Yields: about 24 ravioli
Prep: 60-90 mins
Cooking Time: 3-5 mins
Type: Main Meal
Tools: Mixing bowl, silicone spatula, kitchen film, frying pan, food processor, bowl, rolling pin, large plate, large pot(s)
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & K, carbohydrates, protein, fibre, calcium, iron, magnesium, manganese,potassium, has no added sugars and per serving is low in salt* and saturated fats*!
Who loves pasta dishes?! We do! Apart from preparing pasta sauces, we’ve never attempted making our own pasta. It truly is a labour of love- one that needs to be respected; we’re sure we have broken the hearts of many Italian grandmothers’… as they look at our finished product in despair! Sorry! Maybe we should consult with L at Bubblesandbooyah or Kiana at The Italian Vegan way of Life on this matter?!
Our ravioli does not look authentic, that’s for sure…more anaemic! This is because typical ravioli recipes use several eggs, which gives it its standard yellow/beige appearance; not ideal for us following plant-based diets! If this is a big issue for you, try using fresh herbs, spices (make sure it complements your filling) or perhaps some cooled, green vegetable water (from the drained spinach) instead of the plain water the recipe instructs to help colour your pasta.
For anyone that has attempted GF baking or has prepared GF pastry or dough…it’s not very straight forward! To say that it’s daunting might be a bit of an understatement! However, this feeling passes- it’s quite liberating preparing a whole meal from scratch (apart from growing your own foods of course!). We’re not going to lie though; this recipe can be quite time consuming, especially if you do not own any pasta gadgets, are new to the ‘pasta making world’ or using GF dough for that matter.
If you have the patience and the desire to make GF ravioli, then you’re in good hands! Ours was really tasty (we can’t stress that enough!) and the finished product was ‘respectable’…well, it definitely looked ‘homemade’, perhaps by people that doesn’t really know what they’re doing?! …Well, that might be partially true! 😛
We admit there is a science to it, one that we are still working on! If you are have stronger, GF pasta making skills than we do, or any advice or tips it would be greatly appreciated! We have also included another marinara sauce recipe. This one is slightly different from our other recipe that we supplied you with last week; it’s ultra-quick and thrifty! If you do decide to use a store bought brand instead, as always, be mindful of the salt, sugar and fat contents!
Happy cooking everyone! 🙂
Need an easy-print recipe? Print here. 🙂
NB: If you have a ‘tried and true’ GF or standard dough recipe, feel free to use that instead!
Nutritional Info (Prepared Ravioli Only)
NB: To reduce the fat content further, omit the olives and the tahini from the filling.
*Low in salt and saturated fats based on eight servings.
Prepare the dough. Place 300g rice flour, 60g corn flour, 80g potato starch, 8g xanthan gum, 1g basil, 2g thyme and 2g salt into a large mixing bowl.
Mix until combined. Make a ‘well’ in the centre of the mixture.
Add 1 tbsp oil and 300ml cold water.
NB: Make sure you use cold water! Hot water will make the corn flour, potato starch and xanthan gum turn into a horrible mess.
Use a spatula; stir and combine the mixture until the dough is smooth and tacky.
Place the dough onto the middle of a piece of kitchen film.
Wrap and completely seal. Place it into the fridge for a minimum of 20 mins.
In the meantime, prepare the filling.
Place the spinach into a microwavable bowl; defrost in the microwave. Drain. Place the bread into a toaster. Gently heat until lightly brown and crispy. Place it into a food processor. Peel and dice the shallot and garlic. Wash, dry and finely dice the mushrooms. Wash, remove the stem and core and then finely chop the bell pepper. Wash, peel and finely grate the carrot. Drain, rinse and dice the olives. Wash and chop the basil leaves; discard most of the stems. Place the bread in the food processor. Process it until breadcrumbs are achieved; remove and transfer into a small bowl.
The amount of bell pepper we have advised is approx. half a pepper…so this is why we have suggested to use the other half in the marinara sauce.
Heat a non-stick frying pan over a medium-low heat. Spray it with some low-fat cooking oil. Add the shallot and garlic. Gently fry for 1-2 mins or until softened.
NB: We used four ‘sprays’.
Add the mushrooms, bell pepper and carrot. Gently fry for 3-5 mins, or until softened and most of the water has been removed. Remove from the heat.
NB: We used two more ‘sprays’.
Meanwhile, drain the tofu. Place it into in the food processor. Pulse until creamy.
Transfer it into a large mixing bowl.
Transfer the vegetable mixture into a separate bowl. Allow it to cool slightly.
Place the spinach and olives into the frying pan. Gently fry for 1-2 mins; allow the spinach to steam-dry slightly. Gently separate/shred some of the fibres with a fork. Remove from the heat.
Add the vegetable and separate spinach mixture, along with the basil, breadcrumbs, oregano, thyme and tahini into the large mixing bowl. Mix and thoroughly combine.
Add the flour. Mix to combine.
Let’s Assemble The Ravioli!
Disclaimer: We will be commentating on the best ‘working scenario’ (based on our previous failures and current mistakes); occasionally the pictures may not seem in sync or an accurate representation of each step. So please bare with us- we’ll get there in the end!
Tip: If you have a ravioli mould/tray or cutters- dig them our of your cupboards and use them! Otherwise let’s prepare these ravioli’s using this ‘freestyle’ method.
Prepare a clean and lightly floured work surface. Tip: have a large plate, a little dish of water and some spare flour nearby.
We were ambitious and thought we could make the ravioli in 2 stages instead of four! Two words- fat chance!
Divide the dough into four pieces/balls. Place one piece onto the work surface and re-wrap the remaining dough. NB: This dough tends to dry out quickly, so always re-wrap it! Knead the dough into the flour until it is slightly ‘less’ tacky. Roll the dough into a long and narrow-ish strip (approx. 12″x4″).
We measured the dough and these were the approx. dimensions. Please feel free to experiment! NB: We feel that this is about as thin as this dough would allow without it falling apart!
Test and try to lift the dough slightly. Tip: you need to make sure it’s not sticking to the work surface (if it is, add a little more flour) and that it’s not going to completely fall apart when moved.
We tested our dough by re-rolling it onto the rolling pin. NB: The dough on this rolling pin represents half the quantity of dough. It wasn’t long after this picture that we divided the dough into four working pieces.
Roughly mark the dough into six equal squares.
Spoon and place the filling onto the centre of one side of the dough.
NB: This represents the maximum amount of filling you can use.
Cut the dough down the middle. Separate the dough into two strips. Tip: a quicker method would be to fold the half without the filling over the other half of the dough. Press, mould, shape and then cut out the individual ravioli’s.
Gently re-roll the strip (without the filling), creating a slightly larger and thinner half. Tip: we have suggested this because GF dough is less forgiving/stretchy than normal wheat-dough (because of its wonderful powers it obtains from gluten) and you have to make sure it’s going to cover all of the ravioli! However, if you are using half of the amount of filling, you may be able to skip this step entirely.
If you’re brave enough, place and align the re-rolled strip over the top of the other strip (with the filling). Gently press down in-between each piece; helping to shape the ravioli. Gently cup and continue to shape each piece with your hands; allowing the dough to wrap around the filling. Cut and separate the six pieces. Pinch the edges of each ravioli together and then fold the edges up and over itself; crimp and press to seal the ravioli. NB: You might have to complete this step with the help of a wet fork.
If your a little clumsy with GF dough or with the ravioli-making process (like myself)….you can do what I did (explained below!)
After you have re-rolled the strip, cut it into six separate pieces. Cut the other strip (with the filling) into six separate pieces. Individually place each piece re-rolled piece of dough over a piece of the prepared dough (as shown).
i.e. prepared dough with filling.
Cup and shape the ravioli dough around the filling with your hands. Pinch the edges of the ravioli together and then fold the edges up and over itself; crimp and press to seal the ravioli (as we have previously mentioned, a wet fork is great for this step!).
We’re sorry about the lack of pictures at this stage! Our hands were covered in flour and filling- neither of which you want smeared on your camera!
Place all of the prepared ravioli’s onto a clean plate. Cover and seal with a piece of kitchen film. Repeat these steps with the remaining three pieces/sections of dough and filling until all of it has been used.
To stop them drying out!
Now might be a good time to place two large pots over a medium heat and bring to the boil; it can take some time to heat the water. However, if you are slower at this process, just wait until you’re finished- there’s no need to add more potential stress into the equation!
You can use one large pot….if you have it…and/or if your brave enough to man-handle over ten ravioli’s cooking at once!
All twenty-four ravioli’s ready to go!
If you haven’t already, place two large saucepans over a medium heat and bring to the boil. Meanwhile, prepare our ‘5 minute thrifty marinara sauce’ (if applicable)! Just open the tinned tomatoes and then place all of the sauce ingredients into a blender. Blend until smooth. Pour into a small pot. Place the pot over a medium-low heat. Gently heat the sauce to low-grade simmer and then reduce the heat. Cover with a lid; keep it over a low heat setting until served.
We saved some for later in the week and some for now… 🙂
Cooking The Ravioli!
Once the water begins to boil, place about 4-5 pieces into each pot using a large, slotted spoon; reduce to a medium heat. Loosely cover with a lid. Once the ravioli’s start to rise to the top and/or the water comes to more of a rapid boil- remove the lid. Cook the ravioli’s for 3-5 mins or until tender.
NB: Ours took approx. 4 minutes to cook.
Remove them with the slotted spoon. Place them into a large colander (not onto a plate like we have in this picture!). Cover with some kitchen foil and allow them to drain.
NB: They don’t get a chance to drain properly on a plate…which means extra water added to your sauce!
Repeat these steps until all of the ravioli has been cooked.
All in all the cooking process was a success! There were a few that lost a corner on the way out of the pot but that’s trivial! Previously, we’ve had ravioli’s that have disintegrated whilst cooking because we allowed the water to boil too rapidly…lol (it wasn’t really that funny at the time)! Cooking 101: DO NOT allow you ravioli’s to ride tidal waves in your saucepan!
Serve warm. Spoon the ravioli into a large bowl or pasta dish. Ladle over the sauce. Season it with some black pepper to taste. Garnish with fresh basil and/or chopped tomatoes (if desired).
NB: This picture represents 2 servings (*Based on the ravioli serving 8).
It might be advised to wear a red t-shirt; it depends on how ravenous you are! J/K! We are all ‘mindful’ eaters. 😀
Refrigerate any leftovers in a resealable container; reheat and consume within 3-5 days. Alternatively, freeze in an air-tight/resealable container; defrost, reheat and consume within 3 months.
NB: Do not store uncooked ravioli in the fridge overnight. We attempted this once (trying to save time with food prep for the next night), but the next day they were all a bit soggy…and cooking them didn’t improve matters! We’re not one-hundred percent sure as to why this occurred…and unless you do, we wouldn’t recommend it!
- The world is your oyster! Make the filling your own! Just make sure to decrease/remove the water content of any vegetables used (by lightly frying/steam-frying) before preparing your ravioli.
- If gluten is not of concern, try using wholemeal or grade ’00’ flour instead, along with salt, oil and water (and maybe some eggs if you’re not vegan!); adjust the quantities accordingly and omit the xanthan gum.
- Use our marinara recipe, your own pasta sauce, or drizzle a little olive oil over the pasta (and garnish with herbs) just before serving!
If anyone prepares this recipe- send us some pictures! We’d love to see how you got on and of course, your thoughts!