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Sunday, September 23, 2012

Gluten Free Ravioli

Gluten Free Beet Ravioli
Holy Moly GF Beet Ravioli
Free of gluten, sugar, nuts, dairy

This seriously has to be the most gourmet thing I have ever concocted in my life.  If you’ve ever felt like your entire body has suddenly relieved itself of all its tension and melted into the chair, you’ll understand how I felt when I had my first bite of this gorgeous and unusual ravioli.  I am truly dumbfounded that I actually got it right the first time around.  This is especially spectacular when you consider that a couple of days later I tried making pizza crust out of zucchini and carrots with no recipe and ended up dumping the whole nasty, mushy mess in the garbage.  Consider my ego in check for the time being. 

Gluten Free Beet Ravioli
But back to this beet ravioli.  This scrumptious gluten free beet ravioli.  The fantastic part is that they don’t taste like beets, they taste like regular ravioli but with more depth, and a touch of beet-y sweetness.  And with their incredible antioxidant powers and fiber, vitamin C, magnesium and more, along with their gorgeous colour, they’re far better than regular ravioli.

I’m not going to lie; these are time consuming, especially if you don’t have ravioli, like a ravioli tray or a stand mixer with a ravioli attachment.  However, they freeze well so it’s worth it even if you make a double batch.  I picked up a ravioli stamp for $5, but a small-rimmed glass would work well too.  I will probably end up getting a ravioli tray so I can work faster in the future, as I intend to make these much more often.  
Now I made mine with a rather unusual ravioli filling – Steamed Patty Pan Squash Filling, but you can use any of your favorite filings.  For me, the bright yellow of the squash and cheddar cheese filling contrasts spectacularly with the red dough, and smothered in Browned Balsamic Sage Butter  makes it one of the most amazing yet simple things to make.  

GF Ravioli with Steamed Patty Pan Squash and Cheddar Filling
 Inspired by the regular glutinous ravioli on The Italian Dish 

Ingredients for Gluten Free Beet Ravioli Dough:
Makes 28-30 large sized ravioli

Approx. 1 heaping cup worth of baked, chopped beets (about 3 small-medium sized beets), this will make about 1 c beet puree
2 eggs (or egg replacer)
1 c of white rice flour (or millet or brown rice flour, or other gf flour)
1 c tapioca flour
1 c sweet rice flour (aka glutinous rice flour, don't worry, it really is gluten free)+ more for dusting
1/2 tsp xanthan gum 
½ tsp salt
 1 Tbsp olive oil

1. To make the baked beets, heat the oven to 375F.  Trim the beet greens and stem leaving approx.. ½ inch sticking out on the top and bottom of the beet.  Bake the beets in a baking dish with a cover, or aluminum foil over top, until a fork or knife slides easily into the beet (approx. 45min – 1 hr).  Remove from heat and cool until you can handle them.  Peel the beets (they skin should slide off easily) and trim off the green tops and bottom root.  Chop roughly. 

2. In a food processor, blend the beets and eggs until smooth. 

3. Add the remaining ingredients and blend until the dough forms into a ball.  Wrap the dough ball plastic or wax paper and chill for 30 minutes to rest. 

4. Separate the dough into 4 pieces.  Remove one piece and keep the others in a bowl, covered in a damp towel to keep moist. 

5. On a flat surface dusted with sweet rice flour, roll out one piece of dough to ¼” with a flour dusted rolling pin.  Place filling by the tablespoon along one edge of the dough.  If using a ravioli stamp, you may want to make a light imprint on the dough to determine how much filling to add.  In each circle, scoop about a tablespoon of filling.  

 6. Gently lift and turn the other half of the dough up and over the filling.  Smooth the dough down over the filling, then stamp over the filling mounds, sealing the edges.

From here you can freeze the ravioli on cookie sheets, then store in ziplock bags or freezer containers ( I used old yogurt containers).  Otherwise, you can drop these in a pot of boiling water and boil until they rise to the top, then boil one more minute and remove with a slotted spoon, cover with your favorite topping and enjoy their bright red goodness! 

OAS INFO: This recipe is free of any of the food listed on the Oral Allergy Syndrome chart. 


  1. this is such a fun take on ravaoli!!! Thank you for sharing with us:). I really can't wait to try this out.

  2. Thanks Meghan, I'd love to hear about it if you try it!

  3. Absolutely amazing! I would have never imagined using beets for ravioli. Thank you for sharing in our recipe linky. Your 'Beet Ravioli' is being featured in this week's linky :)

  4. Hi Danielle,
    These are just beautiful Ravioli. We just love beets and I can't wait to try this recipe. Great presentation!
    Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen
    A New Follower

  5. Thanks to you and all the readers at Allergies and for making the Ravioli a favorite this week on the recipe round-up, Mary!
    Miz Helen, thank you for stopping by and commenting, and hosting Full Plate Thursday :)

  6. These are beautiful!! I love it! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Next Friday one lucky blogger will be randomly selected to win a case of Planet Rice! Its yummy! Its gluten free, sprouted and grown in the US. You can link up to 3 entries! The more you link up the better you chances to win! (entries from US only) Cindy from

  7. I am really excited to try this. Pinned. I would love it if you visited my new Gluten-Free Monday party at and linked up this and any other idea you would like to share. I hope to see you there.

  8. Thanks Cindy and Heidi for sharing the post and coming over to let me know! Heidi, I'm heading over to Creative Mommy right now :)

  9. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  10. Thanks so much, Miz Helen :) I'm so honoured to have this recipe featured on a few sites this past week along with so many other great bloggers. I hope everyone enjoys it!!

  11. Oh wow! What a neat idea! I am a new fan and am totally going to try this! I hope I can persuade you to come share at my Farm Girl Blog Fest:

  12. Hi Lisa, thanks so much for the invite. Your site has some great info! (And I love your Pinterest Farm Girl Clothing Board ;)

  13. It looks wonderful. Thanks so much for sharing. :)


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