It turns out, vacation is bad for my health. I indulged quite a bit, and when I went to have a physical last week, I had gained 4 lbs and my blood pressure was super high. Oops! I’m back to work and back on the wagon now.
Last week, I really wanted toasted ravioli, but I did not want to make a mess of my stovetop. I decided to try baking them, and I will probably do it this way from now on.
- 2 cups all purpose gluten free flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 extra-large egg (room temperature)
- 1 tablespoon unsalted butter (room temperature)
- 2 tablespoons olive oil
- 1/2-2/3 cup warm warm water
- Ravioli stamp like this one (or if you have talent, cut squares by hand)
- 2 eggs (lightly beaten)
- Crushed pretzels or GF bread crumbs
- 1 8oz container of ricotta
- 1 cup grated mozzarella
- 1 egg lightly beaten
- 2 T fresh minced basil
- 1 T fresh minced oregano
- 1/4 t garlic powder
1. In food processor or stand mixer, mix all ingredients EXCEPT the water together until well-blended. Let it go for a couple of minutes to activate the xanthan gum.
2. After blending for a couple minutes, add the water in a slow but steady stream while the machine is on, until the mixture comes together in a ball. It should look like very stiff play-doh.
3. Divide the dough into 4 balls. Roll out each ball of dough between two sheets of plastic wrap until it’s about 1/8″ thick (about the thickness of a nickel) or through your fancy-shmancy pasta roller. You don’t want it to be too thin or it will fall apart when you boil it; if it’s too thick, it will be gummy. Stamp or cut squares.
4. Preheat oven to 375. Make filling. Please one small teaspoon on one square. Top with another square and press firmly to seal (you may want to use a bit of water). Dip ravioli in egg wash, and then bread crumbs. Spray a baking sheet with cooking spray. Place raviolis on baking sheet and lightly spray tops with cooking spray. Bake 12-15 minutes until golden brown.