Gluten-Free Ravioli with Tomato Sauce

Indulge in the comforting flavors of homemade **Gluten-Free Ravioli with Tomato Sauce**, a dish that brings Italian-inspired cuisine to your plate without compromising dietary needs. This recipe features tender, gluten-free pasta dough made with a blend of gluten-free flour and xanthan gum, carefully crafted into pillowy ravioli stuffed with a creamy ricotta, spinach, and Parmesan filling. Paired with a robust, simmered-from-scratch tomato sauce infused with garlic, basil, and oregano, this meal balances hearty and fresh flavors in every bite. Perfect for weeknight dinners or special occasions, this gluten-free pasta dish is a true labor of love that’s worth the effort. Serve with a sprinkle of extra Parmesan and a drizzle of olive oil for an irresistible finishing touch!

Nutriscore Rating: 69/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Whisk together the eggs, olive oil, and water. Pour the wet ingredients into the well of the dry ingredients.

Step 3

Using a fork, gradually incorporate the flour into the wet mixture until a dough forms.

Step 4

Knead the dough for about 3-4 minutes until smooth. Cover with plastic wrap and let rest for 20 minutes.

Step 5

For the filling, sauté the fresh spinach in a pan until wilted. Let it cool slightly and chop finely.

Step 6

In a bowl, mix the ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, and black pepper. Set aside.

Step 7

To make the tomato sauce, heat olive oil in a saucepan over medium heat.

Step 8

Add the chopped onion and minced garlic, and cook until the onion is translucent.

Step 9

Stir in the crushed tomatoes, dried basil, dried oregano, salt, and sugar. Let the sauce simmer for 20 minutes.

Step 10

Roll out the rested dough into sheets, either with a pasta machine or a rolling pin, until thin (approximately 1/8 inch thick).

Step 11

Cut the dough into 2-inch squares or circles for ravioli.

Step 12

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.

Step 13

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.

Step 14

Remove ravioli with a slotted spoon and drain well.

Step 15

Serve the hot ravioli with the prepared tomato sauce. Sprinkle additional Parmesan cheese on top, if desired.

Nutrition Facts

Serving size	(1706.6g)

Amount per serving	% Daily Value*
Calories	2288.1

Total Fat 99.6g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 748.8mg	0%
Sodium 5865.0mg	0%
Total Carbohydrate 276.6g	0%
Dietary Fiber 30.1g	0%
Total Sugars 44.9g
Protein 89.8g	0%

Vitamin D 123IU	0%
Calcium 1859.2mg	0%
Iron 15.7mg	0%
Potassium 3574.8mg	0%

*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.

Source of Calories

Fat: 38.0%

Protein: 15.2%

Carbs: 46.8%