All things pasta tend to be sorely missed when going gluten free. Ravioli in no exception. But now, you no longer have to rely on just your memories of this Italian delight! This is the first of many flavors I will be posting. These are NOT difficult to make, and one recipe makes 12 raviolis. Three or four with a salad is very filling and satisfying, and they are stored in the freezer, so you can feed your future hungry self when you get that “what’s for dinner” panic moment. Stay tuned for more flavors!! Be sure to see the photo below the recipe in case you prefer a visual of how to assemble them.
Gluten Free Sausage & Pepper Ravioli
Always double check your ingredients for Gluten Free status before using!
If cross contamination is a concern,click HERE to check out my favorite organic and gluten free spice company!
Need more info on ingredients? Click HERE to learn more about them and get tips on how to find them at reasonable prices.
For photo instructions, look below the recipe card on the website.
To make The Sausage & Pepper Filling:
- 1/2 Lb. Italian Sausage (no casing)
- 1/3 Cup Green Pepper, Chopped
- 1/3 Cup Onion, Chopped
- 1 Clove Garlic, Minced
- 1 Tablespoon Tapioca Flour
- 1 Tablespoon Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Italian Seasoning
- 1/2 Egg (or 1-2 Tablespoons of liquid Egg white)
To make the ravioli dough:
- 1 Cup Tapioca Flour
- 1/2 Cup Almond Flour
- 2 Eggs
- 1/4 teaspoon Salt
Prepare the sausage filling:
- Sauce the sausage, green pepper, onion and garlic in a frying pan until sausage is cooked through and the vegetables are soft. Let cool.
- Once cooled, place in a food processor with the tapioca flour, oil, salt, seasoning and egg and chop until it is the consistency of meal (see the photo below the recipe to see the consistency). Set aside.
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.
- Make sure the raviolis have spent a little time (at least 30 minutes) in the freezer - this makes removing the paper a breeze. Don't take them out until you are ready to submerge them in boiling water.
- Boil a pot of water.
- Add raviolis, one at a time and stir after each addition to ensure they don't stick to the bottom.
- Gently boil for about 15 minutes.
- Drain off the water and serve.
See photos below for a visual on the technique.
Three or four raviolis are very filling. These make a very convenient quick meal when stored in the freezer.