I love pasta. And I love making pasta. Unfortunately, glutenous pasta doesn't love me. So, I set out to make a gluten free pasta that I could stuff with ricotta (and subsequently stuff my face). Viola! This GF spinach ravioli stuffed with homemade goats ricotta (thanks Cypress and Myrtle) recipe was born. Pan fried in sage butter and seasoned with chilli, it's a bloody treat. You don't necessarily need a pasta maker to make pasta but it does help, otherwise a little bit of elbow grease will do just fine. I used freshly made goats ricotta because, well I have two dairy goats but shop bought ricotta or homemade from cows milk will also do the trick. If you can stomach semolina or normal flour, replace all three GF flours, omit the guar gum and you're good to go. These quantities make enough for one meal, or two starters but can be easily multiplied to make more.
Put your dough through the thickest setting of a pasta machine. Rolling through several times until the pasta sheet is smooth. Repeat again on a medium setting, and again on a thinner setting until you have one long smooth sheet of pasta. Repeat this process with the other piece of dough.
Lay both sheets out on a damp cloth and mark out your ravioli with a cutter. Place a dollop of ricotta in the middle of each circle. Place the other pasta sheet on top and smooth out around each bit of ricotta. Using your cutter, cut each ravioli out and ensure the edges are pressed together. Place in boiling water for 2-3 minutes or until darker in colour and floating. In the meantime, heat a generous dollop butter in a fry pan and add the sage. When the ravioli is cooked, transfer to pan and fry until slightly golden. Season with salt, pepper and chilli flakes and serve.
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Meet KarriWhen not busy in the kitchen cooking vegetables you'll find Karri busy growing them, painting them or (if all else fails) thinking about them. Archives
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