Cooking and Serving: 35 minutes | 24 ravioli
Ingredients
food processor fitted with the steel blade | 2 cups (280 g) all purpose gluten free flour blend | 1 ¼ teaspoons xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes | Servings: 24 ravioli
Ingredients
food processor fitted with the steel blade
2 cups (280 g) all purpose gluten free flour blend
1 ¼ teaspoons xanthan gum, (omit if your blend already contains it)
5 tablespoons (45 g) Expandex modified tapioca starch, (or replace with an
½ teaspoon kosher salt
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
2 (50 g) egg yolks, at room temperature, beaten
1 tablespoon (14 g) extra virgin olive oil
⅓ cup (2.67 fluid ounces) warm water, plus more, as necessary
1 (50 g) egg, at room temperature
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 ½ cups (375 g) ricotta cheese, drained of excess liquid
10 ounces frozen spinach, thawed and squeezed dry
4 ounces low moisture mozzarella cheese, grated
2 ounces finely grated Parmigiano-Reggiano Cheese
Tomato Sauce
Instructions
MAKE AND SHAPE THE PASTA
In the bowl of a food processor fitted with the steel blade (See Recipe.
MAKE AND SHAPE THE PASTA
In the bowl of a food processor fitted with the steel blade (See Recipe.
Notes
* ½ teaspoon kosher salt
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 2 (50 g) egg yolks, at room temperature, beaten
* 1 tablespoon (14 g) extra virgin olive oil
* ⅓ cup (2.67 fluid ounces) warm water, plus more, as necessary
* 1 (50 g) egg, at room temperature
* ¼ teaspoon kosher salt
* ⅛ teaspoon freshly ground black pepper
* 1 ½ cups (375 g) ricotta cheese, drained of excess liquid
* 10 ounces frozen spinach, thawed and squeezed dry
* 4 ounces low moisture mozzarella cheese, grated
* 2 ounces finely grated Parmigiano-Reggiano Cheese
MAKE AND SHAPE THE PASTA.
* In the bowl of a food processor fitted with the steel blade (See Recipe
olive oil, eggs and egg yolks, and pulse until combined.
* Add 1/3 cup water to the mixture in the food processor, and process until the
* Turn on the food processor on low speed, remove the hopper and add more water
very slowly until the dough clumps to one side of the food processor.
* Transfer the dough to a lightly floured surface and divide it into 4 parts.
Work with one part at a time and cover the others with plastic wrap to
prevent the remaining pieces from losing moisture.
* Working with one piece at a time, with clean hands, knead the dough until
smooth and roll into a rectangle.
* Roll each piece of dough into a rectangle about 8-inches wide inches long, trimming rough edges with a sharp knife or pastry or pizza
* Slice each rectangle into 3 strips, each about 2 1/2 inches wide long.
* Repeat the process with the other 3 pieces of dough, for a total of 4 pieces,
each cut into 3 strips. You should have 12 strips of pasta.
* Stack and cover them with a damp towel or plastic wrap and set it aside.
* In a large bowl, place the egg, salt and pepper, and whisk to combine well.
Add the ricotta, spinach, mozzarella cheese and about half of the
Parmigiano-Reggiano cheese, and mix to combine.
FILL THE RAW RAVIOLI.
* On a flat surface, place 6 strips of the pasta side * Place dollops of about 1 tablespoonful of the filling, about 2 inches apart,
along the length of the pasta.
* With wet fingers, moisten the perimeter of each piece of pasta dough, and
moisten between each dollop of filling.
* Place one of the remaining 6 strips of pasta dough over one of the filled
pieces, and press down to seal everywhere you moistened (along the perimeter
and between each dollop of filling), eliminating any air bubbles.
* Repeat with the remaining pieces of dough.
* Using a sharp knife or fluted pastry cutter, trim along the perimeter and
between each dollop of filling to create square, filled raviolis.
ALLOW THE PASTA TO DRY.
* Transfer the raviolis to a flat surface sprinkled lightly with gluten free
flour and allow to dry for about 10 minutes.
* While the ravioli are drying, bring a large pot of salted water to a rolling
* Place the ravioli in the water in batches, taking care not to crowd the
* Boil for about 8 minutes or until the ravioli have begun to swell in size and
the dough is fork tender and the filling is cooked.
* Remove from the water with a slotted spoon or strainer and serve immediately
with the tomato sauce and remaining Parmigiano-Reggiano cheese.
About Expandex modified tapioca starch.
For information on where to find Expandex, please see the Resources page
For information on how to replace Expandex with Ultratex 3, readily available in
most countries outside the United States, in the gluten free bread recipes in
GFOAS Bakes Bread, scroll to #6 in Resources
I have not yet tested Ultratex 3 in this recipe, but I would recommend trying 15
grams Ultratex 3 in place of Expandex, and adding another 30 grams of Better
Batter to the recipe. Ultratex 3 is at least 3 times as strong as Expandex.
Although Expandex is a modified tapioca starch and is not equivalent to regular
tapioca starch, in this recipe they can be used interchangeably. You will likely
need more additional water in your homemade pasta if you are using Expandex, and
less if you are using tapioca starch.
About making the pasta in a food processor.
If you don’t have a food processor and need instructions on how to make this
fresh gluten free pasta dough without one, please click through to the dedicated
post on how to make gluten free pasta
Nutrition information is automatically calculated, so should only be used as an
Homemade gluten free ravioli are way easier to make than you might think. And
they freeze perfectly!
gluten free ravioli are way easier to make than you might think. And they freeze