Gluten-free Chestnut Flour Pasta Ravioli
yields: 4 servings
Make gluten-free ravioli at home using chestnut flour. Fill with your favorite filling. Make a big batch and freeze some for later!
Ingredients
Gluten-Free Chestnut Flour Pasta
- 2¼ cup (220 g) chestnut flour
- 3 tablespoons (27 g) Bob’s Red Mill tapioca flour
- 3 tablespoons (25 g) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- ¾ teaspoon xanthan gum
- 3 large eggs , plus 1 large egg for egg wash
- 1 tablespoon extra virgin olive oil
- Scant ½ teaspoon salt
- Water, as needed
Artichoke & Goat Cheese Filling
- 12 baby artichokes, 3-4" long
- Water
- 1 lemon, juiced
- 1 tablespoon extra virgin olive oil
- ½ cup chopped green garlic, white and light green partsonly, from 2 medium stalks
- ¼ cup kosher salt
- ½ cup dry white wine
- ½ cup vegetable broth
- 6 oz (1⅓ cups) crumbled soft fresh goat cheese
- 3 oz (¾ cups) freshly grated parmesan cheese
- 1½ tablespoon chopped tarragon leaves
INSTRUCTIONS
Gluten-free Chestnut Flour Pasta
- Whisk the chestnut flour, tapioca starch, sweet rice flour, and xanthan gum into a large bowl.
- Create a well in the middle of the flour and crack three eggs into the well. Add the olive oil and salt.
- Use a fork to lightly whisk the eggs together in the middle of the well, then begin mixing it all together with the flour.
- Once it's well mixed, use your hands to knead until it forms a dough. If the the mixture feels too dry, add ½ teaspoon of water at a time while kneading. Knead until dough is smooth and elastic, but not very sticky. If you find it too sticky, add another teaspoon of chestnut flour until it reaches the desired texture.
- Roll the dough into a ball, wrap it in plastic, and let it rest for 30 minutes.
- Meanwhile, prepare your favorite filling and sauce. See below for artichoke and goat cheese filling option.
- Bring 4-quarts of water to boil in a large pot with a teaspoon of salt and a splash of olive oil.
- After letting the dough rest, cut dough into 6 equal pieces.
- Use your hands to press one piece at a time on a chestnut-floured surface until it is about ¼-inch thick, reserving the other pieces in plastic wrap under a towel.
- With a pasta roller or rolling pin, roll out each piece into a thin sheet, lightly dusting both sides with chestnut flour as you go. If using the KitchenAid pasta roller attachment, send the dough through setting 1, fold it in half, then send it again. Repeat until it feeds through smooth, then reduce the thickness one stop at a time, dusting the pasta sheet lightly with chestnut flour, until you get to a 4, which is the setting before the pasta begins to get paper thin.
- Use a knife or the smooth edge of a pastry wheel to trim the edges of the pasta sheet so they are smooth and the sheet is an even width all the way down, 3-4 inches. Dust both sides lightly with chestnut flour and set aside, while you repeat with the remaining dough.Roll the trimmed edges up with the next piece of dough.
- Cut into strips for fettuccine or pappardelle, or read below on how to make hand-cut ravioli.
Ravioli
- Cut the pasta sheet in half cross-wise so you have two wide sheets that are the same length.
- Whisk the remaining egg with 1 tablespoon of water.
- Lay two sheets of the same length down on your floured surface. Spoon 2 teaspoons of filling at a time onto one sheet, leaving 1-2 inches between each ball of filling. Lightly brush the edges of this pasta sheet with the egg wash. Lightly brush the egg wash between each filling mound.
- Lay the second sheet of pasta over the top and gently press down to cover the filling. Press out all of the air and gently press the edges and around each mound to secure the sheets together. Use a pastry wheel or a knife to cut the strip into ravioli squares. Transfer to a baking sheet dusted with tapioca flour. Repeat with the remaining pasta sheets.
- Drop the ravioli into the boiling water and cook for 5 minutes, stirring occasionally. Gently scoop out the ravioli with a slotted spoon.
- Top with your favorite sauce!
Artichoke and Goat Cheese Filling
- Fill a medium-sized bowl with cool water and add the lemon juice and spent lemon halves. Prepare the artichokes by cutting off the top inch of leaves. Snap off the dark green leaves until you get to the tender, yellow center leaves in the center. Trim away the green parts of the stem and body. Cut the artichoke in half and use a small spoon to remove any fuzzy choke and/or spiky leaves from the center. As you work, drop the artichoke halves into the bowl of lemon water to prevent them from oxidizing. When all of the artichokes are prepared, remove them from the water and chop into a half-inch dice. You should have about 1 ¾ cups of chopped artichoke.
- Heat the oil in a wide skillet over medium heat. Add the green garlic and artichokes and sauté until slightly caramelized, stirring frequently, 5 minutes. Add the wine and continue cooking until the liquid has reduced. Add the broth and cook, stirring, until the pan is dry and the artichoke is tender, 10-15 more minutes, adding more stock if the vegetables start to stick. Stir in the salt. Transfer to a plate and let cool.
- When the artichoke mixture is cool, place it in a medium-sized bowl and stir in the goat cheese, grated parmesan, and tarragon. Taste for seasoning, adding more salt or tarragon if you feel it needs it. Fill and cook the ravioli, as above
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