It was hasty. It was messy. It all happened so fast. Precipitated by an inspirational phone call from my full-blooded, Italian father: “Carrie, this year, we’re going to make a batch of raviolis gluten-free for you…..can you see what you can come up with?” That was 4:30pm. By 6:00,I’m proud to say that the family was chowing down my beta batch of pumpkin-sage gluten-free raviolis. It was easier than I thought. Read more to find out how it all transpired….
Perhaps a little background is in order: Every year of my life, my family hand-makes copious amounts of delicous raviolis to consume for Christmas dinner. Since this is my first Christmas going gluten-free (and Kirsten too) I was really dreading my options: 1) eat ravilois anyway (I don’t have celiac, but I’m very sensitive nontheless and pay for all wheat consumption eventually) or 2) watch everyone else eat these morsels of deliciousity and comment on how this is the best batch EVER. Being the foodie that I am, this was a dreadful option for me.
Fast forward to 4:15 on Dec. 23rd. Dad, my parter in ravioli-making-crime (if sinfully delicious = crime, this is indeed one) calls and poses the aforementioned proposition. Gluten-free raviolis? Sure, the thought had crossed my mind, but seriously, you don’t mess with the Russo raviolis. You just don’t. And yeah, I’ve done my fair share of modifying everything I love to eat into a gluten-free or even grain-free version, but the thought of wrapping the ravioli filling in a cabbage leaf was utter blasphemy, and forget trying to put some kind of coconut-teff-millet flour concoction through my pasta maker.
Despite my doubts, I realized I had not tested them against faithful google who seems to have a solution for everything. Enter Bette Hageman, stage left, the *original* “gluten-free gourmet” who has an incredible, tried-and-true Gluten-Free Egg Pasta recipe which I used in my pasta machine (the fun hand-crank kind!) to create a very serviceable alternative to our traditional ravioli.
So, without further ado, here’s the recipe I modified, courtesy of Bette Hageman:
1/2 cup tapioca flour
1/2 cup cornstarch
3 tablespoons potato starch (arrowroot starch is what I used)
3/4 teaspoon salt
4 1/2 teaspoons xanthan gum
3 large eggs (or 4 or 5 egg whites)
1 1/2 tablespoons extra-virgin olive oil
Basically, I put all ingredients in my food processor until blended. I then let the dough rest for at least 20 min. This helps the ingredients to “meld” and be more workable. I then kneeded in a little bit of rice flour to obtain a “silky” texture.
I then passed it through my pasta machine to do a sheet of pasta. I used the sheet of pasta to make my raviolis by placing about 1 tsp of the filling (you can do anything, I did a vegan pumpin-sage-carmelized onion filling) in the center of the dough and then folding it into a ravioli. I sealed the edges using egg whites.
It’s a very forgiving, artisenal process, because in the end, it’s not about how they look. It’s about how delicious they are!
When finished, place in boiling, salted water and cook until the ravioli float up to the top of the water. Serve w ith melted butter and parmesan cheese, or traditional marina sauce.
1 can of pumkin puree
1 onion, chopped
4 T extra virgin olive oil
2 T fresh chopped sage
Salt & Pepper, to taste
1. Carmelize the onions by cooking them on med-low heat for about 30-45 min until brown and soft.
2. Combine onions with the rest of the ingredients.
This post has been re-submitted to the Keeper of the Home Real Food Carnival!