GF Recipes

Gluten-Free Ravioli on Christmas Eve

10 Comments 27 December 2010

Gluten-Free Ravioli on Christmas Eve

Christmas Eve dinner ranks up there with Thanksgiving, Christmas, and Easter dinners for me.  With Christmas morning just a few hours away, excitement has been building all day, so we start the celebration with a memorable Christmas Eve meal.  I usually do the menu planning alone, but this year I asked the Husband if he had any ideas.  I was surprised that he had a suggestion, because he’s usually happy with whatever I make.  But I was extra surprised that he had this suggestion.

How about gluten-free ravioli?

What???  I had never made my own pasta before.  Why would he think that I could make something as complicated as gluten-free ravioli?  And on Christmas Eve?  And hadn’t we agreed that our holiday theme would be “simplicity”?  We enjoyed delicious gluten-free ravioli a few months ago at DaLuciano’s when we were in Chicago.  Maybe those cheesy wonders were still fresh in his memory.

I had no idea how to even begin making ravioli from scratch, gluten-free or not.  So off I went to explore the internet.  I found that while a pasta maker and a ravioli tray might come in handy, they were not a requirement.  And they definitely wouldn’t be cost effective for one special-occassion meal.  So after jostling with the last-minute Christmas shoppers at Williams Sonoma in order to purchase a five dollar pastry wheel, and then elbowing through the aisles of Whole Foods to pick up a few key ingredients, we were ready for a Christmas Eve to remember.

We had a blast sipping red wine, listening to Christmas music, and making a mess as we played with food, and I’m pleased to announce that our Christmas Eve dinner was a success!  I’ll take you through a little photo journal of our experience, and then I’ll give you the recipe for the most delicious ravioli you’ll ever taste.

First, I made the filling, sauteing spinach, mushrooms, and onions in a little olive oil.

Once it cooled, I gently added the cheeses, egg whites, parsley, salt and pepper to the mixture.

After the filling ingredients had been combined, it was time for the fun part.

I followed gluten-free girl’s guidelines for creating the dough (and she used glutenfreeda’s original recipe).

I mixed the flour ingredients in the food processor, and I was immediately glad that we had a package of gluten-free pasta in the pantry as a backup.  I really thought that we’d soon be scrapping this homemade pasta idea after seeing this.

It was a sticky, gooey mess, so I deviated from the recipe a bit and added flour until it finally formed a ball of dough.  I tried to roll the dough out on the floured cutting board, but it was sticking to everything.

Patience is definitely not my strong suit, so the Husband had to step in with his rolling pin skills to form thin sheets of pasta dough.

If not for him, we would have stopped right there.  But, suddenly, the chaos turned into a beautiful culinary dance.  The Husband led as the roller.  And I followed as the ravioli maker.  We were a perfect pair, creating Christmas Eve magic in the kitchen.  So here are the directions step by step.

1.  Place a thin layer of dough on a floured cutting board and drop a few well-spaced dallops of ravioli filling on the sheet.  Then moisten the dough around the filling with water so that the second sheet can form a seal with it.

2.  Cover the bottom layer with a top layer of pasta dough.

3.  Press around the edges of the filling so that there is a seal between the layers, and pinch the filling until you have the desired ravioli shape.

4.  Using a pastry wheel, cut away anything that is not the ravioli, and add the scraps back into the dough ball.

(Either Marcy was very interested in our endeavor, or she was hoping for a bite of cheese.)

4.  Set the ravioli pieces aside on wax paper until you are ready to cook them.

5.  Bring a pot of water to a boil, and drop 5-6 raviolis into the boiling water.  When they rise to the top after only a few short minutes, they are ready.

6.  Remove the ravioli with a slotted spoon and top them with pasta sauce, parmesan cheese, and parsley.

 

Gluten-Free Ravioli with Spinach, Mushroom, and Cheese

Dough Ingredients:

Dough Directions:
1.  Place all ingredients in the food processor and pulse until combined.
2.  Form the dough into a ball on a lightly floured surface and knead for several minutes.
3.  Then wrap the dough in plastic and let it rest for 20-30 minutes.  This is the perfect time to make your filling.

Filling Ingredients:

  • 1 large carton ricotta cheese
  • 2 large handfuls of spinach
  • 1/2 c. chopped mushrooms
  • 1/4 c. chopped white onion
  • 1 handful fresh parsley, chopped
  • 1 cup shredded parmesan cheese
  • 2 egg whites
  • olive oil
  • salt and pepper, to taste

Filling Directions:
1.  Saute the spinach, onion, and mushrooms in olive oil.  Set aside to cool.
2.  Combine all filling ingredients in a medium bowl.

Finishing Touches:

  • 1 jar of your favorite pasta sauce
  • sprinkling of parmesan cheese
  • parsley leaves to garnish

Ravioli Assembly Directions:

1.  Place a thin layer of dough on a floured cutting board and drop a few well-spaced dallops of ravioli filling on the sheet.  Then moisten the dough around the filling with water so that the second sheet can form a seal with it.

2.  Cover the bottom layer with a top layer of pasta dough.

3.  Press around the edges of the filling so that there is a seal between the layers, and pinch the filling until you have the desired ravioli shape.

4.  Set the ravioli pieces aside on wax paper until you are ready to cook them.

5.  Bring a pot of water to a boil, and drop 5-6 raviolis into the boiling water.  When they rise to the top after only a few short minutes, they are ready.

6.  Remove the ravioli with a slotted spoon and top them with pasta sauce, parmesan cheese, and parsley.

Making gluten-free ravioli was a fantastic experience and created a delightful Christmas Eve memory and possibly even a new tradition.

Do you have a Christmas cooking or baking adventure or tradition?  Please share!

Your Comments

10 Comments so far

  1. KarenP says:

    Love, love, LOVE the picture of Marcy! And I love the thought of T in the kitchen making ravioli with you. Never would have pictured this back in college. Now I wanna try making ravioli. Maybe for New Years?

    • Heather says:

      I know, Karen! We’ve both grown up a bit, thankfully. I think at that time I thought all ravioli came from a can!

      You should definitely make ravioli for New Year’s! Your kids would have fun helping you!

  2. Beth says:

    Wow Heather, it looks fantastic! I’m thoroughly impressed :-)

  3. Allie says:

    wow yum! those look so good & pretty easy! i’ll have to give ‘em a try!

  4. Anna says:

    I love making pasta but haven’t tried it since before I was gluten free. I thought about it but when making normal pasta I found it didn’t work well unless I used the 000 Flour so I figured I’d leave it to others but seeing that it’s possible to make it with ordinary gluten-free flour I’ll give it a go next time I’m home.

    I won’t be able to use the pasta maker because I can’t be bothered to make sure it’s cleaned out properly/probably very difficult so I’ll be making it the old fashioned way :P

  5. Amazing looking meal! Definitely qualifies for most beautiful post in your 7 links! :-) I’ve made gf pasta before and it was surprisingly easy (just took some time as you show). It’s time for me to do it again (Mr. GFE loves pasta!). Thanks for the inspiration, Heather! So the question is, will you do the same type of Christmas at home next year? Looking forward to this type of day/evening seems like it would be truly wonderful!

    Shirley

  6. Sharon Bushouse says:

    I tried making the ravioli. I had made it years ago using regular white flour and it turned out wonderfuly. I now know there is a difference in Gluten free flours. The one I picked out was not made for pasta. It was not only terribly hard to roll out thin, it cracked, fell apart and I ended up making a sort of lasagna out of it, lol. Tasted fine but now I found another flour that I think Might ?? work.Wish me luck!

    • Heather says:

      Gluten-free flours are so tricky!!! I had my best luck with the Ahern’s mix, but you need to mix it yourself. WELL worth the time spent. Once you have the mixture you can use it for anything…muffins, breads, etc. It’s wonderful! I hope your second attempt is successful, Sharon!


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  1. Home for the Holidays…Gluten-Free Style: Christmas Breakfast Casserole | Gluten-Free Cat - 19. Dec, 2011

    [...] think of being home for the holidays, you can almost taste the pie, the turkey and stuffing, the Christmas Eve ravioli, the Christmas morning egg casserole…  My friends and I have been sharing the gluten-free [...]

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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