Mushroom and rosemary ravioli *

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Mushroom and rosemary ravioli *

Gluten free homemade ravioli on the menu today. This is really is happiness to me 🙂 I though that being gluten free would make my life so much more complicated (and it did) but it was also such a great opportunity to create things I never thought I’d succeed in creating, like this pasta recipe I’m sharing with you today 🙂

Ingredients: (serves 4)

For the pasta: see the full recipe here

  • 150g of buckwheat flour
  • 50g of corn starch
  • 1 tbsp of corn flour
  • 2 tbsp of xanthan gum
  • 1/4 tsp of sea salt
  • 3 eggs
  • 1tbsp of olive oil

For the filling:

  • 200g of button mushrooms
  • 2 garlic cloves
  • 1 tsp of rosemary
  • 10g of butter
  • salt and pepper

Preparation: 1 hour (including the pasta, folding etc…)

Cooking: 25 minutes

Directions:

  1. Start with the pasta dough.
    1. In a large bowl mix the flours, the starch and the xanthan gum.
    2. Add the salt and the eggs one by one while mixing with your hands.
    3. Add the olive oil before forming a ball.
    4. When you can make a bowl with your dough roll it out on a surface sprinkled with buckwheat flour.
    5. Use a pasta machine if you have one to create a very thin dough (start with the thickest level and work your way to the thinest).
    6. Or use arm strength and a wooden rolling pin.
    7. Cut regular squares of about 5×5cm maximum.
  2. Make the mushroom filling.
    1. Chop the mushrooms and the garlic into small pieces.
    2. Heat up a large pan and throw in the mushrooms, the garlic and the butter.
    3. Add the rosemary and cook for 10 minutes to make the mushrooms “sweat”.
    4. Add salt and pepper to taste and set aside in a small bowl.
  3. Using a teaspoon, place a small amount of mushrooms in the center of the pasta square.
  4. Place another square on top and use the tip of your fingers to press the squares together and make the ravioli airtight.
  5. Repeat the operation until you run out of pasta dough or mushrooms.
  6. Bring two litres of water to a boil, add some salt and cook the ravioli for 15 minutes (depending on their size it might be a little longer).
  7. Serve with parmesan on top or a spoonful of crème fraiche.

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