Gluten-free Ravioli with Beetroot-Cream Filling
My first homemade gluten-free Raviolis and I am so happy that I succeeded in making the pasta dough the first time. For the gluten-free dough, I combined different flours such as rice flour, potato flour, tapioca flour & buckwheat flour. In order for the dough to have a good consistency, it is important to use starch flour. Tapioca flour as starch has a high nutritional value, scores with almost 0 g fat and is extremely easy to digest. For those who are allergic or sensitive to gluten, tapioca is a perfect alternative to other starch products. For the filling I pureed boiled beetroot and refined it with ricotta. A delicious and healthy filling.
Gluten-free Beetroot Ravioli
- 60 gr. Tapioka Flour
- 30 gr. Buckwheat Flour
- 80 gr. Potato Flour
- 50 gr. Rice Flour
- 25 gr. Ground psyllium seed husks
- 1 Pinch Salt
- 4 Pcs. Eggs
- 4 Tbsp. Olive Oil
- 1 small Pre-cooked Beetroot
- 1 Pinch Salt
- 1 Pinch Pepper
- 150 gr. Ricotta Cheese
Put all the flours, salt and the ground psyllium seed shells in a bowl and mix together. Add the eggs and the oil and mix with a wooden spoon until the eggs are well mixed with the flour mixture.
Now knead with your hands to a smooth dough. If the dough is still too moist simply add a little more rice flour.
Wrap the dough in cling film and let it rest for 10-20 minutes. But don't let it rest longer than 30 minutes.
Puree the beetroot and season with salt and pepper. Then fold in the ricotta.
Now cut the dough into small portions and roll out thinly with a rolling pin to about 2-3 mm. Now cover one lid with the beetroot filling and close with the other ravioli lid. Make sure that there is no air in the ravioli, otherwise they will burst in the water.
Enjoy it & I’m looking forward to your comments about my gluten-free raviolis and let me know how your version of this recipe turned out!
♡ Gloria Corazon Sommer
P.S. Made my Recipe? Tag your post with @corazonfood or #corazonfood on Instagram!