Gluten-Free Mushroom Ravioli
Indulge in the comforting elegance of Gluten-Free Mushroom Ravioli, a recipe that combines homemade pasta dough with a luscious, earthy mushroom filling. Crafted from gluten-free all-purpose flour and a touch of xanthan gum, the tender ravioli shells are perfectly suited for those seeking a gluten-free option without compromising on texture. The filling features a delightful medley of finely chopped cremini mushrooms, caramelized onion, garlic, fresh thyme, and a creamy blend of ricotta and Parmesan cheeses, resulting in a rich, savory bite. To elevate the dish, the ravioli is finished with a luxurious sage butter sauce, providing a fragrant and golden finish. Ready in under an hour, this restaurant-quality recipe is perfect for cozy dinners or special occasions, ensuring every bite is a gluten-free gourmet experience.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 3 Large eggs
- 1 tablespoon Olive oil
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 12 ounces Fresh mushrooms (such as cremini or button)
- 1 Onion, finely chopped
- 2 Garlic cloves, minced
- 1 tablespoon Fresh thyme, chopped
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
- 10 Fresh sage leaves
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, and salt. Create a well in the center and add the eggs, olive oil, and water. Mix until the dough comes together.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap in plastic and let it rest for 20 minutes.
For the filling, chop the mushrooms finely. Heat 1 tablespoon olive oil in a skillet over medium heat, add chopped onions and cook until soft.
Add minced garlic and mushrooms. Cook until the mushrooms are soft and any liquid has evaporated. Stir in thyme and cook for another minute. Let it cool slightly.
In a bowl, combine the mushroom mixture with ricotta, Parmesan, and black pepper. Mix thoroughly, adjusting seasoning if needed.
Divide the dough into two portions. Roll out each portion using a pasta machine or rolling pin to about 1/16 inch thickness.
Spoon small mounds of filling (about 1 tablespoon each) onto one sheet of dough, leaving space between each mound. Cover with the second sheet and press around mounds to seal. Cut into individual raviolis.
Bring a large pot of salted water to a boil. Gently drop raviolis into the boiling water and cook for 3-4 minutes or until they float to the surface.
While raviolis are cooking, melt butter in a small saucepan over medium heat. Add sage leaves and fry until crispy.
Drain raviolis and serve topped with sage butter and extra Parmesan, if desired.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 12.5 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1681 mg | 129% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1794 mg | 38% | |
*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.
