Wow! I can’t believe I did it! I made Gluten-Free Raviolis and they were delicious! Two years ago, when I had the test done to check for Gluten-Intolerance, I was pretty sure the outcome would be positive. Because of that, I attempted to eat all of my favorite foods — which I knew would be off limits after I got the results. What I didn’t anticipate, was how quickly my doctor got back to me with the results, and therefore, I didn’t get to eat everything I had been planning — raviolis being a case in point. But now, two years later, I made them! I spent most of last weekend looking up raviolis in every cookbook I could find and worked out my game plan. I finally decided on modifying a recipe in a cookbook I bought in Boston’s North End.
3 Cups Sans Gluten, SVP! All Purpose Flour Blend
2 Eggs and 2 Egg Whites
1/2 tsp. Salt
1 1/2 tsp. Xanthan Gum
1/2 Cup Boiling Water
1. In the bowl of a stand mixer, combine the Flour Blend, Salt and Xanthan Gum.
2. Make a well in the mixture and add the Eggs and Egg Whites. Mix with the dough hook until the mixture is crumbly.
3. Slowly add the boiling water and continue mixing until the dough forms a smooth ball that cleans the sides and bottom of the bowl.
4. Cover the dough with a little plastic wrap and let rest in the bowl for around 45 minutes. Meanwhile mix the ravioli filling.
1 lb. Ricotta Cheese
2 Eggs and 1 Egg Yolk
1/4 Cup Shredded Parmesan Cheese
1/4 Cup Parsley
1 Clove Garlic (pressed)
Pepper to taste
1. Mix ingredients well.
2. Roll out the dough in small quantities, dusting the suface with Sans Gluten, SVP! Flour Blend as needed to keep it from sticking. Roll as thin as possible, while still being able to work without it tearing.
3. Dot the surface of the dough with spoonsful of filling.
4. Roll out another quantity of dough and place it over the first piece, filling and all.
5. With a ravioli cutter, cut a circle around the spots where the filling is — making sure the top and bottom pieces of dough are pressed firmly together. Repeat until all dough and filling are used. I made 32 two-inch raviolis.
6. Boil the finished raviolis for approximately 8 minutes in small batches and top with your preferred sauce.
Leave a comment