Gluten-Free Ravioli
Gluten-free ravioli is a fantastic alternative for those who are sensitive to gluten but don't want to give up the classics of Italian cuisine. Italian ravioli is traditionally made with wheat flour, but this recipe is an excellent way to make it enjoyable for those who follow a gluten-free diet. The ricotta and spinach filling is soft and creamy, while the gluten-free pasta is easy to shape and has a pleasant texture. This recipe is perfect for a light yet satisfying lunch or dinner.
Ingredients for this recipe
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Preparation Steps
1
Sift the gluten-free flour into a large bowl, add a pinch of salt, and create a well in the center. Crack in the eggs, add the olive oil, and start mixing.
2
Slowly add the water, and begin to knead the dough. Knead until you have a pliable dough that isn't too dry. Add a little more water if needed.
3
Wrap the dough in plastic wrap and let it rest for 30 minutes, allowing the flour to absorb the moisture and become easier to work with.
4
Prepare the filling: sauté the fresh spinach with a little olive oil and minced garlic. Once softened, mix with the ricotta cheese, grated Parmesan cheese, and a pinch of nutmeg.
5
Roll out the dough thinly, then evenly spoon small amounts of the filling onto one half, spacing them apart adequately.
6
Fold the other half of the dough over the filling, and use a ravioli cutter or knife to cut out the ravioli. Press the edges to seal, preventing the filling from leaking out during cooking.
7
Bring a large pot of water to a boil, and lightly salt it. Drop in the ravioli and cook for 3-4 minutes, or until they float to the surface.
8
Drain the ravioli, then melt the butter in a skillet. Gently toss the pasta in the butter, allowing it to caramelize slightly.
9
Serve sprinkled with a little grated Parmesan cheese and fresh herbs. Enjoy hot!
