This is my first attempt in making Gluten Free pasta. It didn’t turn out too bad at all. There are a few things I will change next time, but below is the recipe for just the dough. I found the flavors are nice and the pasta held together really well. The amounts below aren’t exact because it’s more or less by feel and texture.
This recipe made around 30 med size ravioli for me. I made it larger because I didn’t know how the dough would behave.
Roasted red pepper ravioli gluten free.
Course: MainCuisine: Fresh Pasta Dough Gluten FreeDifficulty: Medium6
servings of 540
minutes5
minutes45
minutesThis is my first attempt in making Gluten Free pasta. It didn’t turn out too bad at all. There are a few things I will change next time, but below is the recipe for just the dough. I found the flavors are nice and the pasta held together really well. The amounts below aren’t exact because it’s more or less by feel and texture.
This recipe made around 30 med size ravioli for me. I made it larger because I didn’t know how the dough would behave.
Ingredients
4 tbsp roasted red pepper puree
3 eggs
2 (roughly, you might need more) cups Bob’s Red Mill 1 to 1 Gluten Free flour
4 tsp Bob’s Red Mill Xanthan Gum
Salt and Pepper to taste
Directions
- Mix together 1 cup of flour and 2 tsp Xanthan Gum in the mixer bowl and make a well in the flour. Mix the rest of the flour and Xanthan Gum together is separate bowl and set aside.
- Add the 3 eggs, pepper puree, and salt and pepper into the well.
- Start mixer with the kneading mixer attachment. The dough will be very moist to start.
- Slowly keep adding rest of flour/gum in small amounts as the dough mixes. It might take more flour than what’s left, so mixing it slowly will help create the correct texture.
- When the dough is firm and not sticky (but not too dry and crumbly), cover with plastic and set aside for 15 min.
- After the dough sits cut into 4 sections to start putting through the pasta roller. I worked the dough for several minutes. I would recommend using the setting 2 or 3 on the pasta maker. I used the first one and it was a bit too thick when cooked.
- Cut the pasta into circles or squares for a top and bottom of the ravioli. I used the top of a mason jar for mine. After cut, fill the bottom with filling. I used a herb cream cheese and then dipped of finger in water and lightly used it for a border on the bottom. Put the top on and seal the edges with a fork.
- Drop in boiling salted water for 5 min (as long as filling isn’t raw meat or anything) and scoop out and dab with paper towel as plating.
- Pour sauce on top. I made a browned butter sage sauce.
- Enjoy!