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Gluten Free Spinach and Ricotta Ravioli
time
1 hr 6 min
Nutrient-rich spinach and creamy ricotta encased in perfect little parcels of gluten free pasta. What’s not to love about this Italian family favourite?
Nutrient-rich spinach and creamy ricotta encased in perfect little parcels of gluten free pasta. What’s not to love about this Italian family favourite?
This gluten free ravioli recipe is for gluten free pasta whizzes. The dough needs to be rolled to just the right thickness, which may take a few attempts, but boy is it worth it. Your guests will appreciate it too, as they savour the melt-in-the-mouth pockets of creamy, cheesy goodness. Just make sure you make enough! Drizzle with good quality olive oil and parmesan in the summer; dress with a rich sage butter or tomato sauce in the winter.
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Preparation
in 1 hour
Cooking
in 6 minutes
- Carefully sift the flour, make a pile of it on a pastryboard, and make a small depression in the middle.
- Pour the egg, water, and oil in the depression and mix it together with a fork.
- Knead with the hands until the dough is smooth and firm.
- Put the dough in a bowl and cover with a damp cloth.
- In the meantime, prepare the filling: chop the cooked spinach finely, add in the egg, the ricotta cheese, the grated nutmeg, and some salt, and mix well.
- Then add the grated Parmesan cheese and mix again. Now remove the dough from the bowl, knead it a little, and divide it into two halves.
- Roll out both halves separately with a rolling pin until there are two smooth pieces of the same size and thickness.
- Using a teaspoon, place small piles of filling at equal distances from each other on one of the pieces of dough.
- Use up all of the filling. Then carefully lay the second half of the dough over it.
- Press the dough lightly with fingers around each little pile, and then cut out small squares using a pasta wheel.
- If you have a ravioli mould, lay one-half of the dough on it, distribute the filling, lay the other half of the dough on top, press the dough lightly, and then roll over it with the rolling pin.
- Boil the ravioli in abundant salted water with 1-2 tablespoons maize oil for 6 minutes. Stir often but carefully.
- Serve the ravioli as desired: for example, with melted butter and sage or with tomato sauce.
Ingredients
420
g
4
eggs
4
tbsp
maize oil
4
tbsp
water
salt
300
g
ricotta cheese
150
g
spinach
1
egg
50
g
Parmesan cheese, grated
nutmeg
salt and pepper
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
991 kj
234 kcal
Carbs
31 g
Fat
9 g
Protein
8 g
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in this recipe
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