Last updated on April 8th, 2019
I’m notorious for using every square inch of surface area within reach while I’m cooking. Including the couch. Nothing is off-limits when good food is involved. When I first started making ravioli from scratch (pre gluten-free days), counter space in our 26-square foot kitchen was limited. Finished baking sheets of fresh ravioli spread out all across the living room as I rolled out the dough (by hand) on the coffee table.
Also spread out all across our living room? A thin dusting of flour.
Even with a much larger kitchen, I still managed to toss flour around the dining room while making today’s gluten-free chestnut flour pasta ravioli. Pro tip: when you drop an egg into a well of flour from a couple of feet above, the light delicate flour will puff all over you. At least now the chestnut flour leaves a sweet toasty scent behind as it cloaks the room.
For this ravioli recipe, Alanna from The Bojon Gourmet and I teamed up to dabble in food video again to show off the sexy curves of fresh sheets of pasta. Here’s our second video: How to Ravioli.
(To see our first video collaboration, check out our How to Sushi video here!)
Don’t think for one second that I’m as graceful as I appear while making ravioli. With an eye for beautiful shadows, Alanna suggested we make the pasta dough by dropping the eggs into a well in the middle of a sifted flour dome. Rustic, right? Probably what the pros do.
What you don’t see is the moment I forgot about basic fluid dynamics and I pressed down one side of the dome with a fork, creating an eggy volcanic eruption – an eggsplosion. Whisked egg flooded the table and floor as I desperately tried to dam it up with my hands. That doesn’t work, guys. The egg just seeps right through your fingers.
If you’re more dexterous than I am, then by all means, try your hand at the flour dome, but if you’re prone to flour in your hair, I recommend a bowl to keep that egg in check.
This recipe for chestnut flour pasta comes from the Alternative Flours Feastly meal Phi and I dished up last month. With Phi’s plating wizardry, we fed 14 people – including ourselves – six plated dishes, and I now have mad respect for chefs because hot damn! – I could barely stand up by the end of the night.
Next up, Phi and I will share the recipe for wild rice and black sesame crackers along with Jessica‘s pictures of our day-of dinner prep. But first, I’ll whet your appetite with the gorgeous shots Alanna took during the meal (like seriously – who knew someone could make food look so good at night with overhead lights and a strobe?). Click the slide show to scroll through each dish from our menu.
The meal brought a medley of folks from all parts of our lives around one table to share a feast – not much tops that.
Except maybe this chestnut flour pasta. (Just don’t try to drop 14 servings of hand-cut pasta triangles into a pot of boiling water at one time, or you’ll end up with way too many uncooked stuck-together pasta stacks. Not that I would know or anything…).
The texture of chestnut flour pasta is as pliable and sturdy as traditional pasta, but with so much more flavor. The pasta cooks up silky and smooth with a sweet nuttiness that makes it pair best with a savory or salty topping or filling to balance it out.
For the Alternative Flours meal, we served up the hand-cut pasta triangles with braised shiitake mushrooms, deep-fried celery root, a truffle salted sous-vide egg yolk and crispy enoki straws. This time around we took inspiration from the spring vegetables barreling into the market. Silky fresh chestnut flour ravioli filled with pockets of baby artichoke hearts, green garlic, goat cheese, parmesan, and a bit of tarragon, all sitting in a pea shoot vegetable broth with fresh peas, and garnished with fresh herbs, parmesan, and crispy enoki mushroom straws. Whew!
I thought about making that the title of this post because each ingredient deserves a diva moment – Go PEAS, it’s your birthday!
If simplicity is more your thing, you can swap out the filling for whatever you want (did somebody say cheese??) or turn this chestnut flour pasta into fettuccine. While the video may seem like fresh pasta ravioli is quite the process, I assure you that Lucas and I used to make fresh pasta on weeknights back when I barely knew how to cook.
The recipe for the chestnut flour pasta sheets and ravioli technique is below, and you can find the recipe for the filling and broth along with Alanna’s take on the day over at The Bojon Gourmet!
*All photos and video were styled and shot in collaboration with Alanna.
For more gluten-free pasta inspiration, check out our Gluten-free Chickpea Pasta Pappardelle collaboration!
Gluten-free Chestnut Flour Pasta
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