Hey everyone oh boy do I have a Pet Peeve for you today. Before our Celiac diagnosis we used to love all things pasta. You name it any shape or size and the more sauce it held the better. I could spend hours in The Italian Centre Market browsing the many varieties and flavours. It was always a nice treat for the kids as well to go in and get a churro from the bakery. Yes I said churro! So not Italian but oh boy they are yummy sticks of apple cinnamon at the Italian Centre Market. We couldnt wait to dig into them. The reason for my post today is I also missed the yummy ravioli I would get there. Our favourites were the lobster, aspargus, and artichoke and cheese medallions. They were heaven. Now fast forward to GF eating. I went into my favorite gluten free mart and found home made ravioli in the freezer. I was elated! The price for specialties like these is steep but honestly eating pasta this high in fat should be considered a treat and not something one should count on eating every meal like I would if I could. So I grabbed the bag of ravioli brought it home and went to make it. I noticed the bag had an odour to it as well as my hands. It was cigarette! My home is a non smoking one so the smell was something I should have picked up immediately. I can sniff out odours like that better than any blood hound. So dissapointed to see that the expensive meal I had planned was ruined by the smell of cigarette. This ended up giving me the kick in the butt I needed to get back to making my own pasta (smoke free of course.) Now before you start making it the one ingredient you will need but is not listed is patience…also quite frankly a shot of tequila could help too. Enjoy 🙂
Filling
1 cup frozen spinach thawed
3 cloves garlic finely minced
1 cup ricotta cheese
1 egg
1/2 cup parmesean grated
1/2 cup mozarella shredded
Salt and Pepper to taste and a small pinch of nutmeg
Place thawed spinach in a pan with minced garlic and saute till you smell the flavours of garlic. Drain spinach if any reserved water has not evaporated and allow to cool in a bowl.
Mix 1 egg with the ricotta cheese and add to the cooled spinach mixture as well as parmesean and mozarella cheeses salt and pepper to taste. Your mixture should resemble this.
Set aside and get ready to mix your dough
Dough
2 cups all purpose flour ( I used a storebought blend by Namaste)
2/3 cup Corn Flour
1 tsp xantham gum
1/2 tsp kosher salt
2 large eggs
1 tbls salted butter
2 tbls extra virgin olive oil
2/3 cup – 1 cup warm water
Put the dry ingredients in your mixer or food processor with everything but the water and give it a good work out for about 3 or 4 minutes. If using a mixer do not use dough hook make sure you use the paddle. The GF dough needs a good blend to get the Xantham gum going and can take more of a beating than regular flours.
Slowly add in warm water while mixing. The dough should be firm with a leathery feel when rolling. If your dough is too crumbly add water a tsp at a time. If dough feels sticky add flour a tsp at a time. Divide dough into 4 pieces. Roll out one section at a time. You can do this on your countertop or your dough roller. I use kitchenaid dough roller attachment for my mixer and roll to number 4 working my way down slowly. When you have your dough rolled out to thin strips around 1/8 of an inch thick you are ready to fill. Use about 1 tsp of filling for each pocket. Leaving enough room for you to fold top layer of dough between and cut. Seal the dough together by using a ravioli cutter that presses and seals for you or by using a bit of beaten egg and gently pressing dough seams together.
Your finished product should look something like this.
Be sure to shake off any excess flour and cook in a pot of gently boiling salted water for approx 6 minutes. If you decide to freeze allow to freeze seperately and store in your preferred container or bag of choice.
Hints to better ravioli: If you find that your dough got a bit dry while rolling out the previous sections dip your fingertips in water and give the dough a quick kneed to loosen up. Also you can put spinach filling on one side and roll over your other half of rolled dough so you have less sides to seal. This recipe goes great with Alfredo! Enjoy