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Recipe: Whip Up Some Gluten-free Goat Cheese Ravioli


When looking for a new gluten-free recipe, I stumbled across this one for Goat Cheese and Arugula Ravioli on the Whole Foods website, I knew this was a must.  Not only is goat cheese one of my favorite cheeses, I love ravioli (the gluten free kind of course).

Follow this basic recipe for a delicious gluten-free dinner that will make you feel as if you have been transported back to Italy (playing Italian music and drinking a glass of Chianti while dining will also help to set the mood).


8 brown rice pasta lasagna sheets


1 tablespoon olive oil

2 tablespoons finely chopped shallots

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

1 (28-ounce) can whole tomatoes

2 tablespoons unsalted butter

Salt and pepper to taste


1 tablespoon olive oil

1 1/2 teaspoons finely chopped garlic

5 ounces arugula

1 teaspoon black pepper

1 teaspoon fresh lemon zest

8 ounces goat cheese


Bring a large pot of salted water to a boil. Add lasagna sheets and cook according to package directions until just al dente. Drain lasagna sheets and rinse before transferring to a cutting board. Cut pasta into squares, about 3 per sheet. Set aside, layered between damp towels.

Meanwhile, make the sauce. Heat olive oil in a medium saucepan over medium heat. Add shallots, Italian seasoning and red pepper flakes and cook until shallots are transparent. Add tomatoes and simmer for 30 minutes over low heat, stirring often until tomatoes break down and sauce thickens. Stir in butter and season with salt and pepper to taste.

To make the filling, heat olive oil in a 12-inch heavy skillet over moderate heat. Add garlic and cook, stirring frequently, until garlic turns golden brown, 1 to 2 minutes. Add arugula, pepper and zest and cook, stirring frequently, until arugula wilts, 2 to 4 minutes. Let arugula cool, then chop finely and transfer to a bowl. Stir in goat cheese. Set aside.

To assemble ravioli, preheat oven to 375°F. Grease a 9×13-inch baking dish. Place 12 pasta squares in the bottom of the dish. Top each with a tablespoon of goat cheese-arugula mixture. Cover each with another square of pasta. Spoon sauce over ravioli. Bake for 15 minutes or until heated through. Serve immediately.

Author Information: Allison Hecht, Los Angeles, CA
Los Angeles Gluten-Free Examiner
Email Allison Hecht

My twitter username is: @socaliallie

About Allison Hecht

Allison Hecht
Allison is a Southern California native who is on a mission to find tasty and affordable food for people with gluten and food allergies. Email her with your gluten-free ideas at or follow her on Twitter: @socaliallie.

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