Gluten-Free Homemade Meat Ravioli
Elevate your pasta night with this Gluten-Free Homemade Meat Ravioli recipe, a true labor of love for anyone craving classic Italian flavors without the gluten. Perfectly crafted from scratch, the tender gluten-free dough uses xanthan gum for structure and is filled with a savory blend of seasoned ground beef, sautéed onions, garlic, Parmesan cheese, and fresh parsley. Whether you’re mastering the art of sealing each ravioli with precision or enjoying the satisfying bite of these homemade delights, this recipe is a celebration of fresh, wholesome ingredients. Ready in just over an hour, these hearty ravioli float to perfection in boiling water and pair beautifully with your favorite gluten-free sauce. A must-try for pasta enthusiasts and gluten-free home cooks alike!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 3 large Eggs
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 1 pound Ground beef
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, chopped Parsley
- 0.5 teaspoon Black pepper
- 1 beaten, for sealing Egg
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, and salt. Make a well in the center and add the eggs, olive oil, and water.
Using a fork, gradually incorporate the flour mixture into the wet ingredients until a dough begins to form. Knead the dough gently for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion and minced garlic to the meat, cooking until the onion is translucent and the garlic is fragrant. Remove from heat.
Stir in the grated Parmesan, chopped parsley, and black pepper. Let the mixture cool to room temperature.
After resting, divide the dough into two portions. Roll each portion out on a floured surface to about 1/16-inch thickness.
Using a ravioli cutter or a cookie cutter, cut rounds or squares from the dough.
Place about 1 tablespoon of the meat filling onto half of the cut-out pasta pieces. Brush the edges with the beaten egg.
Place another piece of pasta over the filling, pressing gently to seal the edges. Ensure there are no air pockets.
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 2-4 minutes or until they float to the surface.
Remove the cooked ravioli with a slotted spoon and serve with your favorite gluten-free sauce.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.5 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 678 mg | 52% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1683 mg | 36% | |
*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.
