When I posted last week on Instagram that I was creating gluten free ravioli in my kitchen, so many people commented asking for the recipe! I hate to break it to you guys, but it was SO EASY. My secret weapon for any gluten free recipe is Cup4Cup flour. As the name implies, it is (very literally) a cup for cup equal balance to normal flour. That’s it. That’s my secret! I purchase it at Williams-Sonoma, along with several of their other mixes (their pizza crust is DIVINE!) Any questions? Just ask!
Okay, so moving right along…
You Will Need:
2 cups Cup4Cup
(please note: if you do not use Cup4Cup, regular gluten free flour will not work. You will need to use a combination flour that includes xantham gum, among other ingredients. Truthfully, it gets very complicated. Just buy the Cup4Cup.)
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra virgin olive oil
1. Clean off a flat working surface (I use my countertop!) and create a mound with your flour.
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| Your mound should look like this! Photo was not taken in my own kitchen, rather in culinary school last fall and the very first time I ever made pasta! |
2. Hollow down the center of your mound and crack open your eggs. Add salt and olive oil.
3. Gradually begin mixing in the flour from the sides and your dough will begin to take shape.
4. Keep working the dough until it reaches peak consistency–you will know! If it’s too sticky, add flour. Too dry? Add water.
The key with Italian cooking is making simple meals with fresh ingredients to maximize flavor. Nothing is complicated!
5. When you’ve finished kneading dough to elastic consistency, cover in plastic wrap and let rise for about 20 minutes. It’s very important to keep it at room temperature if you plan on eating it that day. Dough will keep in the refrigerator for up to 24 hours, just make sure to bring it back down to room temp before trying to work with it!
From here, it’s your call! The easiest (and most trusted) way to continue is to incorporate a pasta machine. I’m partial to the countertop clamp as the KitchenAid attachment always seems to jam and is a huge pain in the rear to clean, but it’s your preference!
In the above photo, ravioli was made by running pasta through the machine to create a continuous piece of flat dough. I created a template size for ravioli and cut each square to match, mixed up my ravioli filling and enjoyed my dinner 🙂
As I said before, if you have questions–feel free to ask!
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