Gluten-Free Spinach Ricotta Ravioli
Delight in the comforting flavors of *Gluten-Free Spinach Ricotta Ravioli*, a homemade pasta recipe that's as satisfying as it is allergen-friendly. Featuring a tender, gluten-free dough made from a harmonious blend of gluten-free flour, tapioca starch, and xanthan gum, this recipe allows you to enjoy ravioli without compromising on texture or taste. The creamy ricotta, Parmesan, and spinach filling is perfectly seasoned with a hint of nutmeg and black pepper, providing a rich, savory bite in every pasta pocket. Topped with a decadent brown butter sage sauce infused with garlic, this dish is a true labor of love that's perfect for a cozy dinner or an elegant occasion. Ready in just over an hour, this ravioli is ideal for gluten-free pasta enthusiasts and those eager to impress with a homemade Italian classic. Serve with extra Parmesan and watch this dish disappear at the table!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 tablespoons Tapioca starch
- 1.5 teaspoons Xanthan gum
- 0.5 teaspoon Salt
- 2 items Large eggs
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 5 cups Fresh spinach
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg, ground
- 0.25 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 6 leaves Fresh sage
Instructions
In a large bowl, combine the gluten-free flour, tapioca starch, xanthan gum, and salt. Mix well.
Make a well in the center of the dry ingredients and add the eggs, olive oil, and water. Gradually incorporate the wet ingredients into the dry ingredients to form a dough. Knead until smooth, about 5 minutes. Wrap the dough in plastic wrap and let rest for 30 minutes.
While the dough rests, prepare the filling. Heat a large skillet over medium heat and cook the spinach until wilted. Remove from heat and allow to cool. Squeeze out any excess moisture and chop finely.
In a medium bowl, mix the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, and black pepper. Set aside.
Divide the rested dough into 4 portions. Roll out one portion at a time between two sheets of parchment paper until thin, about 1/16-inch. Cut into 3-inch squares or circles using a cookie cutter or knife.
Place 1 teaspoon of the ricotta filling in the center of half the dough pieces. Brush the edges of each piece lightly with water and top with another piece of dough. Press the edges together to seal and crimp with a fork to ensure they are completely sealed.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
To prepare the sauce, melt the butter in a pan over medium heat. Add the minced garlic and sage leaves and sauté for 1-2 minutes until fragrant.
Toss the cooked ravioli in the butter sauce to coat evenly. Serve immediately with an additional sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 2.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1736 mg | 134% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 463 mg | 10% | |
*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.
