• Moy's Gluten Free Kitchen

Homemade Ravioli (Gluten Free and Vegan)


Homemade Ravioli

Ingredients

½ cup oat flour

¼ cup quinoa flour

¼ cup tapioca starch (more for dusting)

¼ tsp salt

½ tsp xanthan gum

½ tsp brown sugar

½ tbsp olive oil

½ cup water

Directions

Make the dough

Combine the dry ingredients

Add the oil and water. Knead or mix to form a firm but not dry dough, adding more water by tablespoon if needed. Once combined use wet hands to press the flour mixture into a rough ball.

Divide the dough into four pieces and knead each to form a ball as smooth as you can make it. Work with oiled or flour dusted hands. Use as much time as needed to work the dough until smooth, you do not have to be worried about overworking the dough. When you are finished with each piece, cover with oiled plastic wrap and set aside for about 30 minutes.

While the dough is resting, prepare your filling of choice and set aside

Roll out the pasta

On a surface sprinkled with tapioca starch carefully roll out the ball into a rectangle about 1/16 – 1/8 inch thickness and 2 ½” width. Keep checking the underside of the dough as you roll out to ensure that it is not sticking to the surface, flip and dust with more flour if needed. Repeat with a second piece of dough (try to roll out the rectangles to about the same size).

Fill the pasta Bring a large pot of lightly salted water to a boil


Using a 2” round biscuit cutter, lightly score circular shapes center and along the length of one rectangle. Drop teaspoonfuls of the filling in the center of each circle. Brush the edges with a little water. Lay the second rectangular sheet over the one with the filling attempting to match up the edges as evenly as possible

Gently smooth out the pasta, working from just around the filling and pushing toward the edges to remove any air bubbles and wrinkles. Use the 2” round biscuit cutter to cut out the ravioli then seal the edges completely

Add ravioli to the boiling water and cook for 5 to 7 minutes or until the ravioli floats to the top. Do not boil too many at once. Remove with a slotted spoon and drain in a colander. If needed you can spread olive oil over the ravioli to prevent them from sticking together

Best served immediately

Notes

The ravioli can be cut into squares or more complex shapes, adjust the width of the rolled out dough and the spacing of the filling accordingly.

The dough can be rolled out between two sheets of plastic wrap. The plastic wrap also helps with handling the sheets of pasta. Use it to pick up and place one sheet of pasta over the other.

To make it easier you can use smaller pieces of dough at a time, just remember to keep unused portions of the dough covered and moist.



Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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