Ok, on to the Raviolis! I accidentally wasn't thinking of blog posts when I started making this so, no photos until this point. I'll explain what I did. I found this amazing flour mix. Sorry, for those of you in the States who don't have nice daughters or sisters who are coming home soon to bring you this stuff from Europe! It's from the brand Schar, the A is supposed to have the two dots over it but I have no idea how to produce that on this keyboard. Their website is www.schaer.com and the product just says Farina(flour in Italian). There are pictures of pasta and gnocchi on the package so you know what it is good for. All the recipes on the package called for egg but I cannot eat egg without some bad effects...so I did it like this: 80 grams of flour(about one serving size)
plus one egg substitute, in my case a light sprinkle of xanthan gum and a light sprinkle of agar agar
Then about a tablespoon of olive oil and water. It called for one tablespoon of water but that wasn't enough. I put all in a food processor and I drizzled in water until it turned well. Then added more flour until it made a ball. I took out the ball and it was still a bit sticky so I kneaded it on a well floured surface adding flour until it was smooth.
I set aside the dough covered until The filling was ready
The filling was this:
Sauté onions in olive oil until translucent
Add chopped up mushrooms
salt and pepper to taste
once cooked add to food processor with
goat ricotta
minced garlic
process a bit and ready
I rolled out the dough with a wine bottle...I have no rolling pin, shame on me!
Then cut it into a long rectangle. I cut the rectangle in the middle lengthwise and then put tablespoons of filling placed evenly along the strip. I brushed water around each spoonful of filling then placed the other strip over that one. I lightly pushed down the dough around each filling to make sure I could tell where they were and then cut each square to separate the ravioli. I then used a fork to go around each square to seal it.
I had to wet a few pieces and mend broken parts. Gluten free pasta in not easy without eggs! But it all worked. No ruptured ravioli!
When the ravioli have been assembled you just put them in boiling water. They are done when they start to float. You can take them out one at a time as they float up to the top and place them in a sauce pan that has melted butter or oil with fresh sage.
I used goat butter.
A dash of freshly ground salt and pepper and you are done!
This was my first attempt and they were pretty darn good. I've been craving the sensation of biting into a ravioli since I moved to Italy.
Next time I will try to add more filling and have less pasta edge on each piece, as the expert(my husband) so delicately told me.
And from the table as I ate my treasured ravioli, the dogs were warm and comfy in front of the stove.
It's blurry because I had to zoom!
1 comment:
mmmmmmmmmm
Post a Comment