Gluten free Ravioli
A classic recreated into gluten free. This pasta recipe makes perfect gluten free ravioli to be stuffed and topped with your favorite filling and sauce.
Servings 6
Ingredients
The Ravioli
- 2 cups Bob's Red Mill's 1 to 1 gluten free flour blend
- 3 eggs
- 1 teaspoon Xanthan gum
- 4 to 6 teaspoon cold water
Filling Option
- 1 lb ground turkey Italian sausage
- ½ yellow onion minced
- 3 cloves garlic minced
- 1 tablespoon oil I love using my onion oil
- ½ cup ricotta cheese
- ½ teaspoon salt
- ½ teaspoon pepper
Optional Sauce
- 2 tablespoon onion oil
- ¼ cup parmesean cheese grated
- 6 basil leaves minced
Instructions
The Pasta Dough
- In a large bowl combine flour, xanthan gum, eggs and 4 TBS water. If dough is to dry to come together add another TBS or two of water until dough comes together. It should be moist but easy to handle. Cover with plastic wrap and chill in the fridge until filling is ready and room temperature (or colder)
The Filling
- Place 1 TBS oil in a frying pan or cast iron skillet over med-high heat. Once the pan is hot, add the ground turkey sausage and cook until brown, breaking up the meat into small pieces as it cooks.
- When the meat is brown add in the onion and garlic and cook until the onions are soft. Pull this off the stove and allow to cool. (To speed up the cooling process you can spoon the meat mixture onto a baking sheet and place in the freezer for a bit).
- When the meat mixture is cool mix in the ricotta, salt and pepper. Set aside until ready to fill the ravioli
Assembly (By Hand)
- Remove the dough from the fridge and divide it in half. Place a damp towel over the unused dough.
- Lightly flour your work surface and rolling pin. Place the dough on your work surface and begin to roll out. Only use flour to stop the dough from sticking and try not to over flour the dough or it will become hard to work with.
- You want the dough to be about 1/16th of an inch thick and at least 5 inches wide. If your dough is wider (hopefully closer to 10 inchs) you can cut it in half and have two sheets to work with. Cut off any rough edges so you are working with a rectangle.
- Starting at one corner place 1 teaspoon of filling ½" away from both edges. Repeat 1 inch further down the length of the pasta, making sure to keep ½" gap from the edge and 1 inch gap between filling mounds.
- Once you have placed all the filling that will fit, take the pastry brush and some water and paint around the edges of the dough, in-circling the filling. Then carefully fold over the dough, meeting the edges and covering the filling. When this is done you can gently press around the filling mound, sealing the filling inside the dough.
- Cut the ravioli between the 1 inch gap between them and using a fork lightly crimp the edges. This step is for decor as well as ensuring the filling is sealed inside properly.
- Repeat with remaining dough and filling.
Bringing It All Together
- Bring a pot of water to a soft boil and add 1 teaspoon of salt to the water. Slip a few ravioli into the water at a time and cook for 3-5 minutes. They should float to the top when done. Drain with a slotted spoon and repeat till all ravioli are cooked.
- Lightly drizzle the ravioli with onion oil, grated Parmesan cheese and minced basil and serve warm.