Jules’ Easy Homemade Pasta (Ravioli or Tortellini)
Categories: All, Main Dishes, Pasta, Recipes
Tags: , Allergy Friendly, Dairy Free, Easy Meal Ideas, GFCF, Gluten-Free Pasta, Ravioli, Tortellini, Vegan
Ever a favorite at my cooking classes, it’s fun to make something so easy, yet so impressive! I often empty my refrigerator filling these pasta pockets: leftover cooked fish; hummus; cheese; cooked sweet potatoes; tapanade; ratatouille … whatever you like and can tuck inside, it works.
If you want to make extra and freeze for another meal, undercook the pasta by boiling only 2 minutes total, drain and allow to cool. Place inside a zip-top freezer bag with wax paper in between to keep them from sticking. Place frozen raviolis in boiling water for another 2 minutes, or until soft. Drain and serve.
Have fun with this recipe – it’s a keeper!
Homemade Ravioli or Tortellini
Pasta Ingredients
- 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
- 1 – 2 Tbs. extra virgin olive oil
- 1/2 cup very warm water
- salt for water
Filling Ingredients
- pesto; hummus; tapenade; bruschetta; cheese and roasted peppers; sweet potatoes, etc.
Pour Jules Gluten Free™ All Purpose Flour into a large bowl and form a shallow well in the flour. Add the oil and water a little at a time into the flour well and mix until it all comes together into a smooth ball. Wrap in clear plastic wrap and allow to rest for 30 minutes to 1 hour.
Bring a large pot of water to boil with salt. Remove half of the pasta ball and leave the other half wrapped. Roll it into the shape desired: ravioli, tortellini, lasagne, etc.
For ravioli, prepare a clean counter or pastry mat by dusting with Jules Gluten Free™ All Purpose Flour and roll into long strips, cutting into equal-sized squares.
Drop a dollop of filling in the middle of every 2 squares, dab the edges with wet fingers, and press the two squares together to seal. Drop into boiling water. Cook for 2-4 minutes, remove with a slotted spoon and drain.
For tortellini, fold the dough over itself, one corner to the opposite, then pull the other two corners together and dab with water to make them stick. Follow the directions below for boiling as you would ravioli.
Serve warm with your favorite sauce. Yum yum!
51 Comments
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26. Oct, 2010
[...] PS- if today’s World Pasta Day has you hankering for a more traditional noodle, try my easy homemade ravioli recipe! [...]
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16. May, 2011
[...] you don’t need me to tell you how to make it. Exceptions are obvious things like homemade ravioli, pierogies, quiches, calzones … you [...]
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27. May, 2011
[...] aside, covered, until ready to use in pierogies, ravioli, burritos or [...]
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07. Sep, 2011
[...] Irene), trust me! And leftover Ratatouille itself can be used over rice or quinoa, as filling for ravioli or over grilled fish or chicken. It’s an amazingly yummy, healthy and versatile recipe that [...]
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14. Oct, 2011
[...] Gluten Free Ravioli from Jules Gluten Free [...]
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Courtney said: on October 31, 2010
Made ravioli tonight. Stuffed with mixture of ricotta and pesto and a little sea salt. Topped with homemade meat sauce. Only thing that would have made it better is a pasta machine to get the dough really thin. Dough was a bit difficult to work with – dry, crumbly. May improve with practice. Kids asked for more (there wasn’t any) so it must have been good!
Jules said: on August 19, 2011
Courtney – that’s always a good sign when the kids ask for more!!! If this dough is ever too dry, simply add more water. It varies depending on the altitude and even humidity on a given day. I made the recipe again tonight and used less water than I usually do (it was a very rainy day here). Just judge as you’re making it whether you need to add extra water or not.
Kim Johnson said: on December 17, 2011
My mom has Coeliacs disease and I am always looking for new recipes to make. I love it. Her favorite food had always been tortellini before she was diagnosed several years ago. I am so excited to have found this recipe! I am hosting Christmas Dinner at my home this year for the first time and would like to make this for my mom! My question is, has anyone ever frozen the tortellini? Would it still turn out if it was made, frozen and then cooked on Christmas? Thank!
Bev Crookham said: on November 8, 2010
I have one of the machines you roll dough through until you get it the consistency you want – regular flour, that is, but is this GF “dough” suitable to use in a pasta making machine.
Jules said: on November 9, 2010
Hi Bev, this dough is surprisingly stretchy, so I’d give it a try. Typically though, the best doughs for machines have eggs in them, but I know you try to avoid eggs, so try this recipe out and let me know what you think!
Ann said: on May 3, 2011
why is there no egg? can you add egg?
Nancy said: on August 18, 2011
We have found that Eggland’s best eggs are gluten free. They are also easier to peel if you are making hard boiled eggs. Boil 12 minutes then cool immediately. PERFECT eggs!!
Jules said: on August 19, 2011
Nancy, just to clarify, ALL eggs are gluten-free. Thanks for your tip about hard boiling eggs though!
Mindy said: on March 6, 2013
Actually that is not true. It depends on the feed that is given to the chickens lots of chicken feed has high amounts of gluten. the amounts that is found in the eggs normally dont bother people even ones with gluten allergies however for some it still can. I know this cause I great up on a farm and I have really really bad gluten allergies. So my parents couldnt figure out why I was still having a reaction even after they cut all of the gluten out of my diet or so they though. Well after lots of research come to find out it was from the eggs we had on our farm due to the feed we were giving the chickens as soon as we changed their feed to a gluten free one I stopped having reactions.
Jules said: on August 19, 2011
Ann- there’s no need for egg, but adding an egg does contribute some flavor and extra stretchiness to the dough. I haven’t had trouble with this dough being egg-free though, and it makes it easier at my classes since it’s vegan and egg-free and nearly anyone can enjoy! If you’d like to add an egg, simply cut back on the amount of water by aroudn 1/4 cup.
Necia said: on May 21, 2011
I used this recipe I got from a magazine years ago from a pasta chef. The resulsts were AMAZING! As you can see, it is easy to make 1/3 or 2/3 batch if you want just a little. I tried a 1/3 batch as an experiment the first day my Jules GF flour came, and my also wheat-sensitive son-in-law and I each had a nice bowlful of fettucine (cut with a pizza cutter.) It was the best pasta I’ve had in four years! Thanks, Jules!
BASIC PASTA DOUGH – makes about 1½ pounds
3 cups flour
3/4 teaspoon salt
3 eggs
3 TBSP oil
6-9 TBSP water (added 1TBSP at a time)
• STIR together flour and salt in large bowl
• MAKE a well in center
• ADD eggs and oil”
• WHISK IN flour from sides of well with a fork – mixture will be crumbly
• ADD water 1 TBSP at a time. Work well after each addition. Add only enough water to form the dough into a somewhat crumbly ball with your hand
• TRANSFER dough to lightly-floured surface and begin working it with the heel of your hand. Knead about 10 minutes, or until smooth and elastic
• COVER and LET REST 10 minutes
• FORM pasta
TO COOK:
• Bring large pot of water to ROLLING BOIL
• ADD pasta. Stir to separate
• For noodles/linguine-type pasta, cook about 3 minutes
*To make spinach pasta, at this point also add 6 TBSP cooked, pureed, drained spinach
Jules said: on May 23, 2011
Fantastic, Necia! Thanks SO much for sharing the recipe!!! I can’t wait to try it!
Donna said: on August 24, 2011
I’m not sure at which point to add the cooked spinach. Can you please clarify?
Thanks
Christine said: on November 26, 2012
Thank you so much! my son & I are gluten intolerant (don’t have celiac, but can’t break down grains, either)and buying GF pasta that didn’t have rice or corn was getting expensive.
Jules said: on November 26, 2012
So glad this recipe will be helpful to you, Christine!
Adam said: on June 1, 2011
Cool recipe. I like the taste very much. Is there any additional seasonings for another flavors?
Jules said: on August 19, 2011
Thanks Adam! I have added chopped, steamed spinach to the dough, but you can add any spices or herbs you like. I usually make the filling the star of the show and the pasta just the pretty wrapper!
Chirag said: on December 13, 2012
I didn’t care for the Orange Cake too sweet and mushy for a breakfast food. Obviously there was too much waste or Starbucks wonudlt have discontinued it. If we want to have major corporations meet our needs, we need to support the effort with our wallets along with our comments. How many people are just signing this petition but never went and bought the Orange Cake? Let’s tell Starbucks what we would buy, and what they could provide that wouldn’t be as perishable or unhealthy.
Michelle said: on August 9, 2011
SUPER easy and delicious! I took pictures of all the steps and have made all my GF friends so jealous!
Jules said: on August 10, 2011
OOOh! Michelle, we need to see those pictures!!! (you shouldn’t be telling people how easy it is!) ; )
Shirley @ gfe said: on August 20, 2011
Divine. That is all.
xo,
Shirley
Jules said: on August 21, 2011
Shirley, it really is divine when a recipe this yummy, this versatile, can be this simple!
Melissa said: on August 22, 2011
Have you made these with the filling in them and then frozen them (before cooking)? I’m curious how the gluten-free flour would handle that.
Jules said: on August 22, 2011
Hi Melissa, yes, that’s how I freeze them. Works like a charm!
Joan Funk said: on August 22, 2011
Have you ever tried deep fried ravioli? I have had them before limiting my gluten. Wonder how well these would take this.
And any tips on rolling for making tortelini?
Leah Weiss Caruso said: on September 15, 2011
Going to try to make “kreplach” – a Jewish dumpling – with this recipe. I will add eggs though – gives the dough better flavor and a bit of stretch (I hope!). I’ll let you know how it goes! If it turns out even close to the challah, I’ll be super-happy. I’ve missed my holiday dumplings.
Nancy said: on January 24, 2012
Pittsburgh tour. Do I have to sign up?
Jules said: on January 25, 2012
Nancy – Here is the link for the info on the Celiac Awareness Tour in Pittsburgh this weekend. Hope you can come! http://celiacawarenesstourpittsburgh.eventbrite.com/
dee m. said: on January 30, 2012
Oh Jules, thanks you so much for these posts for homemade pirogies and ravioli. I have made my own ravioli and pirogies for over 30 years. When we decided to go gluten free a few months back, I thought all those yummy comfort favorite foods would be non existant. I had experimented with some gluten free flours but couldn’t get it just right yet. thank you thank you
Jules said: on January 30, 2012
Dee – I’m so glad you’ll have these dishes back now! They are wonderful comfort foods and they’re quite easy to make – enjoy!!!
Falyn Harris said: on March 20, 2012
Oh Thank you so much for this. My 3 year old son and I were just recently diagnosed with Celiac and I was just whining about how much I miss ravioli because it was one of his favorite meals. Thank you!
Jules said: on March 20, 2012
Fantastic, Falyn! So glad it will be a help to you!
Karen said: on July 3, 2012
OMG….these are AMAZING! I have a 17 year old son whose been GF for 8 years….I’ve never seen him this excited about pasta! (and he loves pasta!). He was eating them as fast as I was making them! I made a double batch and I had to make him stop eating and save some for another time! Question: Can they be frozen? and what’s the trick to not making them stick if you’re not putting them in red sauce right away?
I HIGHLY recommend trying these…they were super easy. I did add an egg and it made the dough very easy to work with. We’ve made homemade GF pierogies for the past few years, but they don’t stand up to these. We are going to try this dough with our pierogies this year at Christmas!
Jules said: on July 3, 2012
Karen, that’s fantastic! Glad you found it as easy I as I do to whip up and soooooo glad your GF son was loving them as much as we do!!! We put all kinds of things in them! As far as freezing them goes, I par-boil them the first time, drain them and let them cool, then I separate them with wax paper or parchment and freeze them. When I pull them out of the freezer, I dunk them in boiling water for another 2 minutes or so and they’re done — couldn’t be easier!
Here’s my pierogie recipe, in case you want to try that instead: http://blog.julesglutenfree.com/2010/01/pierogies/
Birgit said: on July 12, 2012
I’m excited to try out this recipe since all my attempts to make a good GF pasta have failed so far! I was wondering if this dough would also hold up for other shapes if i ran it through my electric pasta maker?? Thanks for all your wonderful recipes =)
Jules said: on July 12, 2012
Birgit – I know you’ll love this recipe! It’s truly so simple but so delicious! As for using your electric pasta maker, I would try my pierogie dough instead because it has egg and will hold its shape better through the rollers.
Diane said: on October 20, 2012
When you use this recipe for lasagna sheets, do you need to do anything to the lasagna sheets before actually using it in the lasagna or is it ready to go once your sheets are cut out?
Jules said: on October 21, 2012
Good question, Diane! I find it works best to parboil the lasagne sheets, then bake them in the lasagne. Let me know how it turns out for you!
Brian said: on December 14, 2012
Jules,
How long would you parboil the lasagne sheets for? And what size lasagne would this recipe make? One that could fit into a standard 9 x 13 Pyrex?
Jules said: on December 14, 2012
Hi Brian – you’d want to double the recipe if you were going to make lasagne in a 9×13 Pyrex, and depending on how many layers of lasagne, you may even want to triple it. Parboil the sheets for about 3-4 minutes — longer if you tend to roll them thicker. You want them to be nearly fully cooked before adding them to the lasagne. Enjoy!
Tracey said: on January 1, 2013
I made cavatelli the other night using this recipe, and it was delicious. Growing up in a 1/2 italian household, and my husband being italian, pasta is a MUST! LOL Can i make them again, but ahead of time and freeze until needed? How long do you think they will be good for if I freeze them? Thanks, and Happy New Year
Jules said: on January 2, 2013
That’s wonderful, Tracey! So glad you all enjoyed them! I make these sometimes and parboil for about 2 minutes, then drain and allow to cool, separate them with parchment or wax paper and put into a zip-top freezer bag (in the freezer!). Then I just have to finish the boil when I want to serve them!
Bethany said: on March 25, 2013
Can I make any kind of noodle with this recipe? Would your freezing technique be the same for any type noodle?
Jules said: on March 25, 2013
Hi Bethany, I’ve tried ravioli, tortellini and lasagne noodles with this recipe. Hand-made noodles tend to work well. It doesn’t work as well to extrude it in a pasta maker because it doesn’t have any eggs in it to give it structure.
Bethany said: on March 25, 2013
Could I use brown rice flour instead of the gf ap flour?
Jules said: on March 26, 2013
Bethany my Jules Gluten Free All Purpose Flour is a blend of five GF flours plus xanthan gum, so that the result is a flour that is stretchy like wheat flour. If you use just brown rice flour in a recipe like this, the pasta is likely to fall apart and be difficult to handle, as well as being a bit gritty in taste and texture. Have a read about my flour and see if you want to give it a try for more successful GF baking!