Welcome back to Spinach&Donuts!!!
I haven’t really had time to sit down and write out these recipes lately. This one is a throw back to before Christmas and BOY was it a good one! I am having to eat a snack now just so I can type without my stomach growling!
So, I have spoke about this before, my mom has a gluten intolerance, so I try to experiment with different gluten free options so she can still enjoy allll the foods without any discomfort. Pasta is a deep love of mine and my mom’s as well. Who doesn’t love pasta?? My first GF venture into the pasta world was a lasagna made with zucchini, then I tried cauliflower garlic cheese bread, and now spinach ricotta ravioli.
I’m not going to lie. This ravioli thing is not for the faint at heart. It’s messy. It’s time consuming. It’s frustrating at times. BUT IT’S OH SO WORTH IT! You can use this recipe for many dishes, just change your filling and sauce. Omit the spinach and use a red meat sauce…YUUMMM! Anyways, here is my rendition of it!
Gluten Free Spinach Ricotta Ravioli
Pasta
6 cups, + extra to dust, store brand gluten free flour mix (I used Great Value)
2 eggs
2 cup water
4 tablespoons olive oil
Filling
1 15oz container of ricotta cheese
1 egg
2 hand fulls of finely chopped spinach
2 tablespoons of chopped basil
1 cup of shredded mozzarella
0.5 cup of parmesean cheese
Salt and pepper to taste
Sauce
1 8 oz package of baby spinach
1/3 cup of pesto sauce
1 15 oz jar of alfredo sauce
1/4 cup of vegetable broth
2 tablespoons chopped basil
Ravioli
Place flour in a bowl and create a well in the middle for the egg, water, and oil. Add egg and oil and begin mixing. Add water slowly until you have a play-dough consistency. Dust flour on your work bench and knead dough until it is elastic and springy. Roll out dough to a little less than 1/4 inch thickness. Now for the fun part! Cutting out the dough…I used a glass since I wanted large ravioli with LOTS of filling. You can use whatever size/shape cutter you would like. Press the glass into the dough and wiggle slightly to separate your ravioli noodle from the rest of the dough.
Filling
Mix all ingredients together and allow to ‘marinate’ for 5-10 minutes.
Assembly
Place a heaping teaspoon full of filling onto one of your ravioli circles. Fold in half and firmly press the edges together. Be careful not to overfill your ravioli because the dough can split very easily!
Cooking
Add all SAUCE ingredients to a pot and let simmer. Bring a separate pot of water to a rolling boil, add ravioli and cook until they float to the top. Drain ravioli and add it to sauce mixture and simmer for 5 minutes. Remove from heat and it’s ready to EAT!!!!
As always, thanks for visiting my page and supporting Spinach&Donuts! If you have any questions or comments please feel free to drop a note or email me! I hope you enjoy this recipe as much as I did!
Love always,
Kristen
“Neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.” Romans 8:39
“Neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.” Romans 8:39
Leave a Reply