Homemade Gluten free Ravioli Pasta (Egg free)
Easily make vegan gluten free ravioli from scratch! Egg free gluten-free homemade ravioli dough that is simple and quick to make. Perfect for your favorite gluten free filled pasta!
Servings 20 - 22 ravioli
Equipment
- 1 kitchen scale
- 1 medium bowl
- 1 cup or pitcher
- 1 spoon
- 1 Rolling Pin
- parchment paper
- 1 knife / cutter wheel / ravioli cutter
Ingredients
- 150 grams (1 CUP) gluten free fine white rice flour (+ extra for dusting)
- 75 grams (½ CUP) potato starch (gluten free)
- ½ teaspoon salt
- 1,5 teaspoon xanthan gum powder
- ¼ teaspoon turmeric powder (optional, only for color)
- 20 grams (1+½ tbsp) olive oil
- 150 grams (¾ CUP) boiling hot water
Instructions
- in a medium bowl mix well the dry ingredients
- in a small bowl, a cup or a pitcher mix the boiling hot water with the olive oil, then add it to the dry ingredients
- immediately and quickly stir with a spoon, until most of the flour is absorbed and big clumps form
- move the mixture to the worktop and squeeze the big clumps together first, then knead with your hands, until the dough is smooth and compact
- divide the dough into 4 parts and roll them into dough balls, dust them with rice flour and cover with a napkin or towel
- let the dough cool down completely
- one dough ball at a time, place them on a sheet of parchment paper generously dusted with rice flour and roll the dough out as thin as possible (around 2 millimeters)
- I used a 2-inch square ravioli stamp to outline the shape, you can make the shapes you want, like round or triangles
- add a teaspoon of filling, or as much needed to leave a half inch room around the filling to close the ravioli
- lightly wet the edges of each raviolo (yup, raviolo is the singular for ravioli) and add the second layer on top
- with your fingers press the dough down all along the ravioli edges
- if you want, define their shape with a ravioli stamp or a cutter wheel, otherwise simply cut them with a knife place them on a large dish or surface, dusting them with rice flour so that they don't stick
- let them rest covered with a napkin for a good 30 minutes before cooking, so that the dough will dry up a little
- re-knead leftover dough and roll it out to make more ravioli
- cook the ravioli in salted boiling water for 5 minutes and enjoy them with your favorite condiment
Notes
Please note that measurements in cups may differ from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.