Gluten-Free Spinach and Ricotta Ravioli

Delight in the comfort of homemade pasta with this Gluten-Free Spinach and Ricotta Ravioli recipe, a perfect blend of creamy, cheesy filling and tender, gluten-free dough. Crafted with gluten-free all-purpose flour and xanthan gum for a supple yet pliable base, these ravioli are generously stuffed with a luscious mixture of fresh spinach, creamy ricotta, and Parmesan, lightly seasoned with nutmeg and black pepper for a delicate flavor profile. The dish is elevated with a golden brown butter and sage sauce, which adds a rich, nutty aroma to every bite. Ready in under an hour, this recipe is ideal for impressing family and friends with a gluten-free, restaurant-quality meal at home. Whether you’re gluten-sensitive or just looking to try something new, these ravioli are an irresistible treat that pairs perfectly with a crisp salad or a glass of white wine.

Nutriscore Rating: 64/100

Prep Time:50 mins

Cook Time:10 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

In a large bowl, mix the gluten-free flour, xanthan gum, and salt.

Step 2

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.

Step 3

Add water as needed (1 tablespoon at a time) until the dough comes together. It should be slightly firm but pliable.

Step 4

Form the dough into a ball, wrap it in plastic wrap, and let it rest for 20 minutes while you prepare the filling.

Step 5

In a skillet, cook the spinach over medium heat until wilted. Squeeze out any excess water and finely chop it.

Step 6

In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, and black pepper. Stir until well combined.

Step 7

Divide the dough into two equal portions. Roll out one portion on a floured surface until paper-thin, about 1/16 inch thick.

Step 8

Place small dollops (about 1 teaspoon each) of the ricotta and spinach filling onto the dough, spacing them about 2 inches apart.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Serve the ravioli drizzled with the sage butter sauce and garnish with additional grated Parmesan if desired.

Nutrition Facts

Serving size	(841.2g)

Amount per serving	% Daily Value*
Calories	2043.2

Total Fat 102.2g	0%
Saturated Fat 45.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 628.6mg	0%
Sodium 2523.6mg	0%
Total Carbohydrate 236.1g	0%
Dietary Fiber 11.7g	0%
Total Sugars 1.5g
Protein 65.2g	0%

Vitamin D 84.5IU	0%
Calcium 1674.5mg	0%
Iron 8.8mg	0%
Potassium 423.4mg	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: 43.3%

Protein: 12.3%

Carbs: 44.4%