Gluten-free fresh ravioli is a delicious recipe. Our ravioli are filled with potatoes, leeks and thyme, and are of course made with our Spigabuona gluten-free semi-wholemeal mix for pasta, making them suitable for coeliacs and gluten-intolerant people.
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Gluten-free fresh ravioli is a delicious recipe. Our ravioli are filled with potatoes, leeks and thyme, and are of course made with our Spigabuona gluten-free semi-wholemeal mix for pasta, making them suitable for coeliacs and gluten-intolerant people.
All Spigabuona flours are:
- with no added sugar
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
- Preparation: 20 minutes
- Difficulty: easy
- Servings: 4 people
- Cooking time: 1-2 minutes
INGREDIENTS
- 250g Organic Mix for Pasta
- 4 Fresh eggs
- Pinch of salt
- Rice flour for dusting
- For the filling
- 1kg Organic yellow potatoes
- 200g Organic leeks
- Organic thyme
- Parmigiano cheese to taste
- Organic extra-virgin olive oil
Method
- Place the gluten-free organic flour for fresh pasta in a bowl with the salt.
- Add the eggs and start mixing with a wooden spoon.
- Use the spatula to clean the spoon.
- Dust the worktop with rice flour.
- Mix well with your hands until you obtain a compact, lump-free dough, taking care not to let it get too warm.
- Spread the dough out gently with a rolling pin, or use a pasta-making machine, dusting with the rice flour (to prevent the dough from sticking to your hands or the worktop).
- Use a pasta cutter to cut the sheet evenly into squares measuring about 4 cm per side.
- Place the filling you have prepared on the squares and form the ravioli.
- Wet one side of the pasta squares to seal them properly.
- Cook in boiling water for 1-2 minutes.
For the filling:
- Peel the leek and the potatoes and cut them up into cubes. Cook them over a low heat in a pan with oil, salt and pepper.
Products used
