Ever a favorite at my cooking classes, it’s fun to make something so easy, yet so impressive! I often empty my refrigerator filling these pasta pockets: leftover cooked fish; hummus; cheese; cooked sweet potatoes; tapanade; ratatouille … whatever you like and can tuck inside, it works.
If you want to make extra and freeze for another meal, undercook the pasta by boiling only 2 minutes total, drain and allow to cool. Place inside a zip-top freezer bag with wax paper in between to keep them from sticking. Place frozen raviolis in boiling water for another 2 minutes, or until soft. Drain and serve.
Have fun with this recipe – it’s a keeper!
Homemade Ravioli or Tortellini
- pesto; hummus; tapenade; bruschetta; cheese and roasted peppers; sweet potatoes, etc.
Pour Jules Gluten Free™ All Purpose Flour into 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 until it all comes together into a smooth ball. 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 ball and leave the other half wrapped. Roll it into the shape desired: ravioli, tortellini, lasagne, etc.
For ravioli, prepare a clean counter or pastry mat by dusting with Jules Gluten Free™ All Purpose Flour and roll into long strips, cutting into equal-sized squares.
Drop a dollop of filling in the middle of every 2 squares, dab the edges with wet fingers, and press the two squares together to seal. Drop into boiling water. Cook for 2-4 minutes, remove with a slotted spoon and drain.
For tortellini, 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. Yum yum!