Gluten-Free Spinach and Ricotta Ravioli
Indulge in the comforting flavors of this Gluten-Free Spinach and Ricotta Ravioli, a homemade masterpiece that caters to dietary needs without compromising on taste. Crafted with a tender gluten-free pasta dough, this recipe combines creamy ricotta cheese, earthy spinach, and a hint of nutmeg for a filling that’s both light and flavorful. Each pillowy ravioli is carefully sealed to ensure a perfect bite, and the dish is elevated further with a golden, fragrant butter sauce infused with fresh sage leaves. Ready in just an hour, this elegant, restaurant-quality meal is perfect for gluten-free lifestyles and ideal for special occasions or weeknight dinners alike. Serve topped with freshly grated Parmesan for the ultimate finishing touch, and get ready to savor every moment.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 2 pieces Large eggs
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 4 cups Fresh spinach
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
- 6 pieces Fresh sage leaves
Instructions
In a large bowl, mix the gluten-free flour, xanthan gum, and salt.
Make a well in the center of the flour mixture and add the eggs and olive oil. Slowly mix using a fork, incorporating the flour little by little.
Add water as needed (1 tablespoon at a time) until the dough comes together. It should be slightly firm but pliable.
Form the dough into a ball, wrap it in plastic wrap, and let it rest for 20 minutes while you prepare the filling.
In a skillet, cook the spinach over medium heat until wilted. Squeeze out any excess water and finely chop it.
In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, and black pepper. Stir until well combined.
Divide the dough into two equal portions. Roll out one portion on a floured surface until paper-thin, about 1/16 inch thick.
Place small dollops (about 1 teaspoon each) of the ricotta and spinach filling onto the dough, spacing them about 2 inches apart.
Roll out the second portion of dough and carefully lay it over the filling-topped sheet of dough. Press around each dollop of filling to seal the edges and remove any air.
Cut the ravioli into squares or circles using a knife or ravioli cutter. Crimp the edges with a fork if desired to ensure they are sealed.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes or until they float to the surface.
In a small skillet, melt the butter over medium heat and add the sage leaves. Cook for 1–2 minutes until the butter is browned and fragrant.
Serve the ravioli drizzled with the sage butter sauce and garnish with additional grated Parmesan if desired.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 1.5 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1674 mg | 129% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 423 mg | 9% | |
*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.
