Gluten-Free Mushroom Ravioli

Delight in the rich, comforting flavors of Gluten-Free Mushroom Ravioli—a culinary masterpiece tailored for those avoiding gluten without compromising taste. This recipe features tender, homemade gluten-free pasta encasing a luscious filling of earthy mushrooms, creamy ricotta, and savory Parmesan cheese, all seasoned with fragrant thyme and garlic. The pasta dough is made from scratch using gluten-free all-purpose flour and xanthan gum, ensuring the perfect elasticity and texture. Topped with a buttery sage sauce that infuses each bite with warmth and elegance, this dish is both gourmet and accessible. Perfect for an indulgent dinner or a special occasion, this easy-to-follow recipe takes just under an hour and serves four generous portions. Treat yourself to this gluten-free pasta sensation, guaranteed to impress your taste buds and guests alike!

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 3 Large eggs
• 1 tablespoon Olive oil
• 2 tablespoons Water
• 0.5 teaspoon Salt
• 12 ounces Fresh mushrooms (such as cremini or button)
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• 1 tablespoon Fresh thyme, chopped
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 0.25 teaspoon Black pepper
• 2 tablespoons Butter
• 10 Fresh sage leaves

Directions

Step 1

In a large mixing bowl, combine the gluten-free flour, xanthan gum, and salt. Create a well in the center and add the eggs, olive oil, and water. Mix until the dough comes together.

Step 2

Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap in plastic and let it rest for 20 minutes.

Step 3

For the filling, chop the mushrooms finely. Heat 1 tablespoon olive oil in a skillet over medium heat, add chopped onions and cook until soft.

Step 4

Add minced garlic and mushrooms. Cook until the mushrooms are soft and any liquid has evaporated. Stir in thyme and cook for another minute. Let it cool slightly.

Step 5

In a bowl, combine the mushroom mixture with ricotta, Parmesan, and black pepper. Mix thoroughly, adjusting seasoning if needed.

Step 6

Divide the dough into two portions. Roll out each portion using a pasta machine or rolling pin to about 1/16 inch thickness.

Step 7

Spoon small mounds of filling (about 1 tablespoon each) onto one sheet of dough, leaving space between each mound. Cover with the second sheet and press around mounds to seal. Cut into individual raviolis.

Step 8

Bring a large pot of salted water to a boil. Gently drop raviolis into the boiling water and cook for 3-4 minutes or until they float to the surface.

Step 9

While raviolis are cooking, melt butter in a small saucepan over medium heat. Add sage leaves and fry until crispy.

Step 10

Drain raviolis and serve topped with sage butter and extra Parmesan, if desired.

Nutrition Facts

Serving size	1211.3 grams (1211.3g)

Amount per serving	% Daily Value*
Calories	2095

Total Fat 94.80g	122%
Saturated Fat 44.80g	224%
Polyunsaturated Fat 2.00g
Cholesterol 815mg	272%
Sodium 2526mg	110%
Total Carbohydrate 258.30g	94%
Dietary Fiber 16.30g	58%
Total Sugars 12.50g
Protein 81.10g	162%

Vitamin D 148IU	742%
Calcium 1681mg	129%
Iron 10mg	53%
Potassium 1794mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 14.7%

Carbs: 46.7%