Gluten-free Spinach Ravioli

Gluten-free Green-Pink Ravioli

Who’s up for some color-blocking food? Delicious, gluten-free spinach ravioli with beetroot filling. I try to avoid wheat in my diet because wheat causes blood sugar derailment and cell glycation, accelerates the aging process, weight gain and increases the risk of diabetes. Wheat contains a unique type of carbohydrate, amylopectin-A, which causes our blood sugar to rise even higher than pure household sugar. But that’s not all, because the high blood sugar rises caused by wheat also allow your body to produce more insulin, which favours the storage of body fat, which is really no laughing matter! That’s why I find my gluten-free pasta dough a great alternative, it tastes delicious and is healthy and, above all, it has much fewer calories than normal wheat flour pasta dough.

Gluten-free Spinach Ravioli

Dish Main Course
Prep Time 40 minutes
Cook Time 10 minutes
Resting Dough 30 minutes
Total Time 50 minutes
Servings 4 Persons
Author Gloria Corazon Sommer


  • 60 gr. Tapioka Flour
  • 30 gr. Buckwheat Flour
  • 80 gr. Potato Flour
  • 50 gr. Rice Flour
  • 25 gr. Ground psyllium seed husks
  • 125 gr. Fresh Spinach
  • 4 pcs. Eggs
  • 4 Tbsp. Olive Oil
  • 1 Pinch Salt
  • 1 pcs. Pre-cooked Beetroot
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 150 gr. Ricotta Cheese


  1. Puree the spinach and squeeze out the water well. Put it in a bowl together with all the flours, salt and the ground psyllium seed shells and mix together. Add the eggs and the oil and mix with a wooden spoon until the eggs are well mixed with the flour mixture.

  2. Now knead with your hands to a smooth dough. If the dough is still too moist because of the spinach, simply add a little more rice flour.

  3. Wrap the dough in cling film and let it rest for 10-20 minutes. But don't let it rest longer than 30 minutes.

  4. Now cut the dough into small portions and roll out thinly with a rolling pin to about 2-3 mm. Now cover one lid with the beetroot filling and close with the other ravioli lid. Make sure that there is no air in the ravioli, otherwise they will burst in the water.

  5. Once all the ravioli are ready, cook in boiling salted water for 4-5 minutes until al dente.

Enjoy it & I’m looking forward to your comments about my gluten-free spinach raviolis and let me know how your version of this recipe turned out!

♡ Gloria Corazon Sommer

P.S. Made my Recipe? Tag your post with @corazonfood or #corazonfood on Instagram!


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