This recipe tastes a whole lot like the frozen ravioli I used to eat as a kid, which is exactly what I was going for. Many people who have issues with gluten also have issues with certain types of dairy. Personally, I tolerate greek yogurt, mozzarella (it’s low FODMAP) and parmesan cheese, which was the basis for the filling in these ravioli. One of my favorite things about my gluten free ravioli recipes is the sheer convenience of it all. It takes about 30 minutes or so to make a dozen ravioli (even faster with a Tortilla Press) then you just toss them in the freezer. With 3 or 4 ravioli in a serving (these guys are pretty filling), you’ll get 3 or 4 individual meals out of it. Just perfect for those days when you just don’t want to put a lot of effort into something – which is common in my household – not bad for under an hour’s worth of work! For more flavors, check out other ravioli flavors in the recipe index.
Gluten Free Cheese Ravioli
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
Curious about ingredients used in this recipe? Click here for info and sources!
- 1/2 Cup Greek Yogurt
- 1/2 Cup Mozzerella Cheese
- 1/2 Cup Parmesan Cheese, grated
- 1/4 teaspoon Salt
- A few grinds of the Pepper mill
- 1 Egg
- 1/2 teaspoon Parsley and/or Thyme
- 1/8 teaspoon Garlic Powder
- 1 Cup Tapioca Flour
- 1/2 Cup Almond Flour
- 2 Eggs
- 1/4 teaspoon Salt
- Mix the filling ingredients together. If using fresh mozzarella, just crumble it up as it can be difficult to shred. Set aside.
To make the filling:
- Saute the beef with the onion, garlic, salt, pepper and herbs until the beef is cooked through. Set aside to let cool for a few minutes.
- Place the cooked meat into a food processor with the tapioca flour, oil and nutritional yeast. Process until the mixture is a fine crumb texture.
- Add the egg, mix well and set aside (place in the fridge if you won't be getting to it for a while).
To make the dough:
- Cut 13 pieces of parchment paper into strips that are 5" x 5".
- Combine all of the dough ingredients and mix until a ball forms, kneading the dough as necessary. The dough will be a little sticky, but not too sticky. If the dough is too sticky, knead in 1 Tablespoon of Tapioca at a time until you achieve smooth, but not sticky. If too dry, knead in 1 Tablespoon water at a time until you achieve smooth, but not sticky.
- Divide the dough in half, then divide each half into 6 balls.
- Choose your method of rolling the dough - use a rolling pin or a Tortilla Press for faster results. (See the photo below the recipe on the webpage for visual instructions)
- Shape a piece of the dough into a ball place in the middle of one piece of parchment.
- Place another piece of parchment on top and roll (front to back and side to side) to create a flat, round piece of dough that's about 3" in diameter (it doesn't need to be perfect, just large enough to pinch the edges around the filling). The tortilla press method will produce an easy, pretty perfect round noodle in a fraction of the time.
- Slowly peel back the top layer of parchment and set the scrap of paper aside.
- Place about 2-3 teaspoons or so of filling in the center of the dough (well away from the edges).
- Pull the ends up together and gently pinch to create the top of the ravioli. Now gently pinch the sides shut, making sure the filling stays inside the noodle or it will be difficult to seal.
- DON'T PEEL the paper off! Place the ravioli with its paper wrapper in a freezer bag and freeze for at least 30 minutes, but longer is better.. Repeat until all the dough is used up.
- When ready to cook, boil a pot of water (a small pot is fine, just make sure it is large enough to accommodate however many ravioli you'll be serving).
- Peel the paper off of each ravioli and place in the boiling water one at a time, gently stirring to make sure they don't stick to the bottom of the pot.
- Boil gently for about 15 minutes.
- Drain the water off of the raviolis and serve.
See photos below for a visual on the technique.
Be careful not to overfill the center, otherwise they may not seal properly and you'll end up boiling the filling right out of the noodle and no one wants that!
You will likely have a little bit of filling left over - Bake it on your favorite GF pizza crust with a little tomato sauce or use it in an omelette for a real tasty meal.