Gluten-Free Ravioli with Tomato Sauce
Delight in the comforting flavors of homemade Gluten-Free Ravioli with Tomato Sauce, a recipe that combines wholesome ingredients and hearty Italian flair. Crafted from scratch, the dough is made with gluten-free flour and xanthan gum, yielding a tender and pliable base for the delicious spinach and ricotta filling. This dish pairs beautifully with a rich, aromatic tomato sauce made from crushed tomatoes, garlic, and dried herbs like basil and oregano. Perfect for gluten-free eaters and pasta enthusiasts alike, this recipe ensures you can enjoy classic ravioli without compromise. From kneading the dough to sealing each ravioli by hand, this approach elevates your culinary skills while delivering a satisfying meal. Serve your ravioli piping hot, topped with grated Parmesan cheese for an authentic touch. A great option for family dinners, this meal accommodates dietary needs while celebrating bold, Italian-inspired flavors!
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Recipe Information
Ingredients
- 2 cups Gluten-free flour
- 1 teaspoon Xanthan gum
- 3 large Eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 2 tablespoons Water
- 1 cup Ricotta cheese
- 1 cup Fresh spinach
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 1 28-ounce can Canned crushed tomatoes
- 2 cloves Minced garlic
- 1 small, chopped Onion
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
Instructions
Start by preparing the pasta dough. In a large mixing bowl, combine gluten-free flour, xanthan gum, and salt. Make a well in the center.
Whisk together the eggs, olive oil, and water. Pour the wet ingredients into the well of the dry ingredients.
Using a fork, gradually incorporate the flour into the wet mixture until a dough forms.
Knead the dough for about 3-4 minutes until smooth. Cover with plastic wrap and let rest for 20 minutes.
For the filling, sauté the fresh spinach in a pan until wilted. Let it cool slightly and chop finely.
In a bowl, mix the ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, and black pepper. Set aside.
To make the tomato sauce, heat olive oil in a saucepan over medium heat.
Add the chopped onion and minced garlic, and cook until the onion is translucent.
Stir in the crushed tomatoes, dried basil, dried oregano, salt, and sugar. Let the sauce simmer for 20 minutes.
Roll out the rested dough into sheets, either with a pasta machine or a rolling pin, until thin (approximately 1/8 inch thick).
Cut the dough into 2-inch squares or circles for ravioli.
Place a teaspoon of filling onto the center of half the dough shapes. Moisten the edges with water, then place another dough shape on top, pressing firmly to seal.
Bring a large pot of salted water to a boil. Carefully add ravioli, cooking in batches if necessary, for about 4-5 minutes or until they float to the surface.
Remove ravioli with a slotted spoon and drain well.
Serve the hot ravioli with the prepared tomato sauce. Sprinkle additional Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 5865 mg | 255% | |
| Total Carbohydrate | 276.6 g | 101% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 44.9 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1859 mg | 143% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3575 mg | 76% | |
*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.
