- 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