Gluten free ravioli with potato filling
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Ingredients:
For the dough
• 340g gluten free flour
• 60g buckwheat flour
• 4 tablespoons oil
• 4 eggs, medium size
• 1 pinch of salt
• 4 tablespoons water
• 1 teaspoon of xanthan gum
For the potato filling
• 400g mashed potatoes
• 40g parmesan cheese
• 20g butter
• A small bunch of chopped parsley
• 1 clove of crushed garlic
• 1 teaspoon of tomato paste
• salt, pepper, nutmeg to taste
Make the dough
• Place both flours and a pinch of salt in a bowl and mix.
• Add the eggs, the oil, the water and the salt in the bowl and mix with the help of a fork for about 1
minute.
• Continue working the dough with your hands in the bowl for another 2 minutes. Make it as
uniform as possible, then finish working on the pastry board for another couple of minutes.
Make the potato filling
• Put the skinless mashed potatoes in a bowl, add parmesan, parsley, garlic, tomato paste, butter,
nutmeg, pepper and salt.
• Mix well until the blend is firm and well-amalgamated.
Prepare ravioli
• Gluten-free dough tends to be a bit crumbly. Divide it into balls about fifty grams each.
• Roll out one at a time with the help of a rolling pin, until you reach thickness of less than 1 mm.
• Form round disks with the help of a glass or with a pasta mold.
• Put a fair amount of filling in the center, place a second disc on top, press lightly to let air out.
• Seal the edges well, by pressing first with your fingers and then with the help of a fork.
Make the dressing sauce and complete the dish
• Cook ravioli in a large pot of salted water for 6 minutes. Set aside a bit of pasta cooking water.
• In a medium sauté pan, heat the chosen sauce.
• Add cooked ravioli to sauce, allow to blend together by adding a bit of set aside cooking water.
Remove the pot from heat. Serve hot.
