There is so much good food to discover and enjoy. For this, a life is not enough. If you make good food for others, they will love you. If you make good food for people who have a serious eating problem – like gluten intolerance – they will love you more.
In fact – probably more than others – they appreciate that having good, fresh, healthy food is a privilege, something to treasure and respect every day.
I am not gluten intolerant. I made these for someone who wanted to come and see others making ravioli without being able to eat them. “No girl – I said – you also must eat”.
Love your food please, make some for others when you can, it really is the best gift.
- 100 gr (3 and 1/2 oz) gluten-free flour
- 1 egg
- 1 teaspoon extra virgin olive oil
- 1 teaspoon water
for the filling
- 120 gr. (4 oz) spinach or swiss chard
- 60 gr (2 oz) ricotta cheese
- 1 tablespoon grated Parmesan or pecorino
For the filling, blanch spinach or other leaf vegetables in boiling water for 3 min. Drain. Cool under cold water and squeeze very dry. Chop greens finely and transfer to a bowl. Mix in ricotta and Parmesan.
For the dough, I bought a baking GF flour made with a mixture of corn starch, potato starch and rice flour. Gluten-free products are widely available in Italian supermarkets and pharmacies.
You can make gluten-free pasta using approximately the same method of fresh regular pasta (please see pictures here and a video here). The main difference is that the dough is soft, tears easily and dries very fast. Therefore you need to roll it quickly and keep the sheets a little thicker than those made with regular dough. When the sheets are ready, make the ravioli as soon as possible otherwise the pasta will dry and fall apart.
In a food processor blend the flour, oil and egg until the mixture just begins to form a ball. Depending on the size of the eggs, it might be necessary to add a little water in order to obtain a soft but not sticky dough.
Set the rollers of a pasta machine on the widest setting. Cut the dough into a few fist size pieces. Flatten one piece of dough into a square and feed through the rollers. Fold the square in three and feed through the rollers. Then fold again in half, roll and repeat 2 or 3 more times. Fold each time and dust with flour to prevent sticking
Turn dial down to next (narrower) setting, dust with flour and feed the dough through rollers without folding. Continue to feed the dough through, without folding, making the space between the rollers narrower each time, until one of narrowest settings is reached. If the pasta sheet is too thin it might tear, so you will need to stop one notch before the narrowest setting.
Cover the sheets with a cotton tea-towel to prevent drying. Arrange a sheet of pasta on a large wooden board. Place teaspoons of the spinach and ricotta filling about 5 cm (2 inches) apart on the sheet so that you can make a “parcel” by folding it over.
Using a pasta cutter seal each parcel by cutting on three sides (the fourth is the fold). Dust a large tray or your worktop with flour and carefully place the ravioli on it taking care that they do not overlap.
Cook in salted boiling water until al dente, about 2 min. Drain and toss ravioli with butter and lemon or a tomato sauce. Distribute onto 2 plates, top with grated Parmesan (or pecorino) if desired and drizzle with good fruity extra virgin olive oil.