Gluten Free Ravioli

Gluten Free Beet Ravioli

Holy Moly GF Beet Ravioli

Free of gluten, sugar, nuts, dairy

This seriously has to be the most gourmet thing I have ever concocted in my life.  If you’ve ever felt like your entire body has suddenly relieved itself of all its tension and melted into the chair, you’ll understand how I felt when I had my first bite of this gorgeous and unusual ravioli.  I am truly dumbfounded that I actually got it right the first time around.  This is especially spectacular when you consider that a couple of days later I tried making pizza crust out of zucchini and carrots with no recipe and ended up dumping the whole nasty, mushy mess in the garbage.  Consider my ego in check for the time being. 

Gluten Free Beet Ravioli

But back to this beet ravioli.  This scrumptious gluten free beet ravioli.  The fantastic part is that they don’t taste like beets, they taste like regular ravioli but with more depth, and a touch of beet-y sweetness.  And with their incredible antioxidant powers and fiber, vitamin C, magnesium and more, along with their gorgeous colour, they’re far better than regular ravioli.

I’m not going to lie; these are time consuming, especially if you don’t have ravioli, like a ravioli tray or a stand mixer with a ravioli attachment.  However, they freeze well so it’s worth it even if you make a double batch.  I picked up a ravioli stamp for $5, but a small-rimmed glass would work well too.  I will probably end up getting a ravioli tray so I can work faster in the future, as I intend to make these much more often.  

  

Now I made mine with a rather unusual ravioli filling – Steamed Patty Pan Squash Filling, but you can use any of your favorite filings.  For me, the bright yellow of the squash and cheddar cheese filling contrasts spectacularly with the red dough, and smothered in Browned Balsamic Sage Butter  makes it one of the most amazing yet simple things to make.  

GF Ravioli with Steamed Patty Pan Squash and Cheddar Filling

 Inspired by the regular glutinous ravioli on The Italian Dish 

Ingredients for Gluten Free Beet Ravioli Dough:

Makes 28-30 large sized ravioli

Approx. 1 heaping cup worth of baked, chopped beets (about 3 small-medium sized beets), this will make about 1 c beet puree

2 eggs (or egg replacer)

1 c of white rice flour (or millet or brown rice flour, or other gf flour)

1 c tapioca flour

1 c sweet rice flour (aka glutinous rice flour, don't worry, it really is gluten free)+ more for dusting
1/2 tsp xanthan gum 

½ tsp salt

 1 Tbsp olive oil

 

Directions:

1. To make the baked beets, heat the oven to 375F.  Trim the beet greens and stem leaving approx.. ½ inch sticking out on the top and bottom of the beet.  Bake the beets in a baking dish with a cover, or aluminum foil over top, until a fork or knife slides easily into the beet (approx. 45min – 1 hr).  Remove from heat and cool until you can handle them.  Peel the beets (they skin should slide off easily) and trim off the green tops and bottom root.  Chop roughly. 

2. In a food processor, blend the beets and eggs until smooth. 

3. Add the remaining ingredients and blend until the dough forms into a ball.  Wrap the dough ball plastic or wax paper and chill for 30 minutes to rest. 

4. Separate the dough into 4 pieces.  Remove one piece and keep the others in a bowl, covered in a damp towel to keep moist. 

5. On a flat surface dusted with sweet rice flour, roll out one piece of dough to ¼” with a flour dusted rolling pin.  Place filling by the tablespoon along one edge of the dough.  If using a ravioli stamp, you may want to make a light imprint on the dough to determine how much filling to add.  In each circle, scoop about a tablespoon of filling.  

 6. Gently lift and turn the other half of the dough up and over the filling.  Smooth the dough down over the filling, then stamp over the filling mounds, sealing the edges.

From here you can freeze the ravioli on cookie sheets, then store in ziplock bags or freezer containers ( I used old yogurt containers).  Otherwise, you can drop these in a pot of boiling water and boil until they rise to the top, then boil one more minute and remove with a slotted spoon, cover with your favorite topping and enjoy their bright red goodness! 

Check out the Steamed Patty Pan Squash with Dill andCheddar Filling and Browned Balsamic Sage Butter Sauce for the full effect!

OAS INFO: This recipe is free of any of the food listed on the Oral Allergy Syndrome chart. 

How do you like YOUR ravioli?

This post appears on the following great sites: Musings of a Housewife,  Made From Scratch Monday, My Meatless Monday, Melt in Your Mouth Monday, The Healthy Home Economist, Hey What's for Dinner, Mom?  Slightly Indulgent Tuesday, Traditional Tuesday, Nap Time Creations, Gluten Free Wednesdays, Allergy Free Wednesday,  Frugal Days, Sustainable Ways,   Real Food Wednesday,
Pennywise Platter, Eat, Make, Grow,  Keep it Real Thursdays,  Pennywise Thursdays,  Simple Lives Thursdays,  Full Plate Thursdays, Fresh Bites Friday,  Foodie Friday, Freaky Friday, Fight Back Friday,  Gluten Free Fridays, Gluten Free Monday,Farm Girl Blog Fest