Gluten Free Homemade Ravioli filled with Ricotta, Parmiggiano & Rucola


This is the other GF Pasta Recipe which I made with Dr Schar All Purpose Flour, which is easily available in mostly all supermarkets.  It is far easier to throw this dough together as you will see.

185 g Dr Schar All Purpose Flour
2 tsp Xanthan Gum
4 large egg yolks
1 large egg
2 to 4 tablespoons water
Freshly grated nutmeg

Place the flour, freshly grated nutmeg and xanthan gum in a food processor.  Add the egg yolks and egg and only enough water to form a smooth dough.  Wrap the dough in cling film and leave to rest for 30 minutes.

To roll, please follow method as per the other ravioli.

3/4 cup Rucola
1 clove garlic crushed
1 tsp lemon juice
1/4 cup grated Parmesan
1/2 cup Ricotta
Salt & Pepper
1/2 beaten egg

Chop the rucola and then combine all the ingredients well, binding with the beaten egg.

You can serve these ravioli with fresh tomato sauce. My sauce was a quick creamy one.  I boiled a quarter cup of vegetable stock, added half a clove of crushed garlic, a few cherry tomatoes, some chilli and then I added some fresh cream and freshly chopped parsley and served it over the ravioli.


Senza G – Living without Gluten

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