I’m determined to use gluten free oat flour as the base of all my recipes that call for flour. So far I’ve been succeeding.
I don’t even know the last time I ate raviolis and I never imagined I’d ever create a homemade version.
I’ll be posting a second recipe that the dough can be used for so check that out as well.
To me my recipes seem pretty fail proof, so I hope this will be a success for all who make it. Always cook with love, because our moods reflect in the foods we create.
Recipe for ravioli pasta dough:
1 1/2 cup gluten free oat flour ( simply grind oats into flour)
1 cup + 1 tbsp tapioca flour
3 tbsp aquafaba ( brine from can of chickpeas )
1 tbsp olive oil ( if you are oil free this recipe may not work for you)
3/4 cup water
Extra water in a bowl for ravioli prep
Recipe for filling :
1 medium sweet potato peeled and chopped
1 cup fresh spinach chopped
1 tsp coconut sugar
Pinch of sea salt
Recipe for sauce
1/2 jar of your favorite tomato sauce
1/3 cup soaked cashews
Prepare dough first. Add the two flours to a mixing bowl with sea salt and stir to combine. Save the 1 tbsp of tapioca flour. Now add in the wet ingredients and stir to combine. The dough will be a bit sticky so add in the 1 tbsp of tapioca flour and mix by folding with your hands. Wrap the dough in plastic wrap and set to the side for 30 minutes.
Prepare the filling:
Steam the sweet potato should take about ten minutes to steam. To save time and dishes when the sweet potato was close to done I added the spinach to steam all together. Once both are fully cooked mash and stir in a bowl and add in the coconut sugar and salt. Let cool which I set it in the fridge to cool.
Prepare the sauce while potato mixture is cooling.
Drain the cashews and add those and the sauce to a blender and blend well until the cashews are fully blended. I use my vitamix and set to high to cream the cashews in the sauce. Add sauce to a pot if you don’t have a vitamix to heat the sauce. Simmer the sauce to cook while you prepare the raviolis.
Boil a large pot of water while you prepare the raviolis
You need a rolling pin for this part. I made mine circular but do what you wish. I used the top to a mason jar to shape mine. Roll out the dough you want it thin but not too thin for it to break. Cut out into circles you will need to roll out the dough repeatedly as you continue to make each piece. Once you have all the circles cut put a spoonful of sweet potato spinach filling in the center. Dip your finger in the water and rub water around the bottom of the ravioli then place the other layer on top and press down slightly then press down all the way around the ravioli to close it. Do not soak the dough in water it will make the dough gooey you just want enough water to bind the top and bottom of the ravioli together so it doesn’t bust open when boiling. Do this with each ravioli. If you find the dough is sticking to the rolling pin which it should not add in a bit more tapioca flour until the constancy is right just don’t over do it with tapioca flour. Do not add in extra oat flour if the dough is sticky when you touch it only add in extra tapioca flour until it’s pliable and not sticky if you add oat flour you will dry out the dough.
The water should now be boiled I added water to a large pot and added in 2 raviolis at a time making sure they didn’t touch. Cook until the ravioli floats to the top which takes about 2 minutes or so. If the raviolis are not floating to the top stir the pot, the ravioli could have stuck to the bottom of the pot. Repeat this process with all of the raviolis.
Eat immediately and top with sauce.
You can freeze the dough, but it takes some effort to get it back to the right consistency. I froze leftover dough which was about half of the original dough. I added it to a bowl and added in 1 tbsp water then 4 tbsp spoons tapioca flour and blended with my hands. I blended in 1 tbsp at a time to get the consistency right again. You’ll know when you roll it out if the dough is at a good consistency. It should not stick to the table or rolling pin, if too sticky add in a bit more tapioca flour and fold together to blend with your hands.