Gluten Free Chickpea Ravioli With Sweet Potato Filling Recipes

EASY GLUTEN FREE RAVIOLI OR TORTELLINI RECIPE

Steps:

• Measure and add gfJules® All Purpose Gluten Free Flour to a large bowl and form a shallow well in the flour. Add the oil and water a little at a time into the flour well and mix with pastry blender or fork until it all comes together into a smooth ball or disc. If adding steamed spinach, add into the dough at this time. Wrap in clear plastic wrap and allow to rest for 30 minutes to 1 hour. Bring a large pot of water to boil with salt. Remove half of the pasta dough and leave the other half wrapped. Roll it into the shape desired: ravioli, tortellini, lasagne, etc. Roll a little thinner than lasagne noodles - remember that you're putting two pieces of dough together so you don't want the edges to be thick and doughy, but the dough shouldn't be so thin that it's easy for the fillings to poke through. It doesn't matter the shape you cut the dough, just as long as you have pairs that match. For ravioli, prepare a clean counter or pastry mat by dusting with gfJules® All Purpose Gluten Free Flour and cut with a large biscuit cutter or roll into long strips, cutting into equal-sized squares or rectangles. Drop a dollop of filling in the middle of every 2 pieces of dough. Dab the edges with wet fingers, and press the two sides together to seal; press the tines of a fork into the edges if desired, to make sure they are sealed. Set filled ravioli aside on a plate and cover with a damp towel while making remaining ravioli. Drop into boiling water. Cook for about 3 minutes - the dough will become more translucent and the raviolis should float before removing with a slotted spoon. For tortellini, make the square or circle larger than with the ravioli because you'll need more dough to bring the edges together. Fill as directed above, then fold the dough over itself, one corner to the opposite, then pull the other two corners together and dab with water to make them stick. Follow the directions below for boiling as you would ravioli. Serve warm with your favorite sauce.

VEGAN GLUTEN-FREE RAVIOLI

Steps:

• Boil a small pot of water and fill a bowl with cold water. Once the water comes to boil, plunge frozen petit pois (or green peas) into it and cook according to the instructions (my petit pois needed 3 minutes). Drain and plunge into the bowl with cold water to preserve the colour.
• Heat up the olive oil in a large pan. Gently fry leeks and garlic, until fragrant and soft.
• Place cooked petit pois/green peas, leek and garlic and all of the remaining filling ingredients apart from the breadcrumbs in a small food processor. Process until smooth, season to taste.
• If the mixture is too loose, add 1-2 tbsp breadcrumbs or ground almonds to thicken.
• In a mixing bowl, combine psyllium powder, sifted chickpea flour, tapioca and salt. Mix well.
• Add olive oil and water. Mix well with a spoon and then knead with your hands. You may need a touch more water especially if using cups instead of weighing your flours but only add more if the ingredients are too dry to come together to form a dough, it will initially feel like that might be the case but please persevere for a few minutes before adding more water. If your dough does need more water, add it very gradually, teaspoon by teaspoon. Finished dough should feel like play-dough, it should not be sticky. Rest it for 30 minutes.
• Divide the dough into two. Roll the dough out as thinly (2 mm ideally) as you can on a surface lightly dusted with rice flour. Roll the dough out into a long rectangle that is as wide as two ravioli placed side by side (in my case 10 cm / 4 inches).
• Using a cookie cutter (I used a 5 cm / 2" one), gently mark out a single row of ravioli (see process photos). Place half a teaspoon of filling in the middle of each ravioli, using a damp finger paint around the perimeter of the circle, the fold the dough in half so that you have two layers of pasta one on top of the other. Alternatively, you could also cut both sides of your ravioli out and assemble them into your hands (see process shots)
• Using your fingers, press the two layers of pasta around each filling together, ensuring that you don't trap any air bubbles while doing that as it will make your ravioli burst during cooking.
• Once you fused the two layers of dough together, use a cookie cutter to the ravioli out. Run your fingers around each raviolo again to ensure it's sealed well. Keep sealed ravioli under a damp kitchen towel to keep them moist and supple.
• Once you've made about 12, boil a small pot of water. Lower the heat to low-medium and add 6 ravioli to the simmering water at a time. Cook for about 3 minutes (or longer depending on the thickness of your dough). Fish them out with a slotted spoon and place on drying rack or a place.