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 rectangles about 3 1/2" X 6".
- Divide dough into 12 pieces. If the dough is really sticky, dust the pieces with just a little tapioca flour.
- Place one piece of dough on one of the parchment pieces. Shaping the dough into an oblong shape (think mini hot dog shape) will made rolling a little more efficient.
- Roll the dough to fill up a bunch of the space between the paper.
- Peel back the top layer of paper and set aside (peeling the paper back, low and almost against the rolled dough makes peeling easier).
- Place about a tablespoon of filling near the middle, keeping at least 1/2" of space along the edges.
- Gently pull the short ends up and pinch the top together. HANDLE GENTLY. Now pinch together the sides, and if necessary, carefully push the filling in a little further toward the center to ensure you seal all open sides well. Don't overfill or it can be difficult to seal.
- DON'T PEEL the paper off! Place the ravioli with it's paper wrapper in a freezer bag and freeze. 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.
Three or four raviolis are very filling. These make a very convenient quick meal when stored in the freezer.