Gluten-Free Homemade Beef Ravioli
Delight in the comforting flavors of **Gluten-Free Homemade Beef Ravioli**, a recipe that transforms a classic Italian favorite into a celiac-friendly masterpiece. Made entirely from scratch, this dish features tender gluten-free pasta dough that’s beautifully pliable and enriched with eggs and olive oil for a silky texture. The hearty filling combines savory ground beef, fragrant garlic, caramelized onions, and a touch of Parmesan cheese for a rich and flavorful bite. Each ravioli is lovingly sealed by hand and served piping hot with your favorite gluten-free tomato sauce for a satisfying meal the whole family can enjoy. With simple ingredients and step-by-step instructions, this recipe is perfect for anyone looking to explore the joy of homemade pasta without gluten.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 3 Large eggs
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cup Parmesan cheese, grated
- 1 Egg yolk
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg, optional
- 2 tablespoons Butter
- 2 cups Gluten-free tomato sauce, or sauce of choice
Instructions
Start by preparing the pasta dough. In a large bowl, whisk together the gluten-free flour, xanthan gum, and salt. Make a well in the center and add the eggs and olive oil.
Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough begins to form. Knead the dough gently until it is smooth and elastic. If the dough is sticky, add a little more flour.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
While the dough rests, prepare the beef filling. In a skillet over medium heat, melt the butter. Add the onion and garlic, sautéing until the onion becomes translucent, about 3 minutes.
Add the ground beef to the skillet, cooking until browned and fully cooked, about 8-10 minutes. Drain any excess fat.
Remove the skillet from heat. Stir in the grated Parmesan cheese, egg yolk, salt, black pepper, and nutmeg (if using). Let the filling cool slightly.
Divide the rested dough into four equal portions. Roll out each portion on a lightly floured surface or using a pasta machine, until thin sheets are formed, about 1/8th inch thick.
Place small spoonfuls (about 1 teaspoon) of the beef filling onto one sheet of pasta, leaving space between each filling.
Place a second sheet of pasta on top of the first and press around each mound of filling to seal, removing any air pockets. Use a ravioli cutter or a knife to cut out individual ravioli.
Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top and are tender.
Serve the hot ravioli with your chosen gluten-free sauce, such as tomato sauce, and garnish with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1169 mg | 390% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 6.2 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 654 mg | 50% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1509 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
