Gluten Free Ravoli

Step 1

Cheese filling instructions: In a large mixing bowl combine the ricotta cheese and cream cheese and mix until well incorporated. Crack the egg and add to the cheese mixture along with the shredded mozzarella, shredded parmesan cheese, salt, pepper, gluten free flour, garlic powder and onion powder. Mix well until all the ingredients are mixed well. Let sit at room temperature for 10 minutes.

Step 2

Gluten free dough instructions (bench top) Place the flour onto a clean worktop (kitchen counter works best). Make a well in the middle. Make sure the well is large enough to hold 1 egg and the water. Sprinkle with salt and drizzle with olive oil. Beat the egg and add to the center of the well along with the water. Now before you start kneading the dough, you have to bring the eggs , water and flour together. To do this, start beating the eggs and slowly incorporate a little flour into the mixture while beating. The reason why the eggs and water are in the middle and you slowly add flour to them is simple: The flour acts like a border so that you won’t end up with egg mixture all over your worktop. When you end up with a messy mixture, it’s time to knead. This takes time so count on 10 minutes or more to form the dough ball. Just knead until you end up with a nice ball of homemade pasta dough. If the doesn't come together add 1 tablespoon of water at a time until the dough becomes a dough ball. Allow the dough to rest for 10 minutes before rolling it out. Keep the dough covered with a moist towel until ready to use.

Step 3

Once dough has rested, light dust your work surface and take half of your dough and with a rolling pin, roll out a sheet of dough that is roughly the thickness of a nickle. (this is all a matter of preference on how thick you like your finished ravioli). Once rolled out take a 3" round cutter and cut as any round pasta discs as possible. Take a round disc and place it into the palm of your hand and very lightly wet the entire surface with water. (wetting the dough is extremely important to get a good seal) Take 1 1/2 to 2 tablespoons of the cheese filling and place it into the middle of the dough. Take another round disc of the dough and place it on top of the cheese and gently stretch it to meet the two edges of dough together. Rotating with your finger work the edge together to close the seem and seal the ravioli filling inside. You may have to round the entire ravioli once or twice to get a good seal. Continue this process until all the filling and dough is used. Scraps of dough can be reused by kneading it together again back into a dough bowl and rolled out again.

Step 4

Once complete place finished ravioli on a sheet pan until the remaining raviolis are complete.

Step 5

Ravioli can be cooked fresh or frozen for up to 6 months in the freezer.

Step 6

Start a pot of lightly salted water and bring to a boil. Once boiling add the ravioli and cook for 6 to 8 minutes if fresh or 10 to 12 minuted frozen. Drain and serve with your favorite pasta sauce.

Step 7

Stand mixer instructions:

Step 8

Place the gluten free flour into the mixing bowl. Add the egg, olive oil, and salt. Using the paddle attachment, turn the mixer on low speed and start mixing. Slowly stream in the 3/4 cup of water while mixer is mixing and mix on low speed until combined. If the mix is still a little crumbly add the addition 1/4 cup of water to the mix. You want just enough water to bring the dough together to where it forms a nice smooth dough. Remove dough and allow to rest before rolling it out into sheets. Be sure to cover the dough with a towel to prevent the dough from forming a crust on the outer layer.

Step 9

Once dough has rested, light dust your work surface and take half of your dough and with a rolling pin, roll out a sheet of dough that is roughly the thickness of a nickle. (this is all a matter of preference on how thick you like your finished ravioli). Once rolled out take a 3" round cutter and cut as any round pasta discs as possible. Take a round disc and place it into the palm of your hand and very lightly wet the entire surface with water. (wetting the dough is extremely important to get a good seal) Take 1 1/2 to 2 tablespoons of the cheese filling and place it into the middle of the dough. Take another round disc of the dough and place it on top of the cheese and gently stretch it to meet the two edges of dough together. Rotating with your finger work the edge together to close the seem and seal the ravioli filling inside. You may have to round the entire ravioli once or twice to get a good seal. Continue this process until all the filling and dough is used. Scraps of dough can be reused by kneading it together again back into a dough ball and roll it out again.