Gluten-Free Ravioli

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This dish just might be my new favorite.

The homemade marinara with the filling…oh, it’s just perfection.

This dish unfortunately does take a little extra prep time, but trust me it’s worth every minute.


  • 1 box of brown rice pasta sheets


  • 1 T olive oil
  • 2 T finely chopped shallots or sweet onions
  • 1 t italian seasoning
  • 1 t fennel (if it’s not included in the seasoning)
  • 1/4 t red pepper flakes
  • 6-8 campari tomatoes
  • 1/4 cup water (or less depending on how think you want the sauce)
  • salt and pepper to taste


  • 1 T olive oil
  • 1 1/2 tsp minced garlic
  • 5 oz arugula
  • 1 tsp black pepper
  • 1 tsp fresh lemon zest
  • 8 oz goat cheese

First, cook the pasta sheets according to the directions on the box. Typically, you should add the sheets to a large pot of boiling water and cook for 5-7 minutes or until al dente.
Once the pasta is cooked, drain and rinse then cut into 3 in squares on a cutting board, then transferring the squares to a pre-sprayed baking sheet. Cover with a damp paper towel to keep moist.

Now, make the sauce.
Heat olive oil in a saucepan over medium heat. Add shallots, italian seasoning, red pepper flakes, and cook until shallots are transparent.
Add tomatoes and water and simmer for 30 minutes, occasionally squishing the tomatoes so that they can break down and thicken the sauce. Add salt and pepper to taste.

To make the filling, heat olive oil in a large skillet over medium heat.
Add garlic and cook until the garlic becomes golden brown.
Add arugula, pepper, and zest and cook, stirring frequently, until the arugula wilts, about 2-4 minutes.
Let the mixture cool, then chop finely, transfer to a bowl and add the goat cheese.

Now the assembly.
Preheat the oven to 375, then remove the paper towel from the pasta.
Top the pasta with the goat cheese mixture, about a tablespoon each.
Cover with another square.
Spoon the sauce over the entire sheet, and bake in the oven for about 15 minutes.
Serve immediately.

Bon appetito!

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