In this episode, I chat about this easy 2-ingredient gluten free ravioli dough recipe, how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!
INGREDIENTS
For the 2-ingredient dough:
1 1/4 cup + 2 tbsp gluten free flour
3 eggs
Option For the filling:
1 cup low fat ricotta or dairy free
2-4 tbsp parmesan cheese or dairy free
Fresh basil, chopped
INSTRUCTIONS
Make the gluten free dough:
In a bowl or on a counter, make a mound with the gluten-free flour. Use your hand to make a hole in the center and then crack the eggs into the hole.
Whisk the eggs inside the hole. Then slowly begin to push in the flour little by little. Continue mixing together and making the dough ball with your hands. Since it is gluten free you do not need to kneed or let the dough sit. Just create the dough ball and move to the next step.
Making the inside filling:
In a small bowl, mix together the ricotta cheese, parmesan cheese, and basil.
Assembling the gluten free ravioli:
Divide the dough into four equal parts. On a lightly floured surface or counter, roll out one part of the dough into a thin sheet. Repeat with the remaining dough.
Place dollops of the ricotta filling on the dough. Leave space between each dollop.
Fold the dough over the filling. Press the edges together to seal.
Use a ravioli cutter or a knife to cut out the ravioli.
Cooking the ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli for 5-10 minutes, or until they float to the surface. The thinner the ravioli dough the quicker it will cook. The thicker the dough the longer it will take.
Serving the ravioli:
Serve the ravioli with your favorite pasta sauce.
NOTES
If the dough is too sticky, I add a little more gluten-free flour.
If it’s too dry, I add one teaspoon of water at a time until the texture is better.
For a richer filling, use whole milk ricotta.
I like to experiment with different fillings, such as spinach and ricotta or mushroom and cheese.
Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/
Link to full extended blog post with step by step photos: https://kaylacappiello.com/2-ingredient-gluten-free-ravioli/#recipe
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On this week’s meal plan, I feature a guest recipe by Rachel Ciordas: Gluten Free Crab Rangoons
Rachel Ciordas has been a cooking teacher for over a decade. She offers cooking classes for adults and children and writes a gluten free publication called Next Level Gluten Free. She is also the mother of a celiac. For years, she has been obsessed with revamping and recreating beloved recipes, flaky pastries, and crusty artisanal breads to be gluten-free AND delicious.
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