Recipe: Gluten Free Homemade Ravioli

Gluten Free Ravioli

Gluten Free Ravioli

With Thanksgiving right around the corner here in Canada I’ve been thinking about warm comfort foods and additions to a Thanksgiving table. I love Thanksgiving – especially the meal. Even when there is the just the five of us, we have all the trimmings and, of course, a couple of desserts. We serve up turkey, stuffing, mashed potatoes, fresh buns, garden carrots and beans, salad, butternut squash soup and then pumpkin pie and, my boys’ favourite, pumpkin roll. Doesn’t that sound delicious? What are your favourite Thanksgiving dishes?

This year I need to add some vegan options to the meal and was wondering what to serve, other than more veggies. What about ravioli? … A gluten-free ravioli filled with butternut squash and caramelized onions, or even a lobster-stuffed ravioli?

Off to the kitchen I went to play with some gluten free dough and experiment with fillings. Now the fillings I made for these were not vegan – I added parmesan cheese – plus I made this dough using eggs; however it was a success taste-wise and I will continue working on a vegan version in time for Thanksgiving.

Homemade ravioli is not a quick process: it is very much like making perogies. Yes, they take time but the end result is well worth the effort. I hope you give this recipe a try. This is the same recipe as I previously posted for gluten-free pasta, but the forming of the dough is different.

Recipe: Gluten Free Ravioli Dough

1 ½ cups sweet rice flour
½ cup tapioca starch
1 tsp xanthan gum
¼ tsp salt
5 eggs

Combine rice flour, tapioca starch, xanthan gum and salt in a stand mixer. Mix until flours are combined.

Add eggs one at a time, until dough forms and pulls away from side of bowl. If dough is dry add 1 tsp of water; if it is too sticky add 1 tbsp of sweet rice flour. Dough can vary depending on humidity and temperature.

Gluten Free Ravioli

Divide dough in half and wrap unused half with a damp tea towel to prevent drying out.
Drop dough onto a well dusted flour surface. I like to use tapioca starch for flouring.

Gluten Free Ravioli

Flour rolling pin and roll out dough.

Gluten Free Ravioli

Lightly stamp or cut out dough with ravioli cutter.

Gluten Free Ravioli

Place the filling in the center of the cutout.

Gluten Free Ravioli

Gluten Free Ravioli

Brush edges of cutout with beaten egg yolk.

Gluten Free Ravioli

Roll out other dough ball. Stamp or cut out dough.

Gluten Free Ravioli

Remove each cutout and gently pat dough to stretch out shape. You want the cutout to be slightly bigger than the original shape.

Place on top of the first cutout with filling.

Gluten Free Ravioli

Gluten Free Ravioli

Lightly press edges down.

Gluten Free Ravioli

Clean up edges with ravioli cutter.

Gluten Free Ravioli

Bring a large pot of salted water to boil. Add ravioli. These raviolis were quite large so I added only 3 at a time. I find when I make gluten-free ravioli that they sink and stick to the bottom. Use a spatula or paddle strainer to gently free ravioli from the bottom of the pot. You’ll know when they’re done when they float to the top.

Gluten Free Ravioli

Gluten Free Ravioli

This recipe made 15 large raviolis, but the amount may vary depending on the size of your cutouts.

Gluten Free Ravioli

Gluten Free Ravioli

Recipe: Ravioli Filling

You can have a lot of fun playing with ravioli fillings, setting out to experiment with specific flavour combinations or using ingredients you have leftover in your fridge. You just have to make sure that your filling will hold it shape.

Recipe: Butternut Squash Filling

Gluten Free Butternut Squash Filling

1 cup canned or roasted butternut squash
¼ tsp nutmeg
1/3 – ½ cup freshly grated parmesan cheese
¼ cup caramelized onion and garlic

Combine all together in a bowl. Add salt and pepper to taste.

Recipe: Lobster Filling

Gluten Free Lobster Ravioli Filling

1 cup cooked lobster
1/3 cup caramelized onion and garlic
3 Tbsp plain goat cheese
Zest of 1 lemon

Combine all together in a bowl. Add salt and pepper to taste.

I served my gluten-free ravioli on a plate of slow roasted roma tomatoes.

Gluten Free Ravioli

Now is a great time to pick up fresh garden tomatoes at your local farmers market and my favorite thing to do with them is to slow roast them. It really brings out their flavor and makes them ever so sweet.


To slow roast tomatoes I pour some chili oil on a baking sheet. Mince up some garlic and spread onto oil. Slice the tomatoes into wedges and line the cookie sheet.

Top the tomatoes with fresh thyme, dried oregano and basil, and sea salt and pepper.

red peppers

Roast in a 250 degree oven for 2- 2 ½ hours.

Gluten Free Ravioli

Pour mixture in a large jar and store in refrigerator. You can also pour tomatoes into a food processor and process until smooth.

When I have a lot of tomatoes and do not feel like canning them, I take these slow roasted tomatoes and put them in small freezer bags and freeze them. Then all I have to do is thaw the sauce and heat up to serve.

This makes the best tomato sauce!

25 comments add yours

  1. I am surprised you didn’t use a pasta machine, but they look like they still turned out well. Next time you make a butternut squash filling, try adding a splash of Sambucca (licorice liqueur). I know it sounds weird but it adds a great depth of flavor. Happy Thanksgiving!

  2. I love the recipes and look forward to christmas baking and recipes SOON. Do you have a gluten free pie crust recipe… Pumpkin Pie of course…Thanks for the tips.

  3. Gluten Free dough is more delicate to work with than reg dough so I prefer to make gluten free pasta by hand. I also LOVE to work with doughs, it reminds me of past days, when we used to make 300 perogies by hand. Love it!

  4. I have a couple but none that I love. Making pies tomorrow and will let you know what recipe I prefer. Check in on Wed or Thur.

  5. Thanks Carrie for all your wonderful eatery finds in and around Calgary. Each week, my husband (not gluten free but very supportive) and I enjoy outings to some of the places you’ve recommended. Our last adventure took us to Una Pizza + Wine on 17th Avenue. I was in heaven!!! I ordered the Swiss Chard and it was so yummy. I usually make pizza at home (using your recipe of course!) but I find it such a nice treat not go through all the steps when all I want is to eat ASAP. I always like the places you visit because I don’t feel I’m punishing Andrew with my food limitations, the food is always so tasty anyone can enjoy it.
    I am looking forward to trying out this recipe.

  6. thanks maria
    I have a new list of 3 diners here in Calgary that offer and serve GREAT gluten free food. Will post soon and give you their names.
    Can’t wait for you to teach me how to make corn tortillas!

  7. Im a huge fan already, man. Youve performed a brilliant job creating positive that individuals fully grasp exactly where youre coming from. And let me let you know, I get it. Fantastic stuff and I cant wait to read additional of one’s blogs. What youve got to say is significant and must be read.

  8. can you make these ahead of time and boil the next day?

  9. I have a personal receipe of filled raisen and pineapple cookies. I would like to know if I could just substitute all purpose gluten free in place of regular flower, however, how would I determine how much Xantham gum would I use, if any. The original dough is delicate to begine with.

    thanks, to anyone who answers.

  10. You could try replacing a gluten free flour blend with reg flour. Try 1/2 tsp xanthan gum. You don’t want to use too much

  11. To the person wanting to know xanthan gum amounts – I believe the general rule is 1/2 tsp per 1 cup of GF flour, but you’ll want to vary it slightly depending on what kind of item you’re making. Pizza dough would require a bit more. Cookies and cakes I stick to the 1/2 tsp/cup rule and it works well!

  12. I am going to make these tomorrow, I made GF veggie turnover for a quick frozen snack today. My question is, To double the recipe, “Have you ever froze these, or made extra and kept them refrigerated for a week or so?”

  13. Would it work with just rice and tapioca? anybody knows?

  14. This looks great. Any recommendations on what to use to substitute the 5 eggs? Thanks. Julie

  15. Tanks for the ravioli dough recipe. Is Rice flour the best? Also when I made my wheat dough as a child in Italy I was taught to add a bit of olive oil & salt. Would this mess up the dough? Also can I use my pasta machine? So happy to find you’re site!
    Be well, be safe, In harmony, Karen D. walker, Waterford, VA

  16. Can you use a little EVOO in the GF ravioli like Karen asked? I am very thankful for fining your site, can these be made Head then frozen? I am wanting a recipe for fresh crab meat with ricotta stuffed ravioli! Thanks again!

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