Full blog post with other pasta recipes: https://tastymeditation.wordpress.com/2019/10/16/gluten-free-ravioli-and-tortellini-recipe-tutorial/
Makes about 26 medium size ravioli (recommended for 6 people)
Ingredients – Pasta Dough
- 195g sorghum flour
- 75g potato starch
- 60g teff flour
- 60g tapioca starch
- 9g psyllium husk
- 3g xanthan gum
- 165g boiling water
- 3 eggs
Ingredients – Ravioli Filling
- 8oz ricotta
- 4oz mozzarella, shredded
- 2oz parmesean, grated
- 1 egg
- Dash of salt and pepper
Assembling the ravioli:
- 1/2 whipped egg white and yolk
- Tapioca starch for dusting
Equipment you will need:
- Digital kitchen scale
- Pasta machine
- Pizza cutter
- Wide saucepan
Note:
If making the full batch I recommend having at least two people helping to mold the ravioli because the dough could dry out. Using some simple math it’s easy to divide the ingredients into smaller ratios to make a dinner for two or four, which is more manageable for one person.
Directions
- Use a digital kitchen scale to measure all dry pasta ingredients and stir together until incorporated.
- Add the boiling water and stir together. Wait a few minutes for the mixture to cool.
- Add the egg and combine all ingredients together with hands.
- To roll out the pasta sheets – take a small ball of dough, flatten it with your hands and dust it on both sides with tapioca starch. The dough should not be sticky, so feel free to dust generously. Roll though your pasta machine on the “0” setting. Fold the sides inward to help create a square with straight sides. Roll through the machine on the “0” setting again. Roll through on settings 1, 2, and 3, then lay the pasta sheet out on a piece of parchment paper. Repeat several times with the remaining dough.
- Stir together all ravioli filling ingredients until combined.
- Use your fingers to lightly coat half of the pasta sheets with egg.
- Place several dollops of ravioli filling on each egg-coated pasta sheet, leaving a 1-inch space in between each.
- Gently place the remaining pasta sheets on top of the egg/filling sheets you just created. Use your fingers to gently press the two sheets together, working around the bumps of filling and decreasing the amount of air near the filling.
- Use a pizza cuter to trim off excess bits of dough. Again, use your fingers to press the sides of the ravioli down.
- Fill a wide saucepan with water and liberally add salt. Bring to a boil.
- Gently add half of the ravioli to the saucepan and cook for five minutes. Use a slotted spoon to lift them out of the water. Repeat with the remaining ravioli. (Note: When the first batch is done you’ll see that the water looks a bit starchy. This pasta water is excellent for thickening sauces. Set some pasta water aside if you’re making your own sauce.)
- Top with warm pasta sauce and serve immediately.
