Gluten Free Toasted Ravioli

I have received a lot of wedding gifts over the past few weeks, and I cannot wait to play in the kitchen. The one gift that I waited patiently for all winter was the pasta attachments for my Kitchenaid. My friend Nicole came through and bought them for me last week! Back in my wheat eating days, I used to get fresh ravioli all the time, and often I would make toasted ravioli. I have not had this in 2-3 years, and despite my extreme exhaustion last night, I made these. The hubs and I loved it! The fresh pasta recipe comes from Gluten Free on a Shoestring, a cookbook I could not live without. Also, I crushed GF pretzels to make the breadcrumbs, and they added just a hint of salt that was quite tasty.


  • 2 cups all purpose gluten free flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 extra-large egg (room temperature)
  • 1 tablespoon unsalted butter (room temperature)
  • 2 tablespoons olive oil
  • 1/2-2/3 cup warm warm water
  • Ravioli stamp like this one (or if you have talent, cut squares by hand)
  • 2 eggs (lightly beaten)
  • Crushed pretzels or GF bread crumbs


  • 1 8oz container of ricotta
  • 1 cup grated mozzarella
  • 1 egg lightly beaten
  • 2 T fresh minced basil
  • 1 T fresh minced oregano
  • 1/4 t garlic powder
  • salt

1. In food processor or stand mixer, mix all ingredients EXCEPT the water together until well-blended. Let it go for a couple of minutes to activate the xanthan gum.

2. After blending for a couple minutes, add the water in a slow but steady stream while the machine is on, until the mixture comes together in a ball. It should look like very stiff play-doh.

3. Divide the dough into 4 balls. Roll out each ball of dough between two sheets of plastic wrap until it’s about 1/8″ thick (about the thickness of a nickel) or through your fancy-shmancy pasta roller. You don’t want it to be too thin or it will fall apart when you boil it; if it’s too thick, it will be gummy. Stamp or cut squares.

4. Make filling. Please one small teaspoon on one square. Top with another square and press firmly to seal (you may want to use a bit of water).

5. Heat olive oil in a frying pan over medium-high heat. Dip ravioli in egg wash, and then bread crumbs. Fry each side for about 2-3 minutes until lightly browned. I worked in batches of about 5 at a time.

This entry was posted in Carbs, Italian Inspired. Bookmark the permalink.

1 Response to Gluten Free Toasted Ravioli

  1. Pingback: Waffle Ice Cream Sandwiches | theglutenfreerunner

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