Yes, I did publish a ravioli recipe last week, but today it is time for the sequel! Once I published pumpkin and vegan ricotta ravioli last Friday, all hell broke loose. I got inundated with questions about how to make the same dish but without gluten.
The beauty of running a blog is that it allows you to respond to your audience pretty immediately, so as you guys were writing to me on Facebook, I quickly did an audit of my gluten-free flours and contacted my supplier asking if they have xanthan gum (you cannot do without it I’m afraid) in stock. I was in luck! As soon I got my hands on it, I got to work on the dough. It came together pretty easily and I was pleasantly surprised by its pasta-like texture. When I asked Duncan to taste test it he said he would have trouble telling this gluten-free ravioli dough apart from the one made with wheat flour. Although less elastic than the gluten dough and slightly less easy to work with (making it a day ahead helps with this), it is certainly possible to achieve delicate, see-through ravioli out of this gluten-free dough. So go for gold and roll this baby out as thinly as you can. If you get it right, your gluten-free guests will be convinced you simply got them at some fancy Italian deli in town 😉 . For vegan ravioli made with wheat flour, see THIS RECIPE.
115 g / ¾ cup rice flour (brown rice flour is fine too) 90 g / ¾ cup buckwheat flour 60 g / ½ cup tapioca starch 2 tsp xanthan gum ¼ tsp turmeric 2 tbsp / 30 ml olive oil ½ cup + 2 tbsp / 150 ml reduced aquafaba, (see NOTES)
FILLING
250 g / 0.5 lb raw beetroots 110 g / 1 cup walnut pieces 1 head of garlic 1-2 tbsp lemon juice, more to taste ½ tsp dry rosemary, pounded to powder in pestle & mortar approx. 1 tsp salt black pepper, to taste between ½-1 cup GF breadcrumbs OR GF ground crackers
FOR SERVING (optional)
rosemary salt** 1-2 garlic cloves, sliced thinly a drizzle of walnut OR extra virgin olive oil 1 lemon, zest handful of pine nuts, toasted
**To make rosemary salt, pound a good pinch of coarse sea salt with a pinch of dried rosemary in a pestle and mortar until you get a fine powder. Et voilà!
