Ravioli Piccata with Pine Nuts, gluten-free
Updated: Sep 20
This Ravioli Piccata with Pine Nuts combines tender gluten-free beef ravioli with a creamy lemon and caper sauce, fresh basil, and toasted pine nuts. Made in one pot and ready in just 20 minutes, it’s an easy weeknight dinner with plenty of bright, savoury flavour.
About This Ravioli Piccata
Piccata is traditionally made with chicken or veal served in a bright lemon and caper sauce. This recipe takes inspiration from those flavours and turns them into an easy pasta dinner, with beef-filled ravioli cooked directly in the broth before cream and parmesan are added for a silky finish.
Watch How to Make It
Tips for the Best Ravioli Piccata
Cook the ravioli only until just tender, particularly when using gluten-free pasta, as it can soften quickly. Stir gently and regularly while the ravioli cooks so it doesn't stick to the base of the pan.
Add the cream only after the ravioli is cooked and heat it gently rather than boiling vigorously.
If the sauce becomes too thick, loosen it with a small splash of hot broth.
Serving Suggestions
Serve immediately with the toasted pine nuts, extra parmesan, and fresh basil. A simple green salad or steamed vegetables make an easy side.
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Ravioli Piccata with Pine Nuts, gluten-free
Prep 5 minutes | Cook 15 minutes | Serves: 4
INGREDIENTS
2 x 280g packets gluten-free ravioli, beef
500ml chicken or beef broth OR
(1 tablespoon Chicken Bone Broth Concentrate dissolved in 500ml boiling water)
200ml fresh cream (or coconut cream for a dairy-free option)
3 tablespoons capers or caperberries
3 fresh garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons lemon zest
2 teaspoons dried oregano
3 tablespoons pine nuts
½ cup fresh basil leaves
¼ cup parmesan cheese + extra
Sea salt and pepper, to taste
INSTRUCTIONS
Toast the pine nuts: In a large pot, toast the pine nuts over medium heat for 2 minutes, stirring constantly until they turn golden brown and fragrant. Remove from the pot and set aside for later.
Sauté the capers, garlic, and lemon zest: In the same pot, heat the extra virgin olive oil over high heat. Add the capers and cook for a minute, stirring occasionally. Then, add the minced garlic, lemon zest, and dried oregano, cooking for an additional minute until fragrant.
Add broth and seasonings: Pour in the broth, lemon juice, sea salt, and pepper. Bring the mixture to a gentle boil.
Cook the ravioli: Add the gluten-free ravioli to the pot. The ravioli should be mostly submerged, but not fully in the broth, so you may need to stir frequently to prevent sticking. For refrigerated tortellini, cook for 5 minutes; for frozen ravioli, cook for 8 or more minutes, until they are just tender.
Incorporate the cream: Once the ravioli is cooked, pour in and stir through the fresh cream (or coconut cream) and allow to gently heat up for a couple of minutes, then remove from the heat.
Finish and serve: Fold in the fresh basil leaves and gently stir through the parmesan cheese. Adjust the seasoning with more salt if needed and top each serving with the toasted pine nuts and, if desired, more finely grated parmesan cheese. Enjoy!
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Margaret Pahos @CreateCookShare
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