Gluten Free Ravioli and Tortellini Recipe & Tutorial

You’ve been asking for it, and here it is! My gluten free ravioli and tortellini recipe and tutorial!

Kris and I recently went on our honeymoon in Italy, and of course we ate a ton of different pastas. We were so inspired by the food and culture – the second we got home I ordered a pasta machine and began recipe development in order to bring a little bit of Italy home with us. While in Italy we took a basic gluten free fettuccine-making class. With my previous knowledge of gluten free flour and cooking techniques, I decided to create my own recipe and translate that to various stuffed pasta dishes. I’ve had numerous dinner parties over the past few months, experimenting with techniques and flour ratios until I created the perfect recipe.

A few notes:

– This recipe is specifically measured in grams and ounces rather than cups and teaspoons. A digital kitchen scale is a lifesaver when it comes to measuring gluten free flour. Cups and teaspoons can be very inaccurate, and being just a few grams off can make a huge difference. I highly recommend investing in a digital kitchen scale.

– My pasta machine has dials numbered 0-9. I think one of the mistakes that people make when making gluten free pasta is assuming they need to get all the way to the thinnest setting (number 9). I stop at 3. The pasta is thick enough to work with and doesn’t break, yet (in my opinion) it is not too thick (I had some reeeaaally thick ravioli in Rome that wasn’t very good. I think this is a great thickness as long as it is cooked properly).

– Your pasta dough should never be so sticky that it sticks to your pasta machine. My recipe is designed in a way that adding extra starch to the rolling process enhances the consistency of the dough, makes it easier to work with, and adds more starchiness to the pasta water, so dust the pasta sheets liberally.

– I prefer to work with individual gluten free flours so that I can adjust the ratio of hearty grains to starches. These are some of my favorite flours I work with on a weekly basis. I’m sure I’ll get many questions along the lines of, “Can this recipe work with any gluten free flour blend?” In short, there are dozens of flour blends on the market, and I have no idea. This is my recipe, and I cannot guarantee the same results with other flour combinations.

Click the image below to watch the tutorial – you’ll find a bonus tutorial for fettuccine!

Tasty Meditation’s Gluten Free Ravioli

Makes about 26 medium size ravioli (recommended for 6 people)

For the pasta dough:

  • 195g sorghum flour
  • 75g potato starch
  • 60g teff flour
  • 60g tapioca starch
  • 9g psyllium husk
  • 3g xanthan gum
  • 165g boiling water
  • 3 eggs

For the ravioli filling:

  • 8oz ricotta
  • 4oz mozzarella, shredded
  • 2oz parmesean, grated
  • 1 egg
  • Dash of salt and pepper

Assembling the ravioli:

  • Tapioca starch for dusting
  • 1/2 whipped egg white and yolk

Equipment you will need:

  • Digital kitchen scale
  • Pasta machine
  • Pizza cutter
  • Wide saucepan

Note: If making the full batch I recommend having at least two people helping to mold the ravioli because the dough could dry out. Using some simple math it’s easy to divide the ingredients into smaller ratios to make a dinner for two or four, which is more manageable for one person.

  1. Use a digital kitchen scale to measure all dry pasta ingredients and stir together until incorporated.
  2. Add the boiling water and stir together. Wait a few minutes for the mixture to cool.
  3. Add the egg and combine all ingredients together with hands.
  4. To roll out the pasta sheets – take a small ball of dough, flatten it with your hands and dust it on both sides with tapioca starch. The dough should not be sticky, so feel free to dust generously. Roll though your pasta machine on the “0” setting. Fold the sides inward to help create a square with straight sides. Roll through the machine on the “0” setting again. Roll through on settings 1, 2, and 3, then lay the pasta sheet out on a piece of parchment paper. Repeat several times with the remaining dough.
  5. Stir together all ravioli filling ingredients until combined.
  6. Use your fingers to lightly coat half of the pasta sheets with egg.
  7. Place several dollops of ravioli filling on each egg-coated pasta sheet, leaving a 1-inch space in between each.
  8. Gently place the remaining pasta sheets on top of the egg/filling sheets you just created. Use your fingers to gently press the two sheets together, working around the bumps of filling and decreasing the amount of air near the filling.
  9. Use a pizza cuter to trim off excess bits of dough. Again, use your fingers to press the sides of the ravioli down.
  10. Fill a wide saucepan with water and liberally add salt. Bring to a boil.
  11. Gently add half of the ravioli to the saucepan and cook for five minutes. Use a slotted spoon to lift them out of the water. Repeat with the remaining ravioli. (Note: When the first batch is done you’ll see that the water looks a bit starchy. This pasta water is excellent for thickening sauces. Set some pasta water aside if you’re making your own sauce.)
  12. Top with warm pasta sauce and serve immediately.

Tasty Meditation’s Gluten Free Tortellini

Makes about 50 tortellini (recommended for 4 people)

For the pasta dough:

  • 130g sorghum flour
  • 50g potato starch
  • 40g teff flour
  • 40g tapioca starch (plus extra for rolling)
  • 6g psyllium husk
  • 2g xanthan gum
  • 110g boiling water
  • 2 eggs

For the pasta filling:

  • 6oz ricotta
  • 3oz mozzarella, shredded
  • 1.5oz parmesean, grated
  • 3/4 whipped egg white and yolk (rough estimate)
  • Dash of salt and pepper

Assembling the tortellini:

  • Tapioca starch for dusting
  • 1 whipped egg white and yolk
  • 2 tbsps water

Equipment you will need:

  • Digital kitchen scale
  • Pasta machine
  • 2.75 inch (diameter) circular cookie cutter
  • Wide saucepan

Note: If making the full batch, I recommend having at least two people folding the tortellini because the dough could dry out. It’s easy to cut this recipe in half to make a dinner for two, and it is manageable for one person to do all the folding.

  1. Use a digital kitchen scale to measure all dry pasta ingredients and stir together until incorporated.
  2. Add the boiling water and stir together. Wait a few minutes for the mixture to cool.
  3. Add the egg and combine all ingredients together with hands.
  4. To roll out the pasta sheets – take a small ball of dough, flatten it with your hands and dust it on both sides with tapioca starch. The dough should not be sticky, so feel free to dust generously. Roll though your pasta machine on the “0” setting. Fold the sides inward to help create a square with straight sides. Roll through the machine on the “0” setting again. Roll through on settings 1, 2, and 3, then lay the pasta sheet out on a piece of parchment paper. Repeat several times with the remaining dough.
  5. Use a circular cookie cutter to cut out several circles of dough. Take the remaining dough pieces and feed them through the pasta machine again until you have used as much dough as possible.
  6. Stir together all tortellini filling ingredients until combined.
  7. Place a small amount (approximately 3/4 tsp – rough estimate) of cheese filling in the center of each circle. You want to be careful to not overfill the circles, so don’t be afraid of smaller amounts or having a little filling left over.
  8. Working with one circle at a time – use your fingers to coat half of the circle with egg. Fold the circles in half. Gently press the ends together, trying to get rid of as much air in the center as possible. Fold the very top of your now-half-circle over. Place your pinky finger in the center of your tortellini and wrap the two edges around your finger, towards each other. Dab one end with water and gently press the ends together. Remove your finger, and set the tortellini aside. Repeat with all remaining tortellini.
  9. Fill a wide saucepan with water and liberally add salt. Bring to a boil.
  10. Gently place your tortellini into the boiling water. Cook for five minutes, then remove the tortellini with a slotted spoon (Note: You’ll see that the water looks a bit starchy. This pasta water is excellent for thickening sauces. Set some pasta water aside if you’re making your own sauce.)
  11. Top with warm pasta sauce and serve immediately.

Let me know if you have any questions, and be sure to follow me on Instagram/Facebook/Twitter @TastyMeditation!

Happy cooking!

Love With Food/G-Free Foodie GIVEAWAY!

(From the March 2015 archives)

GIVEAWAY!!!!!

FREE STUFF!!!!!

Have I got your attention now? The giveaway is coming (I promise it’s at the end of this post), but first….

Last Wednesday was like Christmas morning! I received my very first gluten free subscription box in the mail through a wonderful company called Love with Food by G-Free Foodie.

“Love With Food helps you discover new organic or all-natural snacks delivered to your door every month. Our subscription membership starts as low as $10/month. Every month, Love With Food members will receive a curated box of unique, hard-to-find tasty snacks which varies based on seasonal themes. For every box sold, we donate a meal to several food banks such as the Feeding America Network and Share Our Strength – No Kid Hungry. Join us to help end child hunger one meal at a time!”

Seriously, what’s not to love?

All in all, I loved the diversity of the box. Of course all products were Celiac safe. But not just breakfast foods. Not just high carb cookies and treats. There was something for almost everyone – vegan, paleo, dairy free, nut free, grain free. And right at the top of the box was a handy pamphlet explaining what’s in the box and some highlights about each product’s nutritional status (ie gluten free, vegan, non-GMO, ect).

The box included lots of snack-sized samples as well as retail-sized items such as the Bob’s Red Mill pie crust, Hail Merry macaroons, and Rhythm Superfoods Kale Chips – this makes for quite a great deal. The macaroons themselves normally retail for $4-5 per package, as does the pie crust. And a lot of these products I had not seen before, so it’s a great way to sample a bunch of new allergen-friendly treats without investing in an entire package of everything. And did I mention that there were a ton of coupons, too? Yes. Lots of coupons.

At the end of the day, I thought all products were well chosen in terms of taste, quality, and safety. And I had a blast sampling all of my goodies. It made for a fun and delicious afternoon.

Here we go, into individual product reviews:

Moringa Organic Tea by Miracle Tree – GF, Vegan, Organic

·         I’ve never been a huge fan of apple cinnamon tea, but what I did like about this brand is that it doesn’t taste like someone smacked you in the face with an apple. It’s subtle and very pleasing. I was also excited to learn that their teas are caffeine-free – as a singer, caffeine tends to dry out my voice. I’d be very interested in trying their green tea.

Zesty Nacho Kale Chips by Rhythm Superfoods – GF, Vegan, Organic, Non-GMO

·         Am I eating kale or potato chips? It’s true, it’s kale! The nacho flavor definitely came across. And six grams of protein! Makes for a nice snack. I think I might try to trick Krisopher into eating these. “Oh yes, it’s just green potato chips…” Is he reading this? Shoot.

Original Ancient Grain Granola by Purely Elizabeth– GF, Vegan, Non-GMO

·         Pleasantly sweet. I don’t eat granola much, but when I do I like a healthier granola made with high quality grains that’s not overpoweringly sweet. This is really nice. The sweetness is subtle and comes from organic coconut palm sugar rather than refined sugar. They also use amaranth, quinoa, sunflower seeds, and chia seeds instead of other more common grains/ingredients that are lower in nutrition. All organic. Be aware that it does contains GF oats in case you are sensitive to oats.

(Lyla must have deleted the picture when she sat on my keyboard. Bad kitty!)

Lightly Salted Plantain Chips by Turbana – GF, Vegan, Non-GMO

·         Very light, and crispy. Goes great with hummus!

Hemp Hearts by Manitoba Harvest – GF, Vegan, Non-GMO

·         The first thing I was drawn to on the label was that it’s made with wind power! Awesome. Then I saw that it has 10 grams of plant based protein. That’s incredible. I think I need to get these.

Roasted Chickpeas with Sea Salt by the Good Bean – GF, Vegan, Non-GMO

·         Very crunchy and lightly salted. Perfect snack to stick in your purse. I don’t love eating lots of protein bars because of high amounts of sugar and soy, so this is a wonderful alternative. Can we talk to some airlines and get them to serve this instead of pretzels and peanuts? Also comes in cracked pepper, smoky chilli and lime, and sweet cinnamon.

Sea Salt Bops by Good Boy Organics – GF, Vegan, Organic, Non-GMO

·         Oven baked potato chips with only 100 calories/bag. I tend to reach for chocolate before chips, but if I preferred chips I’d say this is a great guilt-free snack option if you’re craving something crunchy.

Almond Butter Cacao Truffle by Two Moms in the Raw – GF, Vegan, Organic, Non-GMO

·         FAVORITE PRODUCT ALERT!!! Absolutely heavenly! Just the right balance of chocolate and almond. Only 7 grams of sugar, and it even has 4 grams of protein. And there are only four ingredients – organic almonds, organic agave, organic cacao, sea salt. Not heavy. All raw. Just heavenly. I need to order some of these.

Gluten Free Pie Crust by Bob’s Red Mill – GF, Vegan

·         Receiving a whole bag of this was a wonderful surprise. I need to learn how to make pies! This may require a separate blog post, but I’m very excited to try it out. Kudos to G-Free Foodie for packaging it in an extra plastic bag just in case.

Strawberry Macaroons by Hail Merry – GF, Vegan, Non-GMO

·         FAVORITE PRODUCT ALERT!!! What is this coconut strawberry miracle that I just put in my mouth?!?! Oh my goodness, this is one of the greatest prepackaged treats I have ever eaten! If you like coconut this is wonderful, and even if you don’t the coconut flavor is not overpowering. Also, they note on the package that “we dehydrate our macaroons at low temperatures to protect the organic extra virgin coconut oil and almond flour.” Love it when companies don’t kill the nutrients in their products through processing. Way to go! I’ve gotta get me some of these! A delight to eat.

24 Carrot Orange Fruit Snack by Fruigees – GF, Vegan, Organic, Non-GMO

·         Pleasantly sweet with no added sugar. Nice so satisfy a sugar fix or when you’re on the go. Tastes more like orange than carrot, which I’m fine with.

Organic Mexican Seasoning by The Spice Hunter – GF, Vegan, Organic

·         Very nicely balanced combination of spices. I sprinkled this on chicken, onion, and red bell pepper, then pan seared it all. It came out great.

This is a great company with an excellent product as well as a passion for charity. I highly recommend it. Find Love with Food by G-Free Foodie at:

Twitter: @gfreefoodie, @lovewithfood

Youtube:http://tinyurl.com/GFFvideos

And my readers get 50% off your first box! Click here.

Disclaimer: I was not paid to endorse this company nor any of the products. I was only given a sample box and the means to do this great giveaway so you can decide how you like it for yourself!

Now here’s what you’ve been waiting for – THE GIVEAWAY!!!

If you’d like to win a box of your own, simply comment below or send me an email at TastyMeditation@yahoo.com. Tell me your name/email and one sentence on why you’d like to win! Winner will be drawn at random. Giveaway ends at 11:59pm on Friday April 3rd.

Visit my instagram @TastyMeditation for a second entry! That’s right, I’ll be giving away TWO BOXES for double the GF fun!

Happy eating!

Jessica & Lyla

Disclaimer: I received samples of these products, but I was not paid to write this review. All opinions are my own, and I only recommend products that I, myself, use and love.