Total Time
Prep 10 mins
Cook 0 mins

This is the stuffing I used in my gluten free ravioli. It turned out excellent so I figured I would share. This much stuffing filled a double batch of pasta.

Ingredients Nutrition


  1. Saute leeks in butter until soft.
  2. Add ricotta and stir.
  3. Add Shredded cheese.
  4. Salt and pepper to taste.
  5. Because you heat everything up together you dont need an egg to hold the mix.
  6. Put spoonfulls onto rolled out pasta. Fold over the pasta, then cut into desired shape. Seal by pinching with fingers or the ends of a fork.
  7. Freeze at this point if saving for later.
  8. Boil for 8-10 minutes from frozen. Toss in a little tomato sauce, top with some grated old cheeze and enjoy!
Most Helpful

5 5

Great filling for pasta, canneloni or would also be wonderful added as a lasagne layer. Quick and simple. The blend of cheese noted in this recipe is not available where I live I added some dried basil and chopped sun-dried tomatoes. Very tasty, quick and easy. I made ravioli using your Yummy Gluten Free Pasta! and made for a wonderful dinner. *Reviewed for PAC Spring '08* Photo also to be posted