Gluten-Free Ravioli with Potato Filling | Mama Florence Cooking School

Gluten-Free Ravioli with a Tuscan-Style Potato Filling

Filled pasta does not have to disappear from the table when wheat does.

At Mama Florence Cooking School, this gluten-free ravioli dough combines gluten-free flour, buckwheat flour, eggs, olive oil, water, and xanthan gum, giving us a dough that can be rolled thin enough to wrap around a generous filling. Inside, the ravioli are filled with mashed potato, Parmigiano, butter, parsley, garlic, tomato paste, and nutmeg. The filling is soft and savory, while the buckwheat brings a slightly deeper character to the pasta itself. Once cooked, the ravioli can be finished with the sauce of your choice.

What Makes This Ravioli Gluten-Free?

Instead of traditional wheat pasta flour, this dough uses 340 g gluten-free flour and 60 g buckwheat flour. Because gluten normally gives pasta much of its elasticity, the recipe also uses 1 teaspoon xanthan gum to help give the dough structure. The dough is naturally more crumbly than traditional fresh pasta, so the method works with small portions rather than trying to roll the entire batch at once.

How to Make Gluten-Free Potato Ravioli

Gluten-Free Pasta Dough Ingredients

• 340 gr gluten-free flour • 60 gr buckwheat flour • 4 tbsp olive oil • 4 medium eggs • 1 pinch salt • 4 tbsp water • 1 tsp xanthan gum

Potato Filling Ingredients

• 400 gr mashed potatoes • 20 gr Parmesan cheese • 40 gr butter • 1 small bunch chopped parsley • 1 garlic clove, crushed • 1 tsp tomato paste • salt, to taste • black pepper, to taste • nutmeg, to taste

Mama’s Secret: Work with the gluten-free dough in small 50 g portions. It is naturally more crumbly than wheat-based pasta dough, so smaller pieces are easier to roll thinly without cracking or tearing.

1. Make the Gluten-Free Pasta Dough

• Combine the gluten-free flour, buckwheat flour, xanthan gum, and salt in a bowl.
• Add the eggs, olive oil, and water.
• Mix with a fork for approximately 1 minute.
• Continue working the dough with your hands in the bowl for another 2 minutes, making it as uniform as possible.
• Transfer to a pastry board and work for another couple of minutes.

2. Make the Potato Filling

• Place the skinless mashed potatoes in a bowl.
• Add the Parmesan, parsley, crushed garlic, tomato paste, butter, nutmeg, black pepper, and salt.
• Mix thoroughly until the filling is firm and evenly combined.

3. Roll the Gluten-Free Dough

• Divide the dough into balls of approximately 50 gr each.
• Work with one portion at a time.
• Roll with a rolling pin until the dough is less than 1 mm thick.
• Handle it gently, as gluten-free dough can be more delicate than traditional fresh pasta.

4. Shape and Fill the Ravioli

• Cut round disks from the pasta using a glass or pasta mold.
• Place a small amount of potato filling in the center of one disk.
• Lay a second disk over the top.
• Press gently around the filling to remove trapped air.
• Seal the edges first with your fingers, then reinforce the seal with the tines of a fork.

Note from Mama: Remove all the air from the Ravioli. Trapped air can expand as ravioli cook. Pressing gently around the filling before sealing reduces the chance of the pasta opening in the water. With gluten-free ravioli, a secure seal is especially useful because the dough does not have the same elasticity as a traditional wheat-based pasta dough.

5. Cook the Ravioli

• Bring a large pot of salted water to the boil.
• Cook the ravioli for 6 minutes.
• Before draining, reserve a little pasta cooking water.

6. Finish with Your Chosen Sauce

• Heat your chosen sauce in a medium sauté pan.
• Add the cooked ravioli and a little reserved pasta water.
• Toss gently until the ravioli and sauce come together.
• Remove from the heat and serve hot.
• Because the potato filling already contains butter, Parmesan, garlic, parsley, tomato paste, and nutmeg, I’d keep the sauce relatively simple rather than burying the filling.

Gluten-Free Potato Ravioli vs Ricotta and Spinach Ravioli

The dough is the same, but the filling changes the whole character of the dish. Our Gluten-Free Ricotta and Spinach Ravioli are softer and creamier inside, with ricotta, spinach, Parmigiano, and nutmeg, then finished specifically with butter and sage. These potato ravioli are more savory and substantial, with mashed potato, garlic, parsley, tomato paste, butter, and Parmesan. The source recipe deliberately leaves the final sauce open. That makes the two pages complementary rather than repetitive.

The Perfect Bite

The pasta should be thin and tender but strong enough to keep the filling sealed inside. The potato should feel soft and smooth, with garlic, parsley, Parmigiano, butter, and nutmeg adding depth without overwhelming it. Whatever sauce you choose should coat the ravioli lightly and leave the filling as the center of the dish.

More Gluten-Free and Handmade Pasta to Make

For another gluten-free filled pasta, make our Gluten-Free Ricotta and Spinach Ravioli, finished with butter and sage.

If gluten is not a concern and you want to explore the potato filling in a more traditional Tuscan pasta, try our Tortelli di Patate. Or take that dish one step further with our Tortelli di Patate with Butter and Sage.

Learn Gluten-Free Pasta with Mama Florence

Gluten-free pasta rewards a different kind of attention: learning how the dough feels, how thinly it can be rolled, and how much pressure it can take before it begins to crack.

In our Gluten-Free Cooking Class at Mama Florence Cooking School, you can work through those techniques alongside our chefs and see how filled pasta comes together from dough to plate.

 

Gluten-Free Potato Ravioli FAQ

Q: What is gluten-free ravioli dough made from? A: This Mama Florence recipe uses 340 g gluten-free flour, 60 g buckwheat flour, eggs, olive oil, water, salt, and xanthan gum.

Q: What is in the potato ravioli filling? A: The filling contains 400 g mashed potato, 20 g Parmesan, 40 g butter, parsley, garlic, tomato paste, salt, pepper, and nutmeg.

Q: How thin should gluten-free ravioli dough be? A: Roll each portion to less than 1 mm thick.

Q: Why should I divide gluten-free pasta dough into small pieces? A: The dough tends to be crumbly, so the recipe recommends working with pieces of approximately 50 g at a time.

Q: How long do gluten-free potato ravioli cook? A: Cook them in salted boiling water for 6 minutes.

Q: What sauce should I serve with potato ravioli? A: The source recipe deliberately leaves the sauce open. Choose something that complements rather than overwhelms the potato filling.

Q: What is the difference between these and Tortelli di Patate? A: Both use a savory potato-based filling, but this recipe wraps it in gluten-free buckwheat pasta dough. Our Tortelli di Patate use traditional fresh egg pasta.

 

Disclaimer

Please note that our chefs may adapt recipes according to seasonal ingredient availability and participants’ dietary or allergy requirements. As a result, the ingredients, preparation, or presentation shown in this recipe may vary from what you prepared during your Mama Florence class. In some cases, elements of a dish may also appear as separate recipes — for example, the fresh pasta you prepared may be paired here with a different sauce, while the sauce from your class may appear in another recipe. Please reach out to our team if any confusion arises. Thank you — the Mama Florence Family.

Reviews

5.0 10 reviews

1. Cut them by hand with a knife rather than the machine and they were rustic but great. The flour quantity was spot on for my eggs.

   Emma L.

   Bristol, UK · May 2026

2. Halved everything because there are only two of us. The proportions scale down cleanly, which is not always true.

   Jessica A.

   Toronto, Canada · January 2026

3. Made a batch for the freezer and it survived the process well.

   Nicole F.

   Charlotte, USA · December 2025

4. Sunday lunch sorted for the foreseeable future.

   Eline K.

   Rotterdam, Netherlands · November 2025

Show all 10 reviews