Homemade Spinach Ravioli - Gluten Free and Low FODMAP Friendly - Pretty Delicious Life
By now I'm certain you're familiar with the super simple 3 ingredient gluten free homemade pasta recipe I've been making and sharing, like, non-stop on my Instagram. If you're not familiar, check out the video I did walking you through the whole process, step by step! In preparation for filming, I had made the dough ahead of time so I could more easily walk viewers through the process. I cooked live on Instagram with some folks and had such a blast but wanted to make sure there was little to no downtime, so I did what they do on cooking shows and prepped ahead!
Since I had some leftover dough, I thought I'd give another easy pasta recipe a try, so I went ahead and made gluten free low FODMAP friendly spinach ravioli with the remaining dough. If you're following a low FODMAP diet, you might be wondering if ricotta cheese, the most common filling used in ravioli, is low FODMAP friendly. According to Monash University, ricotta cheese IS totally low FODMAP friendly in 2 tablespoon servings. I used ½ cup of ricotta cheese in this recipe and it yields around 12 ravioli, which means you can enjoy up to 6 of these ravioli depending on your tolerance for ricotta. Personally, I don't do much dairy at all but I do tolerate all cheeses and butter and now that I am following a modified low FODMAP diet, I've been enjoying experimenting with more of my Italian favorites. Honestly, I first thought I would make a pumpkin ravioli to serve with sausage, but there is just something special about a simple, fresh gluten free spinach ravioli that I just had to go that route instead.
Speaking of Italian favorites, I'm going to be hosting a Feast of the Seven Dishes this December leading right up to Christmas Eve. I wanted to use this as an opportunity to bring you some of my very favorite Italian family recipes re-imagined to be gluten free and low FODMAP friendly this holiday season. You can count on finding at least one homemade pasta recipe there, too!
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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Ingredients
For the Pasta
200g Gluten Free Flour (about 1 ¼ - 1 ½ cups)
2 large eggs
Salt
Cold Water
For the Filling
½ cup ricotta cheese
1 cup fresh spinach
¼ cup parmesan cheese
1 tablespoon garlic infused olive oil
salt + pepper to taste
- Weigh out 200g of gluten free flour using a digital kitchen scale.
- Add flour to a large mixing bowl + create a well in the center. Crack both eggs in the center well + sprinkle with a pinch or two of salt.
- Using your hands, begin to kneed and mix flour, egg and salt until dough begins to form.
- If your dough is very dry and crumbly, which it likely will be at first, add cold water 1 tablespoon at a time until dough is slightly sticky but not crumbling.
- If you've added too much water, feel free to add in some additional flour until you've reached the right doughy consistency.
- Roll dough into a ball, wrap in clingwrap and refrigerate for 30 minutes.
- While the dough chills, make your filling.
- Add ricotta + parmesan cheeses, salt, pepper, olive oil and spinach to a food processor and blitz until smooth.
- After 30 minutes has passed, remove the dough from the clingwrap + roll out on a WELL FLOURED surface using a rolling pin.
- Do the best you can to create a thin rectangle about ⅛" thick. Using a knife or pastry cutting tool, trim the edges to create an even rectangle.
- Cut dough into four sections lengthwise
12. Using a teaspoon, drop filling on to dough ensuring you leave plenty of space to seal the ravioli.
13. Remember to add filling to two of the four sections, as you'll use the empty sections as your top pieces.
14. Cut the dough again width-wise to form squares. Gently remove the empty dough squares and place on top of the filling, pressing lightly all around to seal.
15. Continue this process with any remaining dough until it has all been used.
16. Freeze the ravioli or cook fresh. If you will be cooking these fresh, you can boil for 2-3 minutes or pan fry in butter or ghee.
Homemade Spinach Ravioli - Gluten Free and Low FODMAP Friendly
Ingredients
For the Pasta
- 200 g Gluten Free Flour about 1 ¼ - 1 ½ cups
- 2 large eggs
- Salt
- Cold Water
For the Filling
- ½ cup ricotta cheese
- 1 cup fresh spinach
- ¼ cup parmesan cheese
- 1 tablespoon garlic infused olive oil
- salt + pepper to taste
Instructions
- Weigh out 200g of gluten free flour using a digital kitchen scale.
- Add flour to a large mixing bowl + create a well in the center. Crack both eggs in the center well + sprinkle with a pinch or two of salt.
- Using your hands, begin to kneed and mix flour, egg and salt until dough begins to form.
- If your dough is very dry and crumbly, which it likely will be at first, add cold water 1 tablespoon at a time until dough is slightly sticky but not crumbling.
- If you've added too much water, feel free to add in some additional flour until you've reached the right doughy consistency.
- Roll dough into a ball, wrap in clingwrap and refrigerate for 30 minutes.
- While the dough chills, make your filling.
- Add ricotta + parmesan cheeses, salt, pepper, olive oil and spinach to a food processor and blitz until smooth.
- After 30 minutes has passed, remove the dough from the clingwrap + roll out on a WELL FLOURED surface using a rolling pin.
- Do the best you can to create a thin rectangle about ⅛" thick. Using a knife or pastry cutting tool, trim the edges to create an even rectangle.
- Cut dough into four sections lengthwise
- Using a teaspoon, drop filling on to dough ensuring you leave plenty of space to seal the ravioli.
- Remember to add filling to two of the four sections, as you'll use the empty sections as your top pieces.
- Cut the dough again width-wise to form squares. Gently remove the empty dough squares and place on top of the filling, pressing lightly all around to seal.
- Continue this process with any remaining dough until it has all been used.
- Freeze the ravioli or cook fresh. If you will be cooking these fresh, you can boil for 2-3 minutes or pan fry in butter or ghee.
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