I’ve always wanted to try making my own pasta. And lately I’ve really been craving ravioli. So I thought I’d finally get off my butt and give it a go. Can’t be that hard, right?
Well…here’s a tip. Don’t start the show at 5:30pm when you’re already hungry. It took longer than I thought – mostly because I have absolutely no rolling pin skills! But it was worth the wait. They were tasty!!
Next time I will definitely be trying out some new flavors of filling. This one worked great – those of you awake and paying attention might recognize it as the Stuffed Mushrooms recipe I’ve already posted. But it was a bit rich and heavy, so I’d also like to give a more traditional meat-cheese one a try, and perhaps a butternut squash or something. If I have one successful, I will be sure to post it!
There are many recipes out there online for gluten free ravioli. Some are very different from the one below. Some are very similar. Everyone seems to have their own tweaks and tips. Try researching it yourself! But this one worked fine for me, and I’ll probably be using it again.
6 medium-large mushrooms, washed and diced fine
Frozen spinach cooked to package directions (one of those frozen squares, or about 6 of the cylinder kind…should end up with about a cup or more of cooked spinach)
3 tbsp butter or margarine
6 strips bacon, cooked and cut up into small pieces
1/4 cup shredded parmesan
2 cloves garlic, minced
2 tbsp or more finely diced onion
3/8 cup cream (I use lactose free 35% cream. Milk also works, but use a bit less so it’s not too runny)
6 eggs – 5 whole, one separated into white/yolk
1 1/2 cups gluten free flour (my mix was 1/2 cup each of Amaranth, brown rice, and sweet rice flours)
1/2 cup tapioca starch (note: tapioca starch and tapioca flour = the same thing!)
1 tsp xanthan gum
1/4 tsp salt
Start by cooking your bacon and spinach and setting them aside to cool/drain. In a saucepan, melt the butter and add the onion & garlic. Cook for 3-5 minutes or so until the onion is tender.
Add the spinach, chopped bacon, and mushrooms. Stir. Add the salt & pepper and cream. Bring it to a boil, remove from heat, and stir in the parmesan. If mixture is too runny, you may want to strain it a bit. I just sort of pushed it all up to one side of the pan and let the wet bits stay at the bottom. The ravioli won’t use all of this – but I’d rather have too much than not enough!! (Try eating the rest for lunch with a baked chicken breast. You won’t be disappointed.)
Pasta directions and assembly:
Mix the dry ingredients. While beating, add the five eggs one at a time and mix until the dough pulls away from the bowl. Knead the dough a bit, divide in half, and cover one half in the bowl with a damp (clean!) dish cloth. Set this one aside to wait.
On a floured counter or board, with a floured rolling pin, roll dough out. You want it pretty thin, but not so thin that the filling will poke through it. I found the dough quite sticky and used a mix of tapioca starch/brown rice flour for my rolling. If your dough is too wet, add more flour a small amount at a time. If it is too dry, add the extra egg white or a tablespoon of water. Apparently your elevation, humidity, and flour mixture can greatly affect the dough consistency!
Once dough is rolled to desired thickness, cut into shapes. There are special “ravioli cutters” out there for this exact purpose. But you don’t have to be that fancy. Use a cookie cutter, or a pastry wheel. I made mine about 1 1/2 – 2 inches across, although with my poor rolling skills, some stuck to the counter and ended up somewhat rectangular. It’s okay, they still taste the same. 😉
Place a small amount of the filling on each piece. Dip your finger in the egg yolk and wet the edges.
Place a second piece, slightly bigger, on top, press out the air bubbles and pinch the edges to seal. If you want to be extra fancy, re-trim the edges with your cutter or wheel to clean them up.
Continue making raviolis with the rest of the dough (don’t forget about the half you set aside earlier! That damp cloth has been keeping it nice and workable for you).
Place about 3 raviolis at a time into boiling salted water. Lift gently with a spatula if they stick to the bottom of the pot. Cook 2-3 minutes, until the ravioli floats. Set aside to drain. Repeat.
Serve topped with a bit more parmesan, and butter if you’d like! Makes about 1.5-2 dozen, depending on size of raviolis.