Easy gluten free ravioli Recipe (with Video)

Make the dough
1. In a large bowl, whisk together the gluten-free flour blend, xanthan gum, and salt.
2. Make a well in the center and add the eggs and olive oil.
3. Using a fork, gently bring the wet ingredients into the dry ingredients until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
6. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Make the filling
1. While the dough rests, prepare the filling.
2. In a medium bowl, combine the ricotta cheese, egg yolk, garlic, parsley, salt, and pepper.
3. Stir until well combined.
4. Set aside.
Assemble the ravioli
1. Divide the dough into two equal pieces.
2. On a lightly floured surface, roll out one piece of dough to a thin sheet, about 1/16 inch thick.
3. Dust the dough with flour to prevent sticking.
4. Place heaping teaspoons of the filling about 2 inches apart on one half of the dough sheet.
5. Brush the edges of the dough with water.
6. Fold the other half of the dough over the filling, and press down around the filling to seal.
7. Use a ravioli cutter or a sharp knife to cut out the ravioli squares.
8. Repeat with the remaining dough and filling.
Cook the ravioli
1. Bring a large pot of salted water to a boil.
2. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface.
3. Remove the ravioli with a slotted spoon and drain well.
Serve
1. Serve the ravioli immediately with your favorite marinara sauce or pesto.
2. You can also garnish with grated Parmesan cheese, fresh herbs, or a drizzle of olive oil.