I am jumping for joy over this recipe!!! This gluten free ravioli dough is durable, a little nutty (literally and figuratively) and will fill you up with only a few pieces because the ingredients are healthful and rich with nutrients. What’s even better is that I can now make homemade ravioli for Passover. I made a fresh homemade kale pesto for the filling and topped the ravioli with even more pesto, fresh lemon juice and crunchy pine nuts.

Gluten Free Ravioli Dough

1 1/2 cups almond flour
1/4 cup extra virgin olive oil
2 Tbsp arrowroot flour + extra for sprinkling on work surface
2 eggs
1/2 tsp salt

Kale Pesto

3 cups fresh chopped and stemmed kale
1 cup fresh basil
1/2 cup pine nuts
1 Tbsp lemon juice
1 garlic clove
1/4 tsp salt
1/8 tsp pepper
1/4 cup extra virgin olive oil

Garnishes

kale pesto
extra virgin olive oil
lemon juice
pine nuts

In my Vitamix, I combined the kale, basil, pine nuts, lemon juice, garlic, salt and pepper and blended to combine.

With the blender running, I drizzled in the olive oil until the pesto was thick. I set the pesto aside on the counter while I worked on the dough.

I placed a medium pot of water on the stove and brought it to a boil. While the water was heating up, I washed the Vitamix then added all of the dough ingredients; almond flour, arrowroot flour, eggs, oil and salt. I blended for 30 seconds (in a regular food processor, this could take up to a one minute) until a dough was formed but still a bit sticky. I sprinkled more arrowroot flour on the counter then placed the dough on the  flour.

I sliced the dough into four pieces and kneaded each piece with a bit of the arrowroot flour until it was no longer sticky.

I rolled each piece of dough out to around 8 inches long and 2-3 inches wide on the arrowroot flour. Don’t be shy with the flour! You can even roll out the dough on parchment paper to help it from sticking. I topped two of the sheets of dough with three dollops of the kale pesto filling with around an 1 inch between each.

I topped the filling with another sheet of dough and pressed down around the filling. I then cut three circles with a 3-inch round cookie cutter.

I repeated this process until all of the ravioli were filled. You can reuse the extra dough to make more ravioli.

At this point, the water was boiling on the stove. I placed three ravioli at a time in the boiling water and boiled for three minutes. The ravioli should float to the top before they are done. I removed the cooked ravioli with a strainer and placed them right on my plate. I garnished with more kale pesto whisked with a bit more olive oil to thin it out, some pine nuts and fresh lemon juice. Divine!

Gluten Free Kale Pesto Ravioli
 
Author:

Ingredients
Gluten Free Ravioli Dough
  • 1½ cups almond flour
  • ¼ cup extra virgin olive oil
  • 2 Tbsp arrowroot flour + extra for sprinkling on work surface
  • 2 eggs
  • ½ tsp salt
Kale Pesto
  • 3 cups fresh chopped and stemmed kale
  • 1 cup fresh basil
  • ½ cup pine nuts
  • 1 Tbsp lemon juice
  • 1 garlic clove
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ¼ cup extra virgin olive oil
Garnishes
  • kale pesto
  • extra virgin olive oil
  • lemon juice
  • pine nuts

Instructions
  1. In a Vitamix or food processor, combine the kale, basil, pine nuts, lemon juice, garlic, salt and pepper and blend to combine.
  2. With the blender running, drizzle in the olive oil until the pesto is thick. Set the pesto aside on the counter while I worked on the dough.
  3. Place a medium pot of water on the stove and bring it to a boil.
  4. While the water is heating up, wash the Vitamix or food processor then add all of the dough ingredients; almond flour, arrowroot flour, eggs, oil and salt. Blend for 30 seconds (in a regular food processor, this could take up to a one minute) until a dough is formed but still a bit sticky. Sprinkle more arrowroot flour on the counter then placed the dough on the flour.
  5. Slice the dough into four pieces and knead each piece with a bit of the arrowroot flour until it is no longer sticky.
  6. Roll each piece of dough out to around 8 inches long and 2-3 inches wide on the arrowroot flour. Top two of the sheets of dough with three dollops of the kale pesto filling with around an 1 inch between each.
  7. Top the filling with another sheet of dough and press down around the filling. Cut three circles with a 3-inch round cookie cutter. Repeat this process until all of the ravioli are filled. You can reuse the extra dough to make more ravioli.
  8. At this point, the water is boiling on the stove. Place three ravioli at a time in the boiling water and boil for three minutes. The ravioli should float to the top before they are done.
  9. Remove the cooked ravioli with a strainer and placed them right on your plate. Garnish with more kale pesto whisked with a bit more olive oil to thin it out, some pine nuts and fresh lemon juice.