine sauce it was served in that made it so delicious as much as anything, but nevertheless, I was determined to replicate the dish in a gluten free version so that Gabriel could enjoy it too.

Making gluten free pasta dough is easy enough, but it didn’t take me long figure out that making tortellini is very tedious. So I improvised and made gluten free ravioli instead. Same taste, different shape, and less than 1/4 of the time to make it.

Over the years, I’ve made this dish as a special treat now and then. Sometimes with cheese filling and white wine sauce, and other times, like yesterday, with meat filling and marinara sauce.

Either way, it’s wonderfully delicious. And it is special. Gluten free ravioli isn’t something you see a lot. And homemade ravioli from scratch isn’t something anybody sees very often.

Before you start, I offer this one word of caution: it’s very easy to make HUGE ravioli. You put what you think is a small spoonful of filling on the dough, by the time you add the second layer of pasta dough, it’s huge. You can make them are large as you want of course, but in any case, you probably need to make them smaler than you think you do.

Other than that, this recipe is really quite easy!

Gluten-Free Ravioli Recipe Scale 1x 2x 3x Ingredients Triple batch of gluten free egg noodles

1 pound ground beef (or sausage for extra zing)

pound ground beef (or sausage for extra zing) 1 1/2 cup s spinach, chopped

s spinach, chopped 1/4 cup parmesan cheese

parmesan cheese 1 Tablespoon dried parsley

dried parsley 1 teaspoon garlic powder

garlic powder 1 teaspoon salt (omit if using sausage)

salt (omit if using sausage) 1 egg

egg 1/3 cup gluten free flour or bread crumbs Instructions Fry and crumble ground beef as finely as possible. Add spinach, cheese, parsley, garlic powder, salt, egg, and flour. Mix well. Roll out egg noodle dough and cut into a large rectangle. Cut in half, and dot one half with small spoonfulls of meat filling. Mark squares onto the dough as place markers if that helps. Flatten filling mounds slightly so the meat doesn’t poke through the top layer of dough. With a small pastry brush, wet dough around the filling mounds. Flip second half over the filled half, and press down between mounds. Using a spatula or butter knife, cut the dough into squares and press on all sides with a fork. Drop gently into boiling water and boil for 5-10 minutes (depending on how big they are). Serve and enjoy!

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