Gluten Free Organic Ravioli + Spinach

Instructions

Gluten Free Organic Ravioli + Spinach

Making Your Ravioli Dough

To make your Gluten Free Organic Ravioli Dough, combine flour and salt, mix well. Then, using a stand mixer, add eggs, avocado oil, and chicken broth to your dry ingredients and mix, using the kneading with a dough hook until it forms a smooth dough.

Then, wrap your dough in plastic wrap and let rest for 10 minutes at room temperature. 

Your dough can be stored in the refrigerator as well, up to one day before rolling out.

Roll out as you would with any other fresh pasta dough. With this recipe, you can also use your pasta attachment.

The Ravioli Goat Cheese Filling

Using a stand mixer with a paddle, mix the goat cheese, Parmesan Cheese, and chopped uncooked spinach until creamy.

Filing The Mold

*Makes 12-18 Ravioli, using a Ravioli mold

First, unwrap Ravioli dough from plastic, and place onto floured work surface and divide in 2 equal parts.

Then, rub flour onto roller to avoid sticking and roll out the Ravioli dough thinly.

Next, lift the rolled dough and lightly dust the ravioli mold with cassava flour.

After that, place the first layer of dough onto the Ravioli mold, covering entirely. Place a small amount of ravioli filling into each indentation not exceeding the flat top part of the mold.

Finally, place the second layer of Ravioli dough on top of the filled Ravioli. Then using a roller pin, roll across the mold and along the edges to separate Ravioli.

To Cook Pasta

To cook your Ravioli, bring 4 quarts of salted water to a boil. Then, gently add in your Raviolis cook for 5 - 10 minutes or until tender. Drain and serve immediately with sauce.

The Creamy White Wine Sauce

First, in a large sauté pan, on med-high heat, add your butter, minced garlic, spinach, salt, pepper, and chanterelle mushrooms and sauté until mushrooms are cooked and slightly golden.

Then, add in your heavy cream, lemon juice, and chicken broth. Simmer until slightly thickened.

Next, add fresh chopped parsley, and sweet Spanish paprika (optional) to your sauce.

After that, place Ravioli and sauce on plates & garnish with fresh grated parmesan and Chanterelle mushrooms