Gluten-Free Ravioli with Mushroom

Always thought that ravioli is a difficult dish to prepare?

Read this article and be surprised at how quick gluten free ravioli can be had. Ravioli is a personal favorite.

It is one of those dishes that I love to serve for my dinner guests.

It’s delicious and very filling. Moreover, I can make one in less than 30 minutes.

Ravioli is a traditional Italian pasta dish that is widely popular.

It is made by stuffing squares of pasta dough with a filling. It is readily available in many supermarkets.

I have a friend who always stocks up on ravioli because it is his go-to meal during those lazy evenings.

You can also make one at home especially if you follow a gluten-free diet.

In this post, I will discuss how to make gluten-free ravioli with mushrooms.

The mushrooms can add up to the nutritional value of this dish.

Health benefits of mushrooms

Mushrooms have one outstanding feature— it is the only food source of vitamin D, which promotes bone growth and development, among other health benefits.

Similar to us humans, mushrooms are capable of producing vitamin D when they are exposed to sunlight.

Mushrooms are also high in antioxidant that fight off cancer.

In fact, a study conducted by experts at the Penn State University showed that mushrooms have as much antioxidant as red peppers.

These benefits are just a few reasons why the likes of mushroom supplements are a growing health trend.

With my gluten-free mushroom ravioli recipe, you are essentially making little mushroom supplements of your own!

Gluten free ravioli with mushrooms recipe

This recipe can make 12 to 15 servings.

You can freeze unconsumed pasta for up to two months.

Place it in an airtight container and put the latter in the middle of the freezer.

Ingredients:

Two large eggs
One-fourth cup of Parmesan cheese
Half teaspoon of salt
Pinch of pepper
One-fourth cup unsweetened coconut milk
One tablespoon of olive oil
Four ounces of chopped wild mushrooms
Two tablespoons of chopped fresh herbs like thyme, parsley, and basil
One pound of uncooked homemade pasta
Egg wash consisting of one large egg beaten with a tablespoon of water
Gluten-free flour

Step by step guide:

Let’s begin by making the filling. Place the egg whites in a food processor. Add salt and pepper. Whip for 2-3 minutes, or until the egg whites start to stiffen. Add cream in a slow and steady stream. Beat this mixture to create a mousse.
Heat oil in a sauté pan. Add the mushrooms and chopped herbs. Saute these for 3 to 5 minutes, or until the mushrooms start to turn colored brown. Add the mushroom mixture as well as the Parmesan cheese to the mousse. Pulse the food processor so that the ingredients are well blended. Add seasonings then refrigerate the filling for at least 30 minutes.
Make the homemade pasta dough by following the instructions. Then slice the dough into eight equal pieces. Using a rolling pin dusted with gluten-free flour, shape each piece into rectangles similar to that of a playing card. Cover this with plastic wrap.
Bring in the pasta into an electric pasta machine using the widest setting. Fold the dough ribbon in half and run it through the pasta machine one more time. Narrow the setting of the pasta machine and then put the dough ribbon through one to two more times. You should aim to have eight pasta ribbons measuring 8 by 4 inches.
Put the dough ribbons on a parchment paper-lined baking sheet. Lightly dust it with gluten-free flour. Cover with plastic wrap then continue to roll out the remaining dough until you have used up all the dough. Place the dough ribbons on the baking sheet then cover it.
Brush the pasta ribbons with egg wash. Put a tablespoon of filling right in the center of the pasta ribbon. Don’t overstuff the ravioli as it can be difficult to seal it.
Brush another pasta ribbon of the same size with egg wash, then put it over the top of the pasta ribbon with the filling. Gently press around the filling to seal it.
Using a knife, cut the edges. Each ravioli should be around 1.75 to 2 inches in shape. Repeat the process with the other pasta ribbons.
Transfer the ravioli to another baking sheet with parchment paper and dusted with gluten-free flour. Using a slotted spoon, place the ravioli in a pot of boiling water with salt. Cook the ravioli for about 7 minutes or until they become firm and tender.
10.Remove the ravioli from the water and drain completely. Top it with your favorite sauce before serving.

It’s really up to you to decide on the sauce to use.

But if you’re clueless on what to use, why not try brown butter sage sauce?

This nutty-flavored sauce is simple and tasty; you’ll only need two minutes to prepare it.

Ingredients:

Six tablespoons of butter
One-fourth cup of fresh sage leaves, minced
Parmesan cheese

To prepare this sauce, melt the butter in a skillet placed over medium heat.

Add the sage leaves and let it simmer until the butter has turned light brown in color.

Remove from heat then pour this over the cooked ravioli.

Garnish with cheese before serving.

Conclusion

Ravioli is a dish that’s truly yummy and nutritious.

You can prepare and enjoy it in less than an hour.

The gluten-free ravioli with mushrooms recipe I shared in this article is highly recommended to people who want to enjoy the popular Italian dish but who are suffering from celiac disease.

What do you think of this recipe?

Let me know your thoughts by writing in the comments section below.

Hi friends, I’m Susan from http://www.cookthestone.com. I spent most of my time in the kitchen to make tasty meals for my family. The feeling when your husband and your kids are full with food cooked by you is amazing. I understand and want to share my experience with you. Hope they can help you in your daily life. I will very appreciate your encouragements in the comment section below. Thank you!

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