Gluten and Dairy Free Ravioli with Spinach and Soft Cheese

serves / makes 4
20 prep time
20 mins cooking time



For the pasta:

  • 200g gluten free plain flour
  • 40g potato flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 8 egg yolks
  • 2 whole eggs

For the soft cheese filling:

  • 1 garlic clove, minced
  • 1/2 teaspoon chilli paste
  • 250g dairy free soft cheese
  • 75g spinach
  • salt and pepper for seasoning
  • 1 tablespoon dairy free milk

For the tomato sauce:

  • 1 onion
  • 1 garlic clove, minced
  • 1/2 teaspoon chilli paste
  • 1 teaspoon oregano
  • 200ml garlic and herb stock
  • 400g can of chopped tomatoes
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • salt and pepper for seasoning



  • In a large bowl mix the plain and potato flour, xanthan gum and salt
  • Add the eggs and mix well to form a ball
  • Place on a well floured surface and knead the dough until soft and stretchy
  • Roll out until it is about 2 mm thick
  • I use a cookie cutter to stamp out even sized ravioli shapes

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For the tomato sauce:

  • Gentle sauté the onion, garlic and chilli in a drizzle of olive oil
  • Add in the tomatoes, sugar, balsamic vinegar, oregano and garlic and herb stock
  • Simmer gently for 15-20 minutes until the sauce has thickened
  • Season to taste

Soft Cheese Filling:

  • Add the garlic, chilli, dairy free cream cheese and spinach into a pan
  • Season with salt and pepper
  • Cook gently for 3 minutes stirring until well combined
  • Place about 1 teaspoon of the mix into the middle of each pasta disc
  • Brush round the outside of the filling with dairy free milk
  • Place another disc on top and press the edge together gently to seal shut
  • Repeat until all the raviolis are filled
  • Place the raviolis in a large pan of boiling water for 4 minutes
  • Drain carefully and place the ravioli on a plate and top with the tomato sauce

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