We propose a great family lunch classic: GLUTEN FREE STUFFED RAVIOLI , a light, vegetarian and gluten-free dish! Two simple ingredients combine perfectly to create a soft and tasty filling.
Homemade ravioli have a unique flavour. With our Spigabuona Pasta Mix you can easily make organic gluten-free fresh pasta for your ravioli.
It’s not as difficult as you think! Just follow a few simple steps that you will find in this recipe and remember that it is important to roll out the pasta sheet very thin to get the best result.
You can season them with whatever you like, we only added a little butter and sage to give them a fresh and tasty touch.
All Spigabuona flours are:
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
In a bowl, place the flour in a heap, make a hole with your fingers in the centre (large enough to hold 3 eggs), salt to taste and start kneading. Create a ball that will be left to rest for about half an hour in the refrigerator covered with cling film.
In the meantime, cook the spinach, drain it of excess water, chop it very finely and add the ricotta, nutmeg and salt and mix everything well.
After the time has elapsed, flour a work surface and take portions from the dough and roll them out with the help of a rolling pin (preferably floured). The thickness should be 1-2 mm so that the dough does not turn out too thick after baking. At this point, take a ravioli cutter (or if you don’t have one, some round biscuit cutters) and start creating the bases to be filled.
Now place the filling in the ravioli: take some of it, fill the portion of dough, close it tightly with another sheet of dough and then press down lightly with the rolling pin to obtain the ravioli. flour them lightly to prevent them from sticking while cooking.
Boil the water, add salt and cook for a few minutes. It is advisable to taste them before draining to assess whether they are cooked properly.