The dough is the challenge in this dish. Pasta dough must be very dry. The balance between dry dough and crumbles is fine but not impossible. This recipe has enough “binders” to keep the dough hold together which can otherwise be a problem. The best would be to use a pasta machine, but you can easily roll this dough by hand with a rolling pin.
Be prepared, the making of raviolis is quite time consuming. Count on a good 2 hours for this recipe…
This recipe can also be used for pasta noodles or lasagna.
Makes 2 large servings or 4 starters
1 tbsp psyllium husk
50 ml water
100 g rice flour plus extra for dusting
30 g potato flour
10 g corn flour
40 g buckwheat flour
1-3 tbsp water (the dough must NOT be wet, just add enough to make it stick together)
Filling, anything you like. In these raviolis, I made a mix of:
Grated cheddar cheese
Salt and pepper
400 g tomato passata
2 tbsp balsamic vinegar
4 tbsp lemon juice
Grated Parmesan cheese
Finely cut basil (chiffonade)
1. In a bowl, combine the ingredients for the filling and set aside.
1. Place the psyllium in the water for a few minutes to swell. Then add to the other ingredients.
2. In a food processor, combine all the ingredients, except the 1-3 tbsp water, for the dough.
3. Let run until well combined, then add the water drop by drop and stop as soon as the dough forms a ball. Sometimes, depending on your type of food processor, the dough will stay in crumbles. Then press the crumbles into a ball by hand. The dough should be dry, not wet.
4. Take a piece of dough and roll out (with a rolling pin) into a rectangle. Run though a pasta sheet maker on the largest setting. Fold 2 flaps on top (so that you have a third left of the size of your rectangle) then run through the pasta maker again. Keep on doing this until you get rid of any tears or holes. Then you can go for a smaller setting. Then repeat and do one smaller setting still. If you a working by hand with a rolling pin only, follow the same folding steps and stop when the sheet feels elastic and is thin enough for a ravioli.
5. You now have your first ravioli sheet. Dust one side with rice flour and place it flour side down. Make another sheet of ravioli which will soon go on top.
6. Using a ravioli shape (or not), place small fillings on top of the sheet. Cover with another sheet and, if using a ravioli shape (as in the photo) then separate the raviolis with a rolling pin, otherwise cut them into raviolis with a knife.
7. Make all the raviolis you need.
8. Cook in a large pan of boiling water for 2-3 minutes.
1. Combine all ingredients for the sauce and simmer a few minutes in a pan.
Serve immediately with grated parmesan cheese and basel.