This is one of the higher carb recipes you’ll see on this site, but I made these for a holiday party and they turned out so well that it is worth sharing.
For the pasta dough, I used Heidi’s recipe (Adventures of a Gluten-Free Mom) with only minor variations and it worked beautifully! It took 4 tablespoons of additional water for it to be the right consistency for me, but it is winter in the Midwest. Just make sure you add the water one tablespoon at a time and stop when you have the right consistency. I rolled the dough between 2 sheets of plastic wrap as was done in one of the videos on that page—a strange process, but it worked extremely well to handle the dough. Instead of separating it into 4 quarters, I rolled half a batch at a time which gave me roughly 1×2 foot sheets of dough.
My friends who are not afraid to tell me when I’ve just not tasted “the real thing” recently enough to remember, all gave big complements on these even after trying them without the sauce.
On a whim, I decided to use Tilapia for some of the ravioli and chicken for others. I’m sure you could use beef, turkey, salmon, or whatever suits your tastes when it comes to meat.
Before I list the ingredients, I have a confession to make. I’m one of those cooks who sometimes just throw ingredients together until I find a taste I enjoy. If you like a little more or less of anything listed, I’d say go for it. I didn’t use oregano, but if we had used beef or buffalo as meat, I probably would have. Oregano gives things more of a pizza taste, and that wasn’t what I was looking for this time.
8 oz of meat, cooked
¼ onion, sautéed to translucent in olive oil
2-3 cloves of garlic, sautéed in olive oil (I used the same pan)
1 “egg” (I used EnerG replacer, but you could also use a “flax egg” or possibly even omit the egg entirely if you are allergic and don’t like any of the replacement options…if you aren’t allergic, you can, of course, use an actual egg.)
1 tablespoon dried basil
1 tsp parsley
1 tablespoon olive oil
In a food processor, mix all ingredients until they are well blended and will stick together. Form some of the filling into a small ball and place in the center of your ravioli strip (not the large piece of dough, but one cut to be the width and double the length of the size you want each ravioli to be), fold the dough, press the edges together, cut away any excess, and repeat until you are out of dough or filling. Try to make sure there isn’t air between your filling and the dough or it is likely to separate when boiling. Drop ravioli (carefully!) into boiling water and cook for about 2-4 minutes. The ravioli will float when they’re done.
If you have left-over filling, you can use it later with sauce and some spaghetti squash for a lasagna-type taste. If you have left-over pasta, it will freeze well and can be taken out and used later.
If you wanted an allergy-safe “cheese,” using something like Daiya Mozzarella shreds would probably work, but I’ve not tried it. If it isn’t a concern, fresh parmesan is great and I’m sure a little ricotta would work too….just leave some of the oil out of the filling if you use it.
For the Tilapia…I cooked it in an uncovered dish in a preheated 425F oven with about a tsp/fillet of olive oil, a tablespoon of dried basil, 1 clove fresh garlic diced into small pieces, white pepper (black would work fine), and sea salt. I used 3 fillets and they were in the oven for about 12 minutes which is when they were translucent.
For the chicken…I did a similar thing, but the oven was set to 400F and the dish was covered with foil for the first 20-30 minutes and then removed for the last 15.
At the party, my friend made 3 different sauces that all tasted amazing with the ravioli—Bolognese, Fra Diavolo (a very spicy marinara), and Mushroom Cream Sauce (using coconut milk and arrowroot to keep it allergy-safe).
Another friend brought a salad of mixed greens, olives, cucumber, and cherry tomatoes.
I’d made extra of the sautéed onion and garlic.
We also served some baked tilapia fillets cooked in the same manner as above (if you aren’t allergic, you could use butter or Earth Balance Soy-free instead of the olive oil for a slightly different taste).
These took some time to make, but they were worth the effort and I’ll definitely make them again.