In my gluten days, ravioli dinners were a common occurrence. Particularly when it was dad’s turn to cook (amen to pasta dinners). And while gluten free ravioli has come a long way in recent years, I haven’t found one that doesn’t split open as soon as it reaches water, or worse, is filled with a gravel like substance.
A clear point to store bought ravioli is speed, however this recipe majorly outweighs this by texture, flavour and most of all being relatively simple to make. Another benefit is you control how much you make, because let’s be honest, store bought ravioli NEVER serves two people.
This gluten free ravioli couldn’t be easier. Only using three ingredients for the pasta, the only key difference between gluten recipes is the use of xanthan gum (and gluten free flour, obviously!).
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.
1. Tip your xanthan gum and gluten free flour onto a worktop and use your bowl to create a well, cracking all three eggs into the well and using a fork to slowly mix your eggs and gluten free plain flour until 80% incorporated.
2. Swap your fork for a dough scrapper and start to cut into your dough to fully incorporate the egg and gluten free plain flour.
3. Once the egg and gluten free plain flour begin to resemble a rough ball dough, use your hands to knead the dough to create a smooth and fully incorporated ball.
4. Flour your worktop and roll out the dough in one direction until about an inch thick.
5. Place the dough through the pasta roller three times on settings one, three and finally five.
6. Blanch the spinach, strain and cool down by running cold water over the spinach. Place the spinach in a tea towel or muslin cloth to squeeze any excess water out. Slice thinly and place into a small mixing bowl alongside all of the other filling recipes and mix well. Place into a piping bag ready to add to your pasta.
7. Fold and unfold your sheets of pasta in half lengthways, creating a crease to visualise what will be the bottom and top of your ravioli. Pipe a ball of filling to the pasta and repeat an inch apart from each other. Refold the pasta so cover the filling, and using your fingers, press down around the fillings to create a seal and ensure all air is pushed out.
8. Use either a biscuit cutter or knife to shape the ravioli, disregarding any excess pasta.
In addition to dietary requirement adjustments, there are endless ravioli fillings to try.
If preparing ahead of time, cover the plate of unshaped pasta dough with clingfilm and place in the fridge for up to 24 hours.
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Pasta
Filling
Add the xanthan gum to the gluten free plain flour and mix well with a whisk.
Tip your flour onto a worktop (or large chopping board if you have sensitive surfaces!) and use your bowl to create a well for the cracked eggs.
Crack all three eggs into the well you have made and use a fork to slowly mix your eggs and gluten free plain flour until 80% incorporated. Swap your fork for a dough scrapper (or a cake smoother will do the trick!) and start to cut into your dough to fully incorporate the egg and gluten free plain flour.
Once the egg and gluten free plain flour begin to resemble a rough ball dough, use your hands to knead the dough to create a smooth and fully incorporated ball.
Cut your pasta dough into four pieces, placing three pieces under a damp tea towel while you form your first piece of dough. If preparing ahead of time, stop here and continue at the time of eating.
Flour your worktop and roll out the dough in one direction until about an inch thick. Place the dough through the pasta roller three times on settings one, three and finally five. I suggest sprinkling a small amount of gluten free plain flour on the surface of the dough before each roll to avoid the dough from tearing. Repeat this three more times until all of your dough is thin and ready for its filling.
Blanch the spinach, strain and cool down by running cold water over the spinach. Place the spinach in a tea towel or muslin cloth to squeeze any excess water out. Slice thinly and place into a small mixing bowl alongside all of the other filling recipes and mix well. Place into a piping bag ready to add to your pasta.
Fold and unfold your sheets of pasta in half lengthways, creating a crease to visualise what will be the bottom and top of your ravioli. Pipe a ball of filling to the pasta and repeat an inch apart from each other. Refold the pasta so cover the filling, and using your fingers, press down around the fillings to create a seal and ensure all air is pushed out.
Use either a biscuit cutter or knife to shape the ravioli, disregarding any excess pasta.
Place pasta in a simmering salted saucepan for 4 minutes (al dente) to 6 minutes (well done). Once cooked to your liking, use a spaghetti spoon to transfer the cooked pasta to your pan of heated sauce.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.