Ingredients
- PASTA DOUGH
- 2 Medium Egg
- See Method Water
- 220 g White Rice Flour
- 80 g Potato Starch
- 100 g Corn Starch
- 1 ¼ tbsp Xanthan gum
- 2 tbsp Vegetable Oil
- 1 tsp Salt
- SPINACH AND RICOTTA FILLING
- 150 g Spinach
- 150 g Ricotta Cheese
- 50 g Gluten-Free Breadcrumbs
- 20 g Grated Parmesan Cheese
- A Generous Grating Nutmeg
- A pinch Ground Salt and Black Pepper
- 1 Beaten Egg
Instructions
- PASTA DOUGH: Whisk the two medium eggs with water to make 260mls (with both eggs and water).
- Place the flour, starches and gum into another bowl and mix well.
- Add all the ingredients to the bread pan and select the gluten-free pasta dough program.
- When the program has finished, wrap the dough in cling film and rest for 1 hour in the fridge.
- FILLING: Add spinach to boiling water, cook for 2 mins until wilted.
- Remove from the pot and drain. Put in a tea towel and squeeze to drain any moisture, then finely chop.
- Mix all the filling ingredients with the spinach, except the beaten egg, until well combined.
- Leave in the fridge to firm up slightly.
- CREATING THE RAVIOLI: Lightly flour a surface, cut the ball of dough in half; re-cover one half with a tea towel. Roll out the other half of the dough with your rolling pin. Add flour if it gets sticky and keep rolling until your sheet of pasta is about 1/8-inch thick. Repeat with the other half.
- Place a heaped teaspoon of the ricotta mixture at equal intervals along the pasta then lay the other sheet of pasta on top.
- Carefully press down around each filling ball to remove any air.
- Cut with your ravioli cutter or knife, then dust with rice flour,
- Add the ravioli in batches to some rapidly boiling salted water, cook for 2-3 mins or until al-dente.
- Top with your chosen pasta sauce. We chose tomato!
