Spinach artichoke ravioli
These tasty spinach artichoke ravioli are gluten free, vegetarian, egg fee, and nut free.
Servings: 10 ravioli
Ingredients
Spinach artichoke ravioli filling
- 2 cups ricotta cheese
- 2/3 cup frozen spinach
- 2/3 cup canned artichoke hearts
- 2/3 cup mozzarella cheese
- 1 tsp lemon juice
- 1 tsp red pepper flakes
Ravioli dough
- 2 cups gluten free all purpose flour (plus up to 1/4 cup extra)
- 1 cup warm water (plus up to 2 tbsp extra)
- 2 tsp olive oil
- 1/4 tsp salt
Brown butter sage sauce
- 5 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp gluten free all purpose flour
- 1 tsp dried sage (heaping)
- 1/2 tsp lemon
- 1/2 tsp brown sugar
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
Spinach artichoke ravioli filling
- Prepare the artichoke hearts for the ravioli filling. Remove as much water as possible from the artichokes by wrapping them in a towel or thick stack of paper towels and wringing them out. After you have removed as much water as possible from the artichoke hearts you should mince them into small pieces.
- Mix all of the ingredients for the spinach artichoke ravioli filling then set the filling aside. If your frozen spinach is loosely packed you can add it into your filling straight out of the freezer. If the spinach is frozen into a clump you might need to microwave it to seperate the spinach pieces.
Spinach artichoke ravioli
- Prepare the ravioli dough. Mix all of the ingredients for the ravioli dough together and knead the dough ball a few times. You want the dough to be wet but not so sticky that the dough sticks to your hands when you try to shape it. If your dough is too wet, you can add a little more flour half a tbsp at a tbsp at a time. If your dough is too dry you can add water 1 tsp at a time.
- Roll out the ravioli dough so that it is about 1 - 2 mm thick. If your dough is sticking to your rolling pin you can add a sheet of parchment paper or saran wrap on top of the dough to separate the dough from the rolling pin.
- Cut out your ravioli shapes. If you have dedicated ravioli cutters or cookie cutters you can use these. If you do not then you can use the rim of a glass or a shot glass to cut out circular ravioli. After you have cut out as many shapes as you can you should collect the dough scraps back into a ball and roll out this dough ball. Continue to do this until there is no dough left.
- Fill the ravioli. Take one cut ravioli shape to be the top and one to be the bottom. Add ravioli filling to the bottom ravioli shape, leaving 1/2 - 1 cm open around the edges to seal the ravioli. Then place the top of the ravioli on top of the filling.
- Seal the ravioli. Use a fork to create indentations going all around the edge of the ravioli. Fill and seal the rest of your ravioli until there are no ravioli shapes left.
- Boil a large pot of water over high heat then add the ravioli to the pot. Cook the ravioli for 3 minutes or until they float to the top of the water.
Brown butter sage sauce
- Add the flour and 1 tbsp of the butter to a medium saucepan to make a roux. Heat the pan over medium heat and cook the roux for 2-3 minutes.
- Cook the butter for 5-10 minutes until it becomes light brown in color. Add the rest of the ingredients for the brown butter sage sauce then spoon the sauce over the ravioli.
Notes
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add 1/4 - 1/2 tsp of xanthan gum to the blend. Ravioli dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour and 2 tbsp of extra water to add to your dough as needed. In general, gluten free ravioli dough should be dry enough that it does not stick to your hands when you try to shape it but wet enough that it does not crumble when you try to roll it out. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.