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.
Filed under: Italian, dinner, gluten free, main course, pasta, recipe, step-by-step, vegetarian | Tagged: gluten free, recipes
Hi Karen! Here is the link to the SW lasagna. I tried making the rolls… but that was just too difficult, it was much easier just to simply make a layered lasagna casserole! It was delicious too!
But michael wants me to use this pasta for ITALIAN lasagana and chicken pastry.. he loved it!! Thanks girl!!
Here’s the link to the SW lasagana:
http://www.tasteofhome.com/Recipes/Southwest-Lasagna-Rolls
Enjoy! It was really good! I would add an egg to the filling though to firm it up!
Yay Carrie! I’m so glad it worked! It is a bit of an arm workout to get the dough thin. I have a marble rolling pin that is super heavy, and that helps A LOT.
And do tell – what’s in your southwestern lasagna?
Karen- HOW easy was that??? THANK YOU for sharing this great recipe! I’m completely kicking myself for not trying it before!! I used it as lasagna noodles in a southwestern lasagna! IT was so super yummy (and WAY cheaper than Tinkyada!! Oh my!!)
I will have to learn how to roll it out a bit thinner, that seemed to be the hardest part to me… but I had noodles in about 30 minutes from the dough to the cooked noodles! Awesome!!
You rock, you know!
i think i’ve finally worked up the guts to try making this pasta at home!! I want to try a lasagna roll up recipe and I want to use this as the base since I don’t have any tinkyada lasagna!! I’ll let you know how it turns out! But I already know it will be good!!
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!!
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.
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
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
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.
Do you think this dough would work well with a pasta maker?
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
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 have just rocked my world. I’m seeing tortellini in my future. And the happiest husband in the world.
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.
Yum Yum Yum! I have yet to try this. *sigh* no time.
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!
this looks delicious Karen! I’m linking you to my page!! Thanks for the great recipe!! I can’t wait to try it!!
Gorgeous! I can’t wait to try my hand at these.