Homemade Mushroom Ravioli
September 21, 2007 by glutenfreesoxfan
I could pretty much live on pasta, so when I went gluten-free, this was a major concern. There are some rather decent gluten-free pastas available at the grocery store. Tinkyada is probably my favorite. When I first tried them, I was really quite pleasantly surprised. They taste pretty good, particularly when you add sauce. However, they do have their drawbacks. For example, I’ve found that a lot of the pastas have a very small margin for error in cooking time: too short an amount of time and they are crunchy; too long and they are complete mush. The linguine/spaghetti types really fall apart no matter how you cook them.I wanted to try making pasta to see if I could come up with something better. I was inspired by Seamaiden (”
Book of Yum“) and her recipe for ravioli. I don’t have a pasta maker/cutter, so I have to roll it by hand. This meant that I wouldn’t be making linguine or anything like that. Ravioli seemed liked the easiest option. Surprisingly, it ended it up being a lot easier to make then I thought it would be.I used a bean flour blend and then used corn starch for kneading and rolling. The filling was mushrooms, ricotta cheese, garlic, and basil. I had some pesto in the freezer which I thawed out to serve with them. The taste was wonderful! It tasted just like I remember “real” pasta tasting like. Not only that, but it didn’t fall apart when I cooked it!
Bean Flour Mix:
1 Part Garfava Flour (Bob’s Red Mill combination of garbanzo and fava bean)
1 Part Corn Starch
1 Part Tapioca Flour
Pasta Dough Recipe:
1 Cup Bean Flour Mix
2 teaspoons Xanthan Gum
1/2 teaspoon Salt
1 Tablespoon Olive Oil<
2 Eggs (lightly beaten)
Cornstarch for kneading
Place all ingredients into mixing bowl. Mix together, working the dough into a firm ball. I used my KitchenAide mixer with the dough hook for a couple of minutes. Then switched to kneading on the counter.
Roll out very thin - as thin as possible. It should basically be tranparent.
Combine filling ingredients thoroughly. For this recipe, I sauted mushrooms in garlic and basil, then mixed with ricotta and parmesan cheese.
Place filling in well spaced spoonfuls along one side of the dough and fold other side of dough over the spoonfulls, cutting between the filling with a pizza cutter or ravioli cutter, makingsure to leave enough dough to seal the ravioli on both sides. Lighly brush water around the open sides of each individual ravioli and press to seal the ravioli.
Set aside and finish making ravioli.
Boil ravioli in boiling salted water for 5+ minutes and drain. Dip or brush ravioli in melted butter (this was a suggestion for extra flavor). Place on top of sauce or toss with sauce, as desired. Sprinkle Parmesan on top to serve.
ENJOY!
Posted in Uncategorized | Tagged gluten free, main course, pasta, step-by-step, vegetarian | 16 Comments
Leave a Reply
Gorgeous! I can’t wait to try my hand at these.
this looks delicious Karen! I’m linking you to my page!! Thanks for the great recipe!! I can’t wait to try it!!
Looks WONDERFUL! Do you have a Kitchen Aid mixer? If so, you can usually find the pasta roller and cutters on Ebay and not have to pay too much for them. We love making homemade pasta!
Yum Yum Yum! I have yet to try this. *sigh* no time.
Karen -
I’ve linked a blog post to this post tonight.
Seriously, woman.. .you need to move next door to me. I tried pasta from a family recipe - and DANG it was not easy to roll out?
How easy is this to roll out?
If it’s easy, I am gonna try your recipe next with sorghum instead of bean….. bean flour + me… um.. Nope. We don’t get along.
You have just rocked my world. I’m seeing tortellini in my future. And the happiest husband in the world.
YAY!!! Ravioli. This looks wonderful.Thanks for sharing teh post!!
Thinking about all sorts of stuff. Hey Kate, you’ll have to tell us how the sorghum worked out!
You rock! I’ll be posting a link to this when I write about my recent gluten-free pumpkin ravioli experiment.
-Sea
http://www.bookofyum.com
Do you think this dough would work well with a pasta maker?
Ashlee - It works great in a pasta-maker! (at least in the crank kind) I finally bought one and I love it! See my post about it from 10/16 titled “Mama Mia!” (look under the labels for “pasta”
I just made tortellini tonight and rolled it out with the pasta maker. much easier than it was by hand.
I tried this recipe this evening (with about a zillion modifications to fit my family’s individual food allergies) — and it came out awesome!!! I had never made gluten-free pasta from scratch before, so nobody was more surprised than me when it worked out great!
Here are my notes about the recipe:
* Ingredient substitutions: I replaced the cornstarch with more tapioca flour, the xanthan gum with guar gum, and the filling with a dairy-free “cheese” recipe that I like. Plus some chard, because I love chard.
* Stats: It took me 2 1/4 hours to make this. I made 27 good raviolis and 8 duds that fell apart while I was shaping them. The 27 good ones were enough to serve about 2 1/2 people. I learned a lot from making these, so I think I could make more than 27 good raviolis next time.
* Next time, I’ll serve this with a decorative veggie in some pretty way. I have in my head the idea to cook broccoli florets with long stems attached, and arrange those like spokes of a wheel, with a ravioli in between each broccoli spoke. I think that would be awesomely pretty and delicious.
* For a topping, I used about 2 tablespoons of homemade dairy-free pesto mixed with a ton of olive oil. That worked great!
* For rolling out the raviolis, I used a ziplock gallon bag, unzipped and cut open on two sides. I found I had to keep a heavy layer of tapioca flour below and on top of the pasta dough at all times, and re-dust each side of the dough liberally with tapioca flour at regular intervals. Otherwise it stuck to things and turned into a mess. Then I worried that too much tapioca starch would make the pasta cooking water turn cloudy and gooey. But it didn’t — the pasta cooking water stayed clear.
* After I shaped the raviolis, before cooking them, I piled them on a plate. If I had that to do over again, I’d dust the plate with tapioca flour, and also any wet part of any ravioli, so that they wouldn’t stick to each other or to the plate.
* I needed to add more tapioca flour than the recipe here called for — but that may be because I made so many changes to the recipe.
The bottom line is: YUM! We really enjoyed this recipe. I haven’t had ravioli in years, since before I went gluten-free, and I really missed it. So I was delighted to finally be able to make my own. Thanks very much for figuring out this recipe and for sharing it with the world.
-Valerie Mates
I just re-read what I wrote and I see some things I should clarify:
1) I replaced ALL of the cornstarch with an equal amount of tapioca flour.
2) After the ravioli were shaped, before cooking them, I would search for any wet spots on each piece of ravioli and dust it with tapioca flour before leaving it piled on a plate of raviolis waiting to be cooked. The idea is to have *dry* raviolis on the plate, protected by tapioca starch. Wetness will stick them together, permanently, and that would be bad.
-Valerie
Valerie - I’m so glad you enjoyed your ravioli! It’s a lot of work, but fun to do every once in a while. And I’m glad the recipe changes worked. There are a couple different pasta recipes out there, and I imagine it would work fine with any of them.
I now I have pasta maker, which does make rolling them out easier.
And after you make them a few times, it does go a little quicker.
Oh! These look and sounds awsome! My fiance (and family) is Italian! So it makes Christmas diner and some family gatherings a bit tricky. However, they always accomidate my daughter and I. They will LOVE this!!
Thank you!!
[...] Mushroom Ravioli with Pesto [...]
[...] Ravioli with homemade pesto! (I think I have enough basil in my [...]