Marisaurus Vexed

Gluten Free Vegan Ravioli

I have been wanting to try my hand at homemade ravioli for a while now! It is near impossible to find a gluten free AND vegan brand at the stores, and I love ravioli! The trick here was to create a dough that wouldn’t disintegrate in the water. I will probably continue to tweak this recipe but as of right now I think it came out pretty damn awesome! Here is the recipe!

Ingredients:

2/3 cup sorghum flour (chickpea flour can work as well)

1/2 cup brown rice flour

1/2 cup potato starch (NOT flour)

2 tsp xanthan gum

1 tsp salt

1 tbsp olive oil

4 flax eggs*

1/2 cup room temperature water, added as needed

Filling your your choice (cheese, sweet potato, butternut squash, pesto, etc.)

Combine all dry ingredients in a bowl and mix well. 

Make a well in the middle of the dry mix and add flax eggs and oil. Mix well.

Time to knead! If you have a mixer with a dough kneading attachment you can use that, though I just used my hands. Add the water slowly, constantly kneading, until dough consistency is attained. Dough will be… like any other dough, lol! No difference here!

Cover clean flat surface with flour. Roll dough out with rolling pin until very thin. The dough will expand a bit when cooked, so make it thin! This dough is solid and shouldn’t fall apart in the pot. I rolled it very thin and had no problems! 

Using a cookie cutter, or a butter knife, cut out round or square ravioli shapes. 

Put a dollop of whatever filling you choose in the middle of one ravioli half. Take a bowl of warm water and dip your fingers in it. Trace the outside of the ravioli with your wet fingers. Take another ravioli half and do the same thing, then place it over the dollop filled one, wet sides touching! Press around the edges, then take a fork and gently press around the edge. 

Once all ravioli’s are made you can either freeze them or cook right away! If you cook right away it takes about 5-7 minutes! If frozen, cook for 7-9 minutes! Watch carefully, gluten free pasta can turn from under-cooked to super chewy in a second!