Gluten-Free Potato Ravioli | Mama Florence

Gluten free ravioli with potato filling

Delicious Gluten Free Ravioli with Potato Filling Recipe

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Ingredients:

For the dough
• 340g gluten free flour
• 60g buckwheat flour
• 4 tablespoons oil
• 4 eggs, medium size
• 1 pinch of salt
• 4 tablespoons water
• 1 teaspoon of xanthan gum

For the potato filling
• 400g mashed potatoes
• 40g parmesan cheese
• 20g butter
• A small bunch of chopped parsley
• 1 clove of crushed garlic
• 1 teaspoon of tomato paste
• salt, pepper, nutmeg to taste

Make the dough

• Place both flours and a pinch of salt in a bowl and mix.
• Add the eggs, the oil, the water and the salt in the bowl and mix with the help of a fork for about 1
minute.
• Continue working the dough with your hands in the bowl for another 2 minutes. Make it as
uniform as possible, then finish working on the pastry board for another couple of minutes.

Make the potato filling

• Put the skinless mashed potatoes in a bowl, add parmesan, parsley, garlic, tomato paste, butter,
nutmeg, pepper and salt.
• Mix well until the blend is firm and well-amalgamated.

Prepare ravioli

• Gluten-free dough tends to be a bit crumbly. Divide it into balls about fifty grams each.
• Roll out one at a time with the help of a rolling pin, until you reach thickness of less than 1 mm.
• Form round disks with the help of a glass or with a pasta mold.
• Put a fair amount of filling in the center, place a second disc on top, press lightly to let air out.
• Seal the edges well, by pressing first with your fingers and then with the help of a fork.

Make the dressing sauce and complete the dish

• Cook ravioli in a large pot of salted water for 6 minutes. Set aside a bit of pasta cooking water.
• In a medium sauté pan, heat the chosen sauce.
• Add cooked ravioli to sauce, allow to blend together by adding a bit of set aside cooking water.
Remove the pot from heat. Serve hot.

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Reviews

5.0 10 reviews

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

Nicole F.

Charlotte, USA · December 2025
Sunday lunch sorted for the foreseeable future.

Eline K.

Rotterdam, Netherlands · November 2025
Slightly more fragile than expected, so I worked in smaller pieces and it was fine.

Stefan B.

Munich, Germany · May 2025
The instructions are written by somebody who has actually stood in a kitchen. The order of operations makes sense and nothing is left to be guessed.

Ian P.

Glasgow, UK · May 2025
The texture was better on the second day, which is the opposite of what I expected.

Rachel C.

Cardiff, UK · April 2025
Nothing here assumes you already know what you are doing, which is why I could follow it.

Maria C.

Lisbon, Portugal · April 2025
Used the closest thing my supermarket had to the one ingredient I could not get. Different, not worse, but I would like to try it properly.

Tom B.

Leeds, UK · January 2025
The substitution note in the recipe itself is the reason I could make it at all.

Sarah M.

Boston, USA · January 2025