Tuesday, April 22, 2014

{GF} Four Cheese Ravioli & Meatballs

Print
With my parents overseas now and settling back into my kitchen, it was time to get my mojo back. For the past few months while my parents were visiting, we were spoiled with dinners waiting for us after work and an overabundance of leftovers wherever there was room in the freezer or fridge. It was nice not having to worry about coming up with a menu plan, writing up a grocery list, setting time to prepare meals after a long day, etc. But reality hit and I am left to feed my boys again. I forgot how much I love kitchen therapy. And one way to get a healthy dose of kitchen therapy is to make homemade pasta. I've been craving ravioli for awhile but finding gluten free ravioli is tricky. You can find it, but will it be good? Will it be worth the extra money to pay for them? That's when I decided to just try making a batch of gluten free pasta myself at home. And you can too! These {GF} Four Cheese Ravioli are pillows of delicate dough stuffed with a blend of cheeses and served with our favorite pasta sauce and meatballs. Comforting and gluten free, what more could I ask for?


Now that I have reclaimed my kitchen once again (after my mom took over during her stay), I'm happy that homemade pasta making - especially gluten free pasta - was so therapeutic. It came together easier than one would imagine and it tastes wonderful. So for those that are gluten free and want ravioli without paying a fortune, give your thanks to Shauna & Dan Ahern. I had the pleasure of spending time with them while visiting Alaska a couple years ago and through them, my gluten free world has been forever changed!

Gluten Free Ravioli
recipe adapted from Shauna & Dan Ahern

2/3 cup (70g/2.5oz) brown rice flour
1/2 cup (70g/2.5oz) quinoa flour
1/2 cup (60g/2.125oz) potato starch
2 teaspoons xanthan gum
1 teaspoon guar gum
1 teaspoon fine sea salt
2 large eggs
4 egg yolks from large eggs


Place all the flours in a large container and whisk to full incorporate. Transfer into the bowl of a stand mixer fitted with a paddle attachment.
Turn the mixer on medium speed and slowly add the eggs and egg yolks into the bowl to combine. Continue to beat under the dough forms, about 3-5 minutes.
Transfer the dough on a lightly floured workspace (I used potato starch) and divide the dough into 8 equal pieces... and then cut each pieces in half for a total of 16 total pieces of dough, about the size of a golf ball.
Using a rolling pin, roll out each piece of dough very thin - as thin as possible. If it's too thick, it will take too long to cook and may come out gummy.
Carefully add your ravioli filling (recipe follows) about 2-3 inches apart in a uniform line on one half of the rolled out pasta. Brush the edges and in between the mounds of pasta with egg wash and carefully fold over the unfilled side of pasta over the side of filling. Push down the pasta around each mound of filling  to rid of any air pockets and to create a seal. Using a fluted cutter or ravioli cutter or knife. cut the pasta to form each ravioli 
To cook the pasta, bring a large pot of salted water to a boil. Add the ravioli to the boiling water and cook for about 5-7 minutes or until the pasta has a bite to it (al dente). If you over cook the pasta, it will come out mushy. The thinner your pasta is rolled out, the quicker the cook time will be. 
Serve with your favorite red sauce and accompaniments, in this case, I used some meatballs lurking in my freezer.

Ravioli Filling
recipe from AllRecipes
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 egg

Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well.

17 comments: