One of the things I’ve missed the most since going gluten-free is ravioli. I used to eat store-bought ravioli at least twice a week, always trying different fillings.
Making gluten-free fresh pasta can be a bit tricky, especially when shaping ravioli or long pasta like tagliatelle, as the dough tends to break easily. That’s why handling it carefully at every step, from rolling it out to cooking, is essential. When making ravioli, I add a bit of psyllium husk powder to the dough to improve its elasticity. However, for lasagna sheets or short pasta shapes like farfalle, I usually omit it.
Some of the most popular and traditional ravioli fillings in Italy include:
Spinach and ricotta with parmesan cheese
A mix of beef and pork with prosciutto (ham)
Potatoes, pecorino cheese, and chopped mint leaves
Feel free to choose any filling you like, even a mix of leftovers from the fridge, blended and combined with some cheese. Just make sure the filling is relatively dry; otherwise, it will weaken the dough and cause it to break during cooking.
