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Vegan and Gluten Free Ravioli

Pamela Wasabi is a Miami plant-based chef and health educator and part of the Seed Food and Wine family.

Growing up my favorite dish were Raviolis. Spinach and Ricotta to be exact. Now growing into plant based cuisine, I was not quite fond of fennel. However, I had to work with it several times and I warmed up to it, and now it became a favorite. To join these two sides of me, I made my favorite with my favorite. Rice Ravioli with Fennel Pesto and Rose Bechámel.

Had to go gluten free again, my cooking has always been but I had gluten when eating out. Therefore, I was so glad to learn how to make gluten free pasta, and now morph the recipe into these beautiful raviolis.

Vegan and Gluten Free Raviolis

  • Servings: 8 Pieces

  • Time: 35mins

  • Difficulty: Medium

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Ingredients – 1 Cup of Brown Rice Flour – 1 C of Gluten Free Oat Flour – 1 C and 1/3 C of Arrowroot – 2 Tbsp of Xanthan Gum – 3/4 Tsp or 1 Tsp of Pink Salt – 1/2 C + 2 Tbsp of Warm Water – 1/4 C of Golden Flax Meal – 1/4 C of Macademia or Olive Oil – 1/4 C of Water

Directions – In a small container mix the warm water with the flax meal, whisk it with a spoon and set aside. – In another bowl, mix all the dry components, the rice flour, oat flour, arrowroot, salt and xanthan. – Then add the flax mixture, plus the rest of the liquid ingredients to the bowl and mix. You may start with a wooden spoon and then finish up with your hands to really massage the dough. – Flatten it out between two parchment paper sheets and roll it with a roller pin. I went rolling the pasta as thin as 1/8″. – Cut out your pasta with a ravioli cutter or cookie cutter. – To assemble the ravioli, have your filling ready, already cooled down. – With the tip of your fingers wet the edge of all the cut out noodles – this acts as glue. And have some water handy to dip your finger again if needed. – Put a small amount of your desired filling in the middle and sandwich the noodle with another noodle to make the ravioli. – Press the edges with your fingers, or a fork. Then, if you have a pastry cutter wheel (it looks like a pizza cutter but with wrinkled edges, finished the edge of the ravioli with it to give it a more elevated look) – Boil 2 Quarts of water with an abundant amount of sea salt (3 -4 Tsp) – Add raviolis and cook for 8 minutes. – If you want to freeze them you may do so, do not cook them prior, simply freeze them after you sandwich them

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