Craving pasta night but need a gluten-free option? Look no further! This recipe delivers homemade gluten-free ravioli that's surprisingly simple to make and bursting with flavor. Forget those bland, store-bought alternatives; this recipe will become your new go-to for quick dinner ideas and healthy meals. Prepare to impress your family and friends with this delicious dish – it’s easier than you think! This recipe is perfect for homemade cooking enthusiasts of all levels, from beginners to experienced chefs seeking a fresh take on classic Italian fare.
Ingredients:
For the Dough:
- 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 4 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Filling:
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh spinach (or other greens)
- 1/4 cup chopped fresh basil
- 1 clove garlic, minced
- Salt and pepper to taste
For the Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Instructions:
Making the Dough:
- In a large bowl, whisk together the gluten-free flour and salt.
- Create a well in the center and add the eggs and olive oil.
- Using a fork, gradually incorporate the flour into the eggs, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes.
Making the Filling:
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, spinach, basil, garlic, salt, and pepper.
- Mix well until everything is thoroughly combined.
Assembling the Ravioli:
- On a lightly floured surface, roll out the dough using a pasta machine or rolling pin to your desired thickness. Aim for a thickness that's slightly thinner than a dime.
- Using a ravioli cutter or a knife, cut out squares or circles from the dough.
- Place a spoonful of filling in the center of each square or circle.
- Fold the dough over to form a half-moon shape, pressing firmly around the edges to seal. Use a fork to crimp the edges for a decorative touch.
Cooking the Ravioli:
- Bring a large pot of salted water to a boil.
- Gently drop the ravioli into the boiling water.
- Cook for 3-4 minutes, or until the ravioli float to the surface and are cooked through.
Making the Sauce:
- While the ravioli are cooking, heat the olive oil in a saucepan over medium heat.
- Add the minced garlic and cook for about 1 minute, or until fragrant.
- Stir in the crushed tomatoes, oregano, basil, salt, and pepper.
- Bring the sauce to a simmer and cook for 15-20 minutes, or until slightly thickened.
Serving:
- Drain the cooked ravioli and add them to the sauce.
- Toss gently to coat.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Cooking Tips:
- For a richer flavor, use whole-wheat gluten-free flour blend.
- If you don’t have a pasta machine, a rolling pin works just as well. Just be patient and roll it out evenly.
- Don't overcrowd the pot when cooking the ravioli; this will prevent them from cooking evenly.
- Feel free to experiment with different fillings, such as mushroom and cheese, butternut squash, or even a simple tomato and basil filling.
Variations:
- Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Substitute other fresh herbs, such as parsley or thyme, for the basil.
- For a vegetarian option, omit the cheese from the filling and use a vegetable broth to cook the ravioli.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 calories (depending on filling and sauce variations)
This recipe provides a delicious and healthy alternative to traditional ravioli. Enjoy!