Grain-Free Ravioli (grain-free w/vegan option)
Hooray for grain-free pasta!💚
When our diets change, there are inevitably certain foods (often favorites) that we are forced to relinquish. Such was the case for me with pasta. Once I became fully immersed in the grain-free lifestyle, I had to place pasta somewhere in the deep recesses of my mind, knowing it would be all too cruel to leave it in the forefront– where I’d be dreaming of Spaghetti all day long.😭
But then the most wonderful thing happened, we made grain-free gnocchi! And it was delicious! That recipe gave us hope that it might be possible to create a dough that would be sturdy yet flexible enough for pasta making. We kept at it, and after many tests, we found success (and a few extra pounds from inhaling so much pasta!!) But it was all totally worth it.
This pasta dough will also work beautifully for lasagna and we will be posting that recipe soon. And now it’s fettuccini that eludes me, but hopefully not for long!
We have a few tips for you today 🙂
-Vegan version of the pasta dough: 1 cup almond flour (Bob’s Red Mill), 1 cup potato starch (not potato flour), 1 cup potato flakes (Bob’s Red Mill), 4 teaspoons guar gum, 1/4 teaspoon salt, 1 cup warm water, 1 tablespoon olive oil. (Follow directions in recipe below subbing in these ingredients)
-This recipe relies heavily on Bob’s Red Mill Products. We are now obsessed with using their potato flakes in addition to our usual favorites– almond flour, potato starch and guar gum.
-Make sure you roll your dough out in between two pieces of parchment paper. Grain-free dough is a bit sticky and the parchment paper will keep it from adhering to the rolling pin.
-Cook your ravioli at a gentle boil, cooking about 6-7 at a time to avoid the ravioli crashing into each other, this will save the integrity of each delicious piece.
-This recipe can be made Dairy-Free by omitting the parmesan cheese in the dough and substituting vegan ricotta or Daiya Cream Cheese in the filling.
-The ravioli can be frozen. Cook first, drain and place in an airtight container. When you’re ready to make it, thaw until it reaches somewhere close to room temperature, then boil using the previous method and serve.
-Use your favorite filling! Our spinach filling, while delicious is only one of many wonderful choices.
Enjoy the Recipe! Happy Ravioling!
- 1 cup almond flour
- 1 cup potato starch (not potato flour)
- 1 cup potato flakes (Bob’s Red Mill)
- 1/3 cup parmesan, grated (Dairy-Free version listed in “Tips” section above).
- 2 teaspoons guar gum
- 1/4 teaspoon salt
- 3/4 cup plus 1 Tbsp water, lukewarm
- 1 egg (vegan version in Tips section in post above)
- 1 tablespoon olive oil
- 1 cup cooked, chopped spinach
- 1/2 cup ricotta (Kite Hill brand is vegan)
- 1/3 cup parmesan, grated
- 1 shallot, diced
- 1 egg yolk (replace with 1 tbsp potato starch for vegan version)
- salt + pepper to taste
- In a large bowl, whisk together almond flour, potato starch, potato flakes, parmesan, guar gum and salt.
- Add warm water, olive oil and egg yolk and work into dry mix by hand. Mix will thicken–continue to work through until smooth dough forms. Rinse hands and let dough sit for 5 minutes.
- While your pasta dough rests, make your spinach filling. Dice and lightly sautée shallot and set aside. Making sure your spinach is cooked, chopped and drained, remove the residual moisture by placing it in cheesecloth or a tea towel and wringing out the water. (Paper towels will also work).
- Once your spinach is dried, place it into a medium sized bowl. Add ricotta, parmesan, cooked shallots and combine. Add salt and pepper to taste. Then mix egg yolk into filling. Set aside.
- Then form your dough into a ball and cut in half. Roll out each half in between two sheets of parchment paper. (This will prevent the dough from sticking to the rolling pin). Your dough should be thin, but not too thin, about an 1/8th of an inch in thickness.
- You want your two rolled out sheets of dough to be equal in size and rectangular. On one sheet of dough, use a teaspoon to scoop the spinach filling and place each dab about 1 1/2 inches apart all along the dough.
- Use a spatula to lift up the edge of the blank sheet of dough, carefully and swiftly lift sheet and place it over the dough dotted with spinach. Gently press dough down around each dab of filling to seal. Mend any cracks with your fingertips using a touch of water.
- Use a pastry cutter or knife to cut ravioli squares. (Or circular, square ravioli stamps). Place each piece of ravioli on a separate sheet of parchment paper.
- Roll out left over dough and repeat the process.
- Bring a large pot of water to a gentle boil. Place ravioli (about 4 at a time) into pot and cook for 3-4 minutes. They will rise to the top. With a slotted spoon, scoop them out, allowing them to drain and transfer to large plate.
- You can simply add olive oil and grated parmesan or add marinara directly to the plated ravioli with some grated parmesan. Alternatively, you can gently sautée the ravioli in the marinara for a couple of minutes then plate and serve.
- Prep Time: 45 min
- Cook Time: 30 altogether
Keywords: grainfree, glutenfree, ravioli, vegan, dairyfree, pasta, grainfreepasta, dinner