Gluten-Free Ravioli with Cream Sauce
Delight in the comforting elegance of this Gluten-Free Ravioli with Cream Sauce—a perfect harmony of homemade pasta and creamy indulgence. Crafted with a tender gluten-free dough enhanced by xanthan gum for elasticity, these ravioli are lovingly filled with a luxurious combination of ricotta cheese, fresh spinach, Parmesan, and a hint of nutmeg. The delicate pasta pillows are paired with a rich, garlicky butter and heavy cream sauce, elevated with black pepper and fresh basil for aromatic depth. Ready in just over an hour, this recipe brings gourmet Italian fare to the table without gluten, making it ideal for special occasions or weeknight dinners. Serve with a sprinkle of Parmesan for an irresistibly decadent finish that’s both gluten-free and incredibly satisfying.
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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
- 1 tablespoon Olive oil
- 2 tablespoons Water
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Fresh spinach
- 0.25 teaspoon Nutmeg
- 3 tablespoons Butter
- 1 cup Heavy cream
- 1 minced Garlic clove
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh basil
Instructions
In a large bowl, combine the gluten-free flour, xanthan gum, and salt. Make a well in the center and add the eggs, olive oil, and water. Mix with a fork gradually incorporating the dry ingredients into the wet until a dough forms.
Knead the dough on a lightly floured surface until smooth, about 5-7 minutes. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. In a medium bowl, combine ricotta, Parmesan, washed and chopped fresh spinach, and nutmeg. Mix well and set aside.
Roll out the dough on a floured surface to about 1/16-inch thickness. Cut into 2-inch squares. Place a teaspoon of filling in the center of each square.
Brush the edges of the dough with water, fold over to form a triangle, and press edges to seal. Make sure no air is trapped inside.
Bring a large pot of salted water to a boil.
Meanwhile, for the cream sauce, melt butter in a pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in heavy cream and bring to a simmer. Season with black pepper and let the sauce reduce slightly, about 5-7 minutes. Stir in chopped basil and remove from heat.
Cook the ravioli in boiling water for 3-4 minutes or until they float to the top. Remove with a slotted spoon and drain.
Serve the ravioli on plates topped with the creamy sauce and extra Parmesan if desired.
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1088 mg | 362% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 2.1 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1616 mg | 124% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 496 mg | 11% | |
*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.
