Gluten-Free Goat Cheese and Arugula Free-Form Ravioli

I love Whole Foods!

Last year, I submitted a request to Whole Foods for a suggestion on how to make gluten-free ravioli. They created the following recipe from my request and published it their Recipes newsletter! It definitely fills in the void of what I’ve been missing. I’ve included a link to their published version of this below.

From Whole Foods Recipes:

Michelle misses and craves ravioli since being on a gluten-free diet. She has hesitated to try making her own fresh gluten-free pasta, as she finds some of the gluten-free flour mixes difficult to use. Our gluten-free ravioli takes a shortcut by using squares of rice pasta lasagna sheets and sandwiching a goat cheese and arugula filling in between for a meal sure to please everyone at the table.


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.

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