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
- Start with the pasta dough.
- In a large bowl mix the flours, the starch and the xanthan gum.
- Add the salt and the eggs one by one while mixing with your hands.
- Add the olive oil before forming a ball.
- When you can make a bowl with your dough roll it out on a surface sprinkled with buckwheat flour.
- 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).
- Or use arm strength and a wooden rolling pin.
- Cut regular squares of about 5×5cm maximum.
- Make the mushroom filling.
- Chop the mushrooms and the garlic into small pieces.
- Heat up a large pan and throw in the mushrooms, the garlic and the butter.
- Add the rosemary and cook for 10 minutes to make the mushrooms “sweat”.
- Add salt and pepper to taste and set aside in a small bowl.
- Using a teaspoon, place a small amount of mushrooms in the center of the pasta square.
- Place another square on top and use the tip of your fingers to press the squares together and make the ravioli airtight.
- Repeat the operation until you run out of pasta dough or mushrooms.
- 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).
- Serve with parmesan on top or a spoonful of crème fraiche.