For me, the hardest part of giving up wheat was giving up homemade ravioli. (I know, I know…most people would be devastated about giving up bread or beer, but I was crushed by the prospect of life without homemade ravioli.) Then I came across this recipe for gluten-free pasta in Living Without. The dough looks a little weird—sorta bumpy—but the pasta has the taste and texture of gluten-loaded pasta. YUM!
Making ravioli is a labor of love. We recommend allowing a couple hours from start to finish, partnering up with someone you love (and enjoy cooking with) and sipping a little vino as you cook.
Note: If you’re a perfectionist, please, for the love of God, do not attempt this recipe.
For the pasta:
½ cup tapioca flour (a.k.a. tapioca starch)
½ cup cornstarch
1/3 cup potato starch
1/3 cup brown rice flour, plus more for rolling the dough
½ tsp salt
2 tbsp xanthan gum
2 tbsp EVOO
For the Filling:
1-2 red bell peppers
3-6 oz. goat cheese
[We used 2 red bell peppers and about 4 oz. of crumbled goat cheese and had a lot of leftover filling. Of course, the filling is delicious spread on crackers and would probably be yummy in sandwiches so having leftover filling certainly isn’t the end of the world.]
1. Combine tapioca flour, cornstarch, potato starch, brown rice flour, salt and xanthan gum in the bowl of a stand mixer. Blend gently enough to mix the ingredients while keeping them in the bowl.
2. Combine eggs and EVOO in a medium bowl. Beat lightly.
3. While mixer is mixing the dry ingredients, slowly add the egg and oil mixture to the dry ingredients. Increase mixer speed to medium and beat for about 2 minutes, until dough is soft like play dough. (If your dough doesn’t resemble play dough, add water 1 tablespoon at a time.)
4. Divide dough into 8 chunks. Start working with one chunk o’ dough and keep the remaining 7 covered with plastic wrap until it’s their turn.
5. Lightly dust the dough chunk with brown rice flour. Flatten. If you have a pasta-maker attachment for your stand mixer (or any kind of pasta maker), feed the dough through the widest setting on the machine. Fold the dough in half and roll it through again, dusting the dough with brown rice flour if it’s tacky. Repeat. Repeat. Repeat. Keep going until the dough holds together and is smooth. It may take 5-6 rolls. (If you don’t have a pasta maker, use a rolling pin, but be warned that you will definitely get a workout and will most likely bruise your hands.)
6. Decrease the thickness on your pasta machine and roll the dough through until it reaches the desired thickness: strong enough to hold the filling inside, but thin enough so that it’s not too thick when two sheets overlap around the edges of the ravioli.
7. Place pasta sheet on a brown rice flour-dusted cookie sheet. Cover with plastic wrap. Set aside.
8. Repeat with the other seven chunks of dough. To keep the sheets from sticking together, place parchment paper between the pasta sheets as you layer them on the cookie sheet.
9. Meanwhile, make the filling: Preheat broiler.
10. Halve, de-seed and de-stem peppers and place cut side down on an oiled baking sheet. Broil a few inches below the heat source until skins are charred (5-10 minutes).
11. Place roasted pepper halves in a saucepan with a lid until cool enough to handle. Remove one half at a time and remove as much of the skin as possible, then cut into chunks.
12. Puree peppers and goat cheese in a food processor.
13. Place one pasta sheet over a ravioli pan. Drop filling into the ravioli divots using the smallest spoon in your kitchen (the little spoon helps prevent over-stuffing).
14. Top with another pasta sheet and roll gently to seal the two sheets together. Using a spoon, carefully cut the dough to separate the raviolis. Set the ready raviolis aside.
15. Bring a large pot of water to a boil.
16. Repeat the ravioli filling and cutting process three more times.
17. Cook ravioli for 2-3 minutes. Drain and rinse with hot water.
18. Serve immediately with tomato-basil sauce.