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
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
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.
Yum! I never thought to try GF ravioli! you make it look so easy :)
ReplyDeleteThis is such a great comfort food. It's nice to find a GF version to use to treat my niece who can't tolerate gluten!
ReplyDeleteGF never sounded so good!
ReplyDeleteGluten Free is lookin good!
ReplyDeletegreat GF option!
ReplyDeleteI'm more than a bit jealous of your description of how you'd come home to ready-made dinner! I wish that would happen once or twice to me. That being said, there's a lot to be said for 'kitchen therapy' too, isn't there.
ReplyDeleteGluten-free or not, that is one gorgeous plate of pasta.
What a a great idea for GF ravioli!
ReplyDeleteWow! I never thought about making a GF ravioli! It sounds fabulous though!
ReplyDeleteI didn't know gluten free ravioli was even possible. This looks like comfort in a bowl!
ReplyDeleteI love that this is gluten free! Will have to pass this on to my brother! Looks amazing.
ReplyDeleteWow! Love that you made gluten free ravioli. What a lot of work! They look fabulous.
ReplyDeleteOh yummy! This looks so tasty! I am going to share this with my mom, she is eating gluten free!
ReplyDeleteThat picture looks "tasty". Thanks for the recipe! I like a lot Ravioli and I have to try it soon.
ReplyDeleteNot having to think about meals is wonderful, but I love kitchen therapy too! Love this recipe!
ReplyDeleteThis looks and sounds incredible. I love all the cheesy goodness happening in that filling.
ReplyDeleteMy dad went to Alaska when he retired. He took a year and drove around. Loved every minutes of it.
I so miss my mom's cooking and she rarely cooks when I visit! Now I don't know why but I never pair ravioli with meatballs! Seriously I need to do this.
ReplyDeleteWhat a great dish to turn into GF!
ReplyDelete