Gluten-Free Spinach Ricotta Ravioli

Delight in the comforting flavors of homemade **Gluten-Free Spinach Ricotta Ravioli**, a dish that combines the rich creaminess of a ricotta and spinach filling with the tender bite of gluten-free pasta. Crafted from a blend of gluten-free flour, tapioca starch, and xanthan gum, this recipe achieves a silky, elastic dough perfect for encasing the vibrant filling, enhanced with nutmeg and Parmesan for a touch of indulgence. Gently boiled to perfection, these ravioli are finished in a fragrant garlic and sage butter sauce, creating a savory masterpiece that's both elegant and accessible. Perfect for weeknight dinners or special occasions, this gluten-free pasta dish is sure to impress while catering to dietary needs. Serve with a sprinkle of extra Parmesan and watch as it becomes a new favorite at your table.

Nutriscore Rating: 62/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

In a large bowl, combine the gluten-free flour, tapioca starch, xanthan gum, and salt. Mix well.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Toss the cooked ravioli in the butter sauce to coat evenly. Serve immediately with an additional sprinkle of Parmesan cheese, if desired.

Nutrition Facts

Serving size	(922.5g)

Amount per serving	% Daily Value*
Calories	2322.5

Total Fat 127.2g	0%
Saturated Fat 60.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 686.8mg	0%
Sodium 2423.3mg	0%
Total Carbohydrate 254.9g	0%
Dietary Fiber 14.0g	0%
Total Sugars 2.1g
Protein 66.5g	0%

Vitamin D 80IU	0%
Calcium 1735.9mg	0%
Iron 10.1mg	0%
Potassium 462.7mg	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: 47.1%

Protein: 10.9%

Carbs: 42.0%