Cummulative Rating Servings
Make 4-6 servings. Difficulty
Involved
Ingredients
For the pasta dough: 2-1/2 cups gf flour 1 Tablespoon olive oil 1 teaspoon salt 5 eggs 1 egg yolk
For the Tomato-Meat Sauce: 1 Tablespoon olive oil 1 medium onion, chopped 3/4 lb. lean ground beef 2 large garlic cloves, chopped 1-28oz. can plum tomatoes 1-16oz. can tomato puree 1 teaspoon dried basil 1/2 teaspoon dried summer savory 1 bay leaf 1/8 teaspoon hot red pepper flakes (optional) Salt and freshly ground black pepper
For the filling: 1 cup ricotta cheese 1/4 cup Parmesan cheese, grated 1/4 cup fresh basil, chopped 1 egg 1 garlic clove, minced Pinch of nutmeg Salt and freshly ground black pepper
Directions
Make the pasta dough: Place all the ingredients in a food processor and pulse until the dough is just combined. Dump out the dough onto a lightly gf floured surface and knead several times until the dough is satiny and elastic, about 10 minutes. Place the dough in a bowl and cover. Let the dough rest for about 30 minutes before proceeding.
Make the Tomato-Meat Sauce: Heat the olive oil in a medium heavy saucepan over medium heat. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Add the ground beef and garlic and cook, stirring occasionally breaking up the large chunks as you stir, until the meat is browned, about 5 minutes. Drain the fat off the meat. Puree the plum tomatoes in a food processor or a blender then add to the saucepan along with the canned pureed tomatoes, dried basil, summer savory, bay leaf and hot red pepper flakes. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Adjust seasonings to taste with salt and freshly ground black pepper.
Make the filling: Mix the ingredients in a medium bowl. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
Assemble the ravioli: Assemble the pasta machine. Start at the lowest setting (usually they will have settings 1 through 6 1 being the widest setting). Cut a small chunk off of the rested dough and knead several times. Press the dough out with your hands so that it is fairly flat (about 1/4 inch thickness). Run the dough through the pasta machine. Lightly flour the dough (with gf flour) if it threatens to stick. Guide the dough as it comes out of the machine with a flat hand. Take the pasta and fold into thirds. Run it through the first press again with the folded edges running perpendicular to the pasta machine. Set the rollers to 2 and run the sheet through the machine. Keep rolling it through the machine, decreasing the width of the rollers each time, until you get to setting #5. Place the finished sheet of pasta on a baking sheet dusted with cornmeal and cover with plastic wrap. Repeat this process with the remaining dough. Do not lay the sheets of pasta on top of each other or they will stick together.
Its easiest to work with one sheet at a time. Lay one sheet on a lightly floured surface and trim the ends so you have an even edge to start with. Cut 2x2 inch squares out of your rolled pasta. Place 1 teaspoon of filling in the center of one square. Dip your fingertip in water and lightly coat the outer edges of the square. Place a square on top and press edges to seal (trying to eliminate all air pockets). If youd like you can use the tines of a fork and press lightly on the outer edges to help seal the ravioli and add a decorative touch or you can trim the edges with a sharp knife. The beauty of making homemade ravioli is that part of the charm is that it looks rustic! Place the squares on a large jelly roll pan dusted with cornmeal.
Boil for 4-6 minutes in a large pot of salted water. Ravioli is done when it floats to the surface and is al dente when tested. Carefully drain in a colander and rinse briefly with warm water. If you are not going to immediately serve lightly toss with olive oil to prevent the ravioli from sticking to one another.
Divide the ravioli among 4-6 shallow pasta bowls and ladle the sauce over the top. Garnish with freshly grated parmesan cheese (optional). Serve and enjoy!
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
For complete step-by-step photographed illustrations on making this ravioli dish please go to our May 2006 on-line cooking class.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
