Learn how to make silky, tender gluten-free ravioli from scratch with an easy almond flour pasta dough. No special tools are required and the step-by-step guide shows different ways to roll and cut the ravioli! We love a three-cheese filling but the options are endless.
2 teaspoons fresh thyme leaves or basil leaves (minced)
1/4 teaspoon each (salt and pepper)
1/8 teaspoon ground nutmeg
Categories
Main Courses
Staples
Cuisine
Italian
Steps
Sift all the dry ingredients together in a large bowl, creating a well in the middle for cracking the eggs.
Crack the eggs into the well and give them a quick whisk with a fork. Add the oil to the eggs and begin whisking the eggs and the oil, slowly incorporating more and more of the flour. Continue incorporatin the flour as you whisk, until the dough is too thick to whisk and starts clumping into a ball. Knead the dough, using your palm, until all the flour is incorporated. Wrap the dough in plastic wrap and let it rest for 30 minutes while you prepare the filling.
To make the three-cheese filling shown here, mix all the filling ingredients in a bowl until well combined. Bring 4-quarts of water to boil in a large pot with a teaspoon of salt.
After letting the dough rest, transfer the dough onto a surface dusted generously with tapioca flour. Dust the dough well with tapioca flour on all sides and cut into 6 pieces. Use your hands to press one piece at a time on a tapioca-floured surface until it is about ¼ to 1/2-inch thick, reserving the other pieces in plastic wrap or under a towel.
Roll out the dough into a thin sheet (about 1/16-1/32-inch thick) using a rolling pin, pasta maker manual hand press, or kitchenaid pasta roller, lightly dusting both sides with tapioca flour as you go.
If using the the manual pasta press or KitchenAid pasta roller attachment, send the dough through setting 1, fold it in half, dust it with tapioca flour, then send it again. Repeat until it feeds through smooth, then reduce the thickness one stop at a time, dusting the pasta sheet lightly with tapioca flour, until you get to a 2.
Trim the edges of the pasta sheet so they are smooth and each sheet is 3 inches wide. Dust both sides lightly with tapioca flour and set aside, while you repeat with the remaining dough. Roll the trimmed edges up with the next piece of dough.
Prepare two sheets of pasta that are the same length on a flour-lined surface or cut a single pasta sheet in half cross-wise so you have two wide sheets that are the same length.
Prepare the egg wash: whisk the remaining egg with 1 tablespoon of water. Dollop 1 tablespoon balls of filling 1.5 inches apart on one pasta sheet. Brush the edges and between each filling ball with an egg wash. Place the second sheet of pasta over top. Use your hands to carefully seal the top sheet to the bottom, removing all air pockets from the filling.
Pick your cutting tool! You can use a knife, a pastry wheel cutter, or a ravioli stamp. If using a ravioli stamp, center the filling on the stamp and press. If using the party wheel, cut out the ravioli squares, leaving a 1/2-inch seal around the filling. Or, cut out the ravioli squares with a knife, and use a fork to crimp and seal the edges. Repeat with the remaining pasta sheets, transferring cut ravioli to a baking sheet dusted with tapioca flour.
Cook homemade ravioli in a large pot of salted water for 4 minutes, until they are all floating at the top of the surface. Use a slotted spoon to gently remove ravioli from the water. Top with your favorite sauce, or a simple brown butter and parmesan will do! You can optionally take it a step further and fry the ravioli in melted butter for 1 minute on each side.
Nutitrion
Serving Size: 1 serving
Calories: 430 kcal
Carbohydrates: 32 g
Protein: 22 g
Fat: 24 g
Saturated Fat: 10 g
Trans Fat: 0.02 g
Cholesterol: 231 mg
Sodium: 509 mg
Sugar: 1 g
Unsaturated Fat: 9 g
Reviews
cyn on 2026-06-07 (5 stars): Loved it made it for me and my husband
