Gluten Free Pasta Recipe for Ravioli: Pillowy Pockets With Herb-Infused Fillings

Crafting gluten free ravioli at home might seem daunting, but this recipe delivers pillowy pasta pockets with restaurant-quality results. The dough comes together with a simple blend of gluten free flours and xanthan gum for elasticity.

The herb-infused filling transforms these into something special. Whether you choose ricotta-spinach or a vegan cashew alternative, the flavors shine through the delicate pasta. Each bite offers a perfect balance of texture and taste.

Assembly is straightforward with a rolling pin and patience. The key is keeping the dough thin enough to cook evenly while maintaining strength to hold the filling. These cook in just 3-4 minutes in boiling water.

Serve with your favorite sauce for a dish that proves gluten free pasta can be just as satisfying as traditional versions. The results will surprise even the most devoted wheat pasta fans.

Ingredients for Gluten Free Pasta Recipe for Ravioli

Pillowy dough and herb-kissed filling come together in these restaurant-worthy ravioli.

The flour blend is everything here. Bob’s Red Mill 1-to-1 works perfectly straight from the bag, but I like mixing my own (equal parts brown rice flour and white rice flour with a touch of potato starch). King Arthur’s gluten free flour is another solid choice—just add the xanthan gum separately since their blend already includes it. Look for xanthan gum in the baking aisle or Whole Foods bulk section.

No ricotta? Cottage cheese blended smooth gets you close—just drain it well first. Fresh spinach can be swapped for frozen (thawed and squeezed dry). Want it vegan? Replace the cheeses with blended cashews and nutritional yeast. The dough is flexible—if it feels too dry, add a splash of water (a teaspoon at a time). And yes, you can use a pasta maker if you’ve got one (worth the extra minute).

Ravioli freeze beautifully on a sheet pan before cooking—just transfer to a bag once solid. Cooks straight from frozen in 5-6 minutes. Dough keeps in the fridge for 2 days, but honestly it’s best used fresh. Leftovers? Toss with a little olive oil to prevent sticking.

Step-by-Step Instructions for Gluten Free Pasta Ravioli

Here’s how to craft tender, wheat-free pasta pockets with vibrant herb fillings.

Step 1: Prepare the Gluten Free Pasta Dough

In a large bowl, whisk together the 2 cups Gluten Free All-Purpose Flour, 0.5 cup Tapioca Starch, 0.5 tsp Xanthan Gum, and 0.5 tsp Salt. I’ve found that whisking aerates the dry ingredients, preventing dense dough. Make a well in the center.

Add the 2 whole Large Eggs and 1 tbsp Olive Oil to the well. Using a fork, gradually incorporate the dry ingredients into the wet until a shaggy dough forms. The dough should feel slightly tacky but not sticky—this is the perfect texture for rolling.

Step 2: Knead and Rest the Dough

Turn the dough onto a surface dusted with additional Gluten Free All-Purpose Flour. Knead gently for 3-4 minutes until smooth and elastic. Gluten free doughs are more delicate than traditional pasta dough, so avoid overworking it.

Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. This resting period allows the Xanthan Gum to fully hydrate and bind the dough, making it easier to roll out without cracking.

Step 3: Make the Herb-Infused Filling

In a bowl, combine the drained 1 cup Whole Milk Ricotta Cheese, 0.5 cup Parmesan Cheese, 0.25 cup Fresh Basil, minced 2 cloves Garlic Cloves, 0.25 tsp Nutmeg, 1 tsp Lemon Zest, and the 10 oz Fresh Spinach (chopped and squeezed completely dry). Stir until evenly mixed.

The filling should be thick but spreadable. If it seems watery, it means the spinach wasn’t squeezed dry enough—press it again in a clean towel to remove excess moisture. Season with a pinch of salt if needed, but remember the Parmesan is already salty.

Step 4: Roll, Fill, and Shape the Ravioli

Divide the rested dough into quarters. On a floured surface, roll one portion into a thin rectangle, about 1/16-inch thick. Use a pasta machine if you have one for consistent thickness. Place 1-teaspoon portions of filling spaced 2 inches apart along the dough.

Lightly brush the dough around the filling with water to help it seal. Place another rolled dough sheet on top and press around each mound of filling to remove air pockets. Use a ravioli cutter or knife to cut into squares. Repeat with remaining dough and filling.

Step 5: Cook and Serve the Ravioli

Bring a large pot of salted water to a rolling boil. Gently drop in the ravioli and cook for 3-4 minutes or until they float to the surface and the pasta is tender. Gluten free pasta can turn gummy if overcooked, so start checking at 3 minutes.

Drain the ravioli carefully, as they are delicate. Serve immediately with warmed 2 cups Marinara Sauce spooned over the top. Garnish with extra grated Parmesan and fresh basil if desired. The ravioli should have a tender bite with a vibrant, herby filling in every bite.

Pro Cooking Tips for This Dish

Dough Rolling Secrets

Gluten free dough needs extra love when rolling. I use a French rolling pin without handles for better control. Dust your surface with Gluten Free All-Purpose Flour and rotate the dough 90° after each pass to prevent sticking. Aim for 1/16-inch thickness—thin enough to see your hand through it. 💡

Filling Placement

Less is more with filling portions. Use exactly 1 teaspoon per ravioli, spaced 2 inches apart. Overfilling causes bursts during cooking. I learned this the hard way when my first batch exploded like little pasta balloons.

Avoiding Air Pockets

Gently press around each filling mound before sealing. Use a small pastry brush to apply water only where needed. This prevents air traps that can make your ravioli float unevenly. A fork’s tines work great for crimping edges tightly.

Perfect Cooking Time

Gluten free pasta cooks faster than you think. Start checking at exactly 3 minutes—they’re done when they float and the edges look translucent. Overcooking by even 30 seconds turns them gummy. Use a slotted spoon to transfer them directly to sauce. 🔥

Water Temperature Matters

Bring your water to a full, rolling boil before adding ravioli. I add 1 tbsp salt per quart of water for flavor. Don’t crowd the pot—cook in batches if needed. The water should return to a gentle boil within 30 seconds of adding the pasta.

Testing for Doneness

Cut one ravioli in half to check. The dough should be tender but still hold its shape, and the filling should be heated through. If the edges look doughy, give them another 30-60 seconds. Trust me, patience pays off with perfect texture.

Frequently Asked Questions