Homemade GF Ravioli

You don't need to throw out your cookbooks to make gluten-free food.  I combined The Wheat-Free Cook by Jacqueline Mallorca for a GF pasta recipe to make the ravioli and a spinach and ricotta filling recipe from Pasta by Julia Della Croce.

 

Spinach and Ricotta Filling

My first round of GF pasta was to make a flat circle of dough using a rolling pin.  I admit I got a little impatient, okay a lot impatient (hint: don't attempt a recipe for the first time at 9pm unless you had a nap earlier in the day or a lot of caffeine or are just a night person in general) and decided to try a pasta machine I recently bought.

The dough that slid out of the pasta machine was definitely thinner, but I noticed it had a lot of holes.  I tried different thicknesses of the dough and towards the end the pasta came out just right but still looked dry.

I didn't think of it at the time, but I should have added more water - that probably would have made the dough more pliable and not as dry at the end when I finally needed to create the ravioli.

I didn't have a cutter or a ravioli mold so I found a glass that seemed to have the right size for ravioli and used it like a cookie cutter, dipping the rim in brown rice flour to prevent the dough from sticking when I peeled it off.

 

I used a small spoon to scoop the ricotta and spinach filling and placed them on the pieces.  I brushed one piece with egg white and used my fingers to press the two sides together.  10pm and I was ready to cook the ravioli.

I had  cooked homemade marinara sauce the night before so once the ravioli were ready (about 10 minutes because the dough was a little too thick), my boyfriend tested one and gave me the thumbs up.  Yippee!

Remember the container of filling?  I didn't use all of it.  Stay tuned to the next posting: GF lasagna (using Tinkyada GF lasagna).