Ravioli con farine senza glutine 
Ravioli with Gluten-Free Flours
I decided to make these ravioli because I had some leftover gluten-free flours at home, along with some fresh sheep’s milk ricotta and leftover spinach. I wanted to make a pasta dish without wasting anything, so I got cooking!
Ravioli with Gluten-Free Flours
I decided to make these ravioli because I had some leftover gluten-free flours at home, along with some fresh sheep’s milk ricotta and leftover spinach. I wanted to make a pasta dish without wasting anything, so I got cooking!
Cooking Instructions
- 1
Mix the flours together, then add the eggs and salt in the center. Use a fork to combine everything. Transfer the dough to a work surface and knead until smooth and elastic.
- 2
In a bowl, add the cooked spinach (well-drained and sautéed in a pan with olive oil and a garlic clove for about 20 minutes), then let cool. Add Parmesan cheese, drained ricotta, salt, and pepper. Chop the sun-dried tomatoes and raisins (soaked for 5 minutes) very finely and add them to the mixture. Place the filling in a piping bag.
- 3
Take the dough from the fridge and roll it out into a thin sheet. Pipe small mounds of filling onto the dough, then cover with another sheet. Place the ravioli on a tray dusted with flour. I stored some extra ravioli in a food-safe bag and froze them until ready to use. Boil the ravioli in homemade vegetable broth, drain, then sauté with olive oil and sage. Serve with a little broth on the plate.
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