Gluten Free Spinach and Ricotta Ravioli

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Gluten Free Spinach and Ricotta Ravioli

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Ingredients

Pasta Dough
2 Medium Egg
See Method Water
220g White Rice Flour
80g Potato Starch
100g Corn Starch
1 ¼ tbsp Xanthan gum
2 tbsp Vegetable Oil
1 tsp Salt
Spinach and Ricotta filling
150g Spinach
150g Ricotta Cheese
50g Gluten Free Breadcrumbs
20g Grated Parmesan Cheese
A Generous Grating Nutmeg
A pinch (Ground) Salt and Black Pepper
1 Beaten Egg
Features:
  • Gluten Free
  • Vegetarian
  • Medium

Ingredients

  • Pasta Dough

  • Spinach and Ricotta filling

Directions

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Gluten Free Spinach and Ricotta Ravioli is a gorgeous creamy dish that can be enjoyed by the whole family! And did you know you can make gluten free pasta dough in our Panasonic bread maker (SDZX2522)? This recipe is lovely whether or not you eat gluten! Tried and tested here in the kitchen this dish is perfect for helping you master your gluten free cooking. You can even get creative with different ravioli shapes!

Steps

1
Done

Pasta Dough

Whisk the two medium eggs with water to make 260mls (with both eggs and water).

2
Done

Place the flour, starches and gum into another bowl and mix well.

3
Done

Add all the ingredients to the bread pan and select the gluten free pasta dough program.

4
Done
1 hour

When the program has finished, wrap the dough in cling film and rest for 1 hour in the fridge.

5
Done

Filling

Add spinach to boiling water, cook for 2 mins until wilted.

6
Done

Remove from the pot and drain. Put in a tea towel and squeeze to drain any moisture, then finely chop.

7
Done

Mix all the filling ingredients with the spinach, except the beaten egg, until well combined.

8
Done

Leave in the fridge to firm up slightly.

9
Done

Creating the Ravioli

Lightly flour a surface, cut the ball of dough in half; re-cover one half with a tea towel. Roll out the other half of the dough with your rolling pin. Add flour if it gets sticky and keep rolling until your sheet of pasta is about 1/8-inch thick. Repeat with the other half.

10
Done

Place a heaped teaspoon of the ricotta mixture at equal intervals along the pasta then lay the other sheet of pasta on top.

11
Done

Carefully press down around each filling ball to remove any air.

12
Done

Cut with your ravioli cutter or knife, then dust with rice flour,

13
Done

Cooking the Ravioli

Add the ravioli in batches to some rapidly boiling salted water, cook for 2-3 mins or until al-dente.

14
Done

Final Touches

Top with your chosen pasta sauce. We chose tomato! :)

The Ideas Kitchen

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