Going gluten-free no longer means a life of bland tasting pasta that just ends up making you feel bloated. This recipe is by far the best tasting, healthiest, easy to make pasta we have ever tried. And it not only tastes better than any pasta we have ever tried – you feel warm, full and healthier after eating it. 

Our dream has come true thanks to Pamela Wasabi at Vegan and Gluten Free for this perfectly delicious recipe that lets us enjoy pastas again. 

Best part is that there is no tapioca starch in the recipe. We learned in our recent research that tapioca starch causes an increased spike in insulin. Research shows that every insulin increase causes an equally damaging inflammation increase. Symptoms = bloating, flatulence (gas), diarrhea, constipation, skin changes, increased thirst, etc. 

Instead this recipe uses arrowroot, a flour that is actually good for you without any insulin or inflammation increase. Read about it here.  

Back to the ravioli – so easy to make and the pasta holds together well when rolled thin and filled with anything you desire. We tried ours with a variety of fillings but unanimously felt the “cheese” and pesto fillings were the best. 

We have a large ravioli maker that we found at a thrift store, but you can also make them with a round glass and a fork, or a pizza cutter and a fork to create the shapes you want. The fork is used to press all around the edges to get them to seal. 

We topped our ravioli with our homemade spaghetti sauce but you could use any organic store bought brand, too. We added a sprinkle of our parmesan “cheese” and slivered fresh basil for a delicious flavor combination.   

On a side note – we wanted to see how well this dough held up when frozen as a ball of dough, and when frozen as preformed ravioli. In both cases it did remarkably well. The dough ball was unchanged in consistency and taste when we unfroze it after a few weeks and rolled it into ravioli. The frozen ravioli cooked well and had minimal leaking of their filling.

One note here: we did find that when freezing it worked best when we froze them individually on a large cookie sheet lined with parchment paper. In this way they did not stick together when we placed them in a sealed glass container for storage. Yes, something we learned the hard way 🙂   

Easy Homemade Ravioli Gluten Free Vegan No Tapioca Starch
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    Servings Prep Time
    approx. 8 ravioli 25 minutes
    Cook Time
    8 minutes
    Servings Prep Time
    approx. 8 ravioli 25 minutes
    Cook Time
    8 minutes
    Easy Homemade Ravioli Gluten Free Vegan No Tapioca Starch
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      approx. 8 ravioli 25 minutes
      Cook Time
      8 minutes
      Servings Prep Time
      approx. 8 ravioli 25 minutes
      Cook Time
      8 minutes
      Ingredients
      Servings: ravioli
      Units:
      Instructions
      1. In a small bowl mix the flax meal and the 12 Tbsp of water. This will create the flax egg substitute. Let sit for 5 minutes to thicken.
      2. In a large bowl mix the rice flour, oat flour, arrowroot, xanthum gum and salt. Stir until blended. Add the flax egg mixture, oil and the 1/4 cup of water. Stir with a wooden spoon until thick and blended. Then use your hands to combine the dough until it forms a smooth, well combined, ball of dough.
      3. Before you start rolling out the dough, place a large pot of water on the stove and cover with a lid. Set your burner on high heat. You need this to be at a rolling boil when you add the ravioli to it to cook. Add a tablespoon of salt - no worry this will not effect the taste of the ravioli. It helps increase the heat of the water boiling.
      4. Place the dough between two pieces of parchment paper. Roll out until it is around 1/4 - 1/8 inch thick (depending upon your taste preference). Cut out your ravioli shapes with either a ravioli press or any glass or metal circular container. You could even use a pizza cutter to make smaller square ravioli. Remember to count because you will need two ravioli shapes for each serving.One note here: we tried running the dough through our pasta machine and it was not as successful as rolling it out by hand. But, we are not experts in this area so you may have more success?Now the fun part - add your fillings. Some we have tried were Treeline Shallot "cheese" and pesto, walnut sausage, mushrooms and shallots, butternut squash with Kite Hill chive "cheese". All were amazing but the pesto won as our favorite filling.Seal using your ravioli maker or by placing the second ravioli shape on top and pressing around the edges with a fork to seal. Check that all edges are sealed well so you do not lose any filling while the ravioli are boiling. .
      5. Place the ravioli gently in the boiling salted water and let them cook for 8 minutes. Half way through gently turn your ravioli to ensure they cook evenly.
      6. When done, gently remove and place in a strainer to let the water drain away. Place them on your serving plate and your ready to top them.
      7. We topped our ravioli with chunky marinara sauce and our favorite parmesan "cheese" topping (see link for our recipe above) and a sprinkle of slivered fresh basil. Wait until you take your first bite - so amazing! Enjoy
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