GLUTEN FREE RAVIOLI WITH POTATO/ARTICHOKE/FETA FILLING

GLUTEN FREE RAVIOLI WITH POTATO/ARTICHOKE/FETA FILLING image

Categories Pasta Wheat/Gluten-Free Dinner

Yield 4 Servings

Number Of Ingredients 24

Ingredients

For Pasta:
½ cup tapioca flour
½ cup cornstarch
⅓ cup potato starch
⅓ cup fine brown rice flour, more for rolling out
½ teaspoon salt
2 tablespoons xanthan gum
4 eggs
2 tablespoons olive oil
For Filling:
1 tbsp olive oil
1 tsp minced garlic
1 (14oz) can artichoke hearts
12 oz mashed potatoes (I used ready made)
4 oz crumbled feta cheese
One egg and 1 tbsp milk, beaten, for egg wash.
For Sauce:
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
2/3 cup grated parmesean/romano/Asiago ( I used a ready mix from store.)
1 egg yolk
2 tablespoons grated Parmesan cheese

Steps:

For Pasta: Put the dry ingredients into the bowl of a stand mixer. Blend using the paddle. In a separate bowl, lightly beat together the eggs (or flax gel) and oil. While the mixer is on, slowly add eggs and oil mixture to dry ingredients. Beat on medium speed for about 2 minutes. Dough will be soft like play dough. If it's not, add water, one tablespoon at a time. Lightly dust your counter with cornstarch. Cut the dough into 8 pieces and cover 7 with a tea towel or plastic wrap. Lightly dust a piece of dough with rice flour and flatten. Roll through the widest setting of a pasta machine. Continue to roll it through, folding it in half each time and lightly dusting with rice flour if the dough is tacky. Do this until the dough begins to hold together and seems smooth. It may take 5 to 6 times. Then decrease the thickness one notch at a time and roll through until desired thickness is achieved. I stopped at setting #4 on my machine. For Filling: 1. In medium skillet, heat oil and sauté garlic and artichoke hearts for about 5 minutes. 2. In food processor, combine artichoke hearts, feta and mashed potatoes until well mixed 3. Lay out pasta sheets. 4. Place four 1 tbsp. dollops of filling mixture evenly spaced on each of the 4 pasta sheets. 5. Slice between dollops, and brush edges with egg wash. Fold past aver and press edges sealed with fork. 6. Place in the fridge for 10-20 minutes. 7. In a large pot, bring a quart of salted water or so to boil. Place ravioli in water and boil for 5-6 minutes. For Sauce: Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg and grated cheeses. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Spoon over ravioli. Garnish with additional grated Parmesan cheese, if desired. This turned out OH SO YUMMY!!!!!! I highly recommend this pasta, even if you have no issues with glutens. So chewy and tasty.