It is crazy how much I love gluten free ravioli, these little pasta filled with full of great flavor. The problem is that it’s always very difficult to find them, and sometimes it’s not easy to make them homemade.
So here’s the recipe I’ve made several times, and it worked very well! You will love it. For this recipe, I decided to garnish my gluten free ravioli with spinach and ricotta cheese, a basic, but so delicious!
So, let’s do it!
For the ravioli dough (about 15 ravioli), you’re going to need:
- 220 g of rice flour
- 80g corn starch
- 1 teaspoon gluten-free xanthan gum or guar
- 1/2 sachet of gluten-free baking yeast
- 150 ml of water
- 1 egg yolk
For the spinach and ricotta stuffing, you’re gonna need..:
- 200 g fresh spinach
- 100 g ricotta cheese
- 60g of parmesan
- 1 egg yolk
Let’s start with the dough:
STEP 1: In a bowl, mix your rice flour, cornstarch, gum and yeast.
ETAPE 2: When everything is well mixed, make a hole in the center and gradually add the water. Knead well with your fingers, you will have a sandy dough, don’t worry, it’s normal!
ETAPE 3: Then add the egg yolk, and knead by hand during 10 minutes, to have a nice smooth dough. When your dough seems ready, cover it with a damp cloth and let it rest for a good hour at room temperature.
ETAPE 4: After resting, roll out the dough with a rolling pin and pass it through a rolling mill until you have a fine dough. If you don’t have a rolling machine, no worries! Use your rolling pin, put your dough on some rice flour, and roll it out well with your rolling pin until you have a very fine dough.
STEP 5: Two solutions: Either make 15 large circles with your dough and set aside (solution 1), or separate your dough into 2 large 10 cm wide strips and set aside (solution 2).
Let’s proceed to the stuffing:
STEP 1: Cook your spinach in a large volume of salted water for about 8 minutes. Drain and squeeze out as much water as possible. You really need to remove as much water as possible otherwise it will moisten your gluten free ravioli dough too much.
STEP 2: Chop the spinach finely and mix it with the ricotta, parmesan and egg yolk. Set aside.
Starting from solution 1: in the circles, put a little stuffing in each of them, and close them as if they were small empanadas.
If you start with solution 2: Put some stuffing in 1 slice (1) and cover it with a slice of “virgin” dough (2).
With your hands, remove the air between each space of your stuffing (3). Image below.
Then cut them with a knife in the shape you want. Your ravioli must be closed to prevent your stuffing from going away when cooked!
To cook, put them in boiling salted water for at least 8 minutes.
A little extra: fry them with a little butter and add parmesan cheese, some sun-dried tomatoes, some spinach herbs, salt and pepper!
So, this recipe for gluten free ravioli is not bad, is it?