It's a perfect Northern California sunny Saturday morning. The older boys are at karate, and I am running with Gabriel. One of the many walkers I pass is a grey haired couple, that smile and say, "Hello, Mom!" All of the sudden I just want to smile. Why? It was the way they said Mom, joyful and proud. It reminded me how important my role as a mom is, and so in celebration, this Sunday dinner was all about my kids. Jason was on call, so it was just the boys and I and they got to choose the gluten-free experiment - ravioli.
We pulled out the pasta machine, made the dough, and started the job. The dough is super easy with a food processor, and came together beautifully. We let it rest to allow the water to fully absorb, and then started kneading with the machine. It was rather tedious as the dough kept ripping. Super hungry mom and three boys and tedious jobs don't work well. So, in rethinking this, I dropped the machine and hand rolled between parchment. Much much easier.
We tested three flours. Our own homemade version blend, Dr. Schar's Bread Mix, and Jules' Gluten Free. All three worked well, although I think the Dr. Schar's was the easiest to work with. Regardless, I can't say it made a huge difference. We filled one set with egg yolk, goat cheese and chard, one with seasoned ground pork, and to freeze we made some herbed goat cheese ravioli. All in all, we made almost 100 ravioli - whew. Glad they freeze!
Gluten-free ravioli dough
- 3 cups gluten-free bread flour*
- 5 eggs
- 1-2 t kosher salt
- water as needed
- 1 egg beaten plus 2 T water for egg wash
*For our homemade blend, we used 1/3 tapioca starch, 1/3 cornstarch, 1/6 millet flour, 1/6 brown rice flour and 1 t xanthan gum per cup of flour
- In a food processor, pulse the flour and salt. Add in the eggs one at a time, pulsing between each one.
- Add enough water so that it comes together in a ball. It shouldn't be sticky, but wet enough it doesn't fall apart.
- Allow to rest covered with plastic or a lid for 30 minutes at least.
- Lay out some parchment and dust with cornstarch. Knead the dough until it starts to smooth out - for about 3-5 minutes.
- Pull of a chunk and dust the top and bottom with cornstarch.
- Put your arm muscles on, place a piece of parchment on top and start rolling to as thin as you can get it.
- Repeat with a second piece of pasta. Place filling on one then leaving space between the filling so you can form the ravioli. Brush with egg wash around the filling.
- Lay a second sheet on top, gently pressing around the filling.
- Cut out the ravioli with a knife or ravioli press. If you cut, you can make decorating edges with a fork.
- When ready to cook, boil for 5-7 minutes until fully cooked. You can also freeze and cook from frozen.