Homemade Ravioli

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Embracing chaos. Some might say it’s insanity. Others call it their daily routine. I’ve found it to be similar to riding my favorite roller coaster. ALL DAY. It is exhilarating and slightly nauseating. Lately life has been chaotic. I’ve found myself wishing for simple while simultaneously causing complicated. I’m okay with some areas of my life staying chaotic, but dinners aren’t one of them. Sitting around the table and enjoying a meal together is so important to me. I also love eating real food. If you’ve been here for any length of time you know I have a small fetish for turning classic dishes into healthy ensembles. That’s why today, I proudly bring you gluten free ravioli. Possibly the best thing I did last week. My kids and husband are still raving about it. They want it added to the regular menu, and I completely agree.

      homemade ravioli
Ravioli That’s Healthy

Gluten free ravioli is healthy on the inside and out. I made the dough out of brown rice flour and tapioca starch. Both are good for you and hold together well for rolling out and cutting into squares. On the inside you’ll find a creamy filling of fresh parmesan, cream cheese and parsley. My little secret? A hint of lemon juice really amplifies the flavors and pulls them in nicely.homemade ravioli

For the sauce I used my time saving pasta sauce because it’s budget friendly and made of real ingredients. The goal of this dish was to create a classic with a healthy spin. The more nutrient dense, the better. Sometimes I’ll add in a few more veggies to the pasta sauce like carrots, zucchini or onion. The kids don’t mind and it increases our daily vegetable intake.

Ravioli Welcomes Quick & Easy

Want to hear to coolest part about this recipe? It freezes! You can make the ravioli, freeze it and pull it out just minutes before you want to eat. Just like store-bought ravioli, you can put the frozen pasta directly into boiling water. Cook for 7-8 minutes, or until they are soft. Then strain them and plate them with sauce! How easy is that?homemade ravioli
These homemade squares are budget friendly too. I went to my local Winco grocery store and purchased everything I needed for dinner. The brown rice flour and tapioca starch are in the bulk section, and a total steal compared to every other store near me. I used the WInco brand for cream cheese, tomato sauce and seasonings.

Ravioli Brings Out Conversation

Hearing the kids laugh and joke around the table gets my heart all pitter patter. We share about our day, tell silly stories and excitedly plan the next vacation. I’m a vacation addict and not even a little sorry about it. I’m constantly planning one vacation, making packing lists, and then dreaming of the next one.homemade ravioli
We actually purchased a store-bought ravioli to have at the table with mine alongside it. I wanted everyone to taste both and tell me what they thought.
Gluten free ravioli won by a landslide! There weren’t even any left overs. The store-bought one didn’t get finished. Comments about the big flavors in the filling and the way the pasta held together nicely were said of the gluten free ravioli. The store-bought ones tasted mushy and bland after trying mine.homemade ravioli

The proof is definitely in the ravioli. Enjoy this recipe and enjoy your family!

Homemade Ravioli

Yield: makes approximately12 raviolis

homemade ravioli

Ingredients

    Pasta Dough
  • 1 cup brown rice flour
  • 1/2 cup tapioca starch
  • 2 eggs
  • 1/2 tsp salt
  • 1 T water
    Creamy Filling
  • 4 oz. cream cheese at room temperature
  • 1 T Italian seasoning
  • 2 T fresh parsley
  • 1/3 cup fresh parmesan
  • 1 T lemon juice (fresh is best)
  • salt and pepper to taste

Instructions

  1. In a medium bowl, mix the past dough ingredients together. I used a rubber spatula.
  2. Once incorporated, sprinkle a clean surface with tapioca starch and roll the dough out to about 1/4 inch thick. You can go a little thinner if you prefer. The dough holds its elasticity really nicely.
  3. Cut the dough into even shaped squares. I used a pizza slicer for easy cutting. My squares were a little bigger than normal. They were approximately 3 inches by 3 inches. You can make yours the same size or even go smaller like 2x2. If you make yours smaller, you will get closer to 16 raviolis.
  4. In a small bowl, combine the filling ingredients. I used a small rubber spatula.
  5. Use a small spoon or a dough scoop to get the same amount of filling on the squares.
  6. As you place the filling on a square, top it with another pasta square.
  7. Use your fingers to seal the sides by pressing down slightly. For an added touch, go around the sides the prongs of a fork. This gives you that authentic ravioli look.
  8. At this point, you can freeze these for another day, or cook them in boiling water for 5-7 minutes.
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homemade ravioli

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