Oh ravioli, I love you but you can be so difficult to master without eggs and all purpose flour. Well, I've tried a lot of raviolis and this was the first I was proud to call my recipe. You should definitely use a blend of white and brown rice flours because I tried a white rice ravioli and it was way to ricey tasting (lesson learned). I also realized that I needed to use all my weapons in the kitchen to make this dough pliable...so that meant more than a simple xanthan gum addition - bring on the flaxseed and psyllium. If I owned a dough roller, I would have tried to use it though not sure if this dough would have made it through without crumbling BUT it may have and that would have really helped in getting it nice and thin. That is the key to perfection is thin dough. You do not want your raviolis to be all dough. The filling is truly the main focus and should be able t shine. With too much dough, the filling will be overpowered.
I didn't have the chance to share my filling recipe today but will try to get that up early next week. Happy Raviolis!
1 – ¾ cup white rice flour
¾ cup brown rice flour
1 tsp xanthan gum
1 tsp flaxseed powder
2 tsp psyllium husk powder
1 tsp salt
1 cup warm almond milk
2 Tbsp olive oil
Add all your dry ingredients (white rice, brown rice, xathan gum, psyllium, salt) into a large bowl. Stir together with a fork using somewhat of a whisking maneuver. Slowly add in your warm almond milk and olive oil. First, you'll want to stir together with the fork then you'll need to get your hands into the bowl and begin kneading the dough into a ball. Once the dough is in a ball, remove from the bowl and flour a dry surface so you can knead the dough using some major arm power. I like to knead the dough for a good solid 10min but probably wouldn't hurt to go longer.
Once you're finished kneading the dough, you'll roll the dough onto a piece of parchment paper. This is probably the trickiest part. You want to get the dough as thin as possible. Using a pasta roller sometimes could work but gluten-free vegan pasta is not as pliable as typical dough so you'll probably have to stick with the old fashioned rolling pin (floured rolling pin) and just be patient. I broke the dough into sections and using the parchment paper, laid each sheet of dough on top of the other.
I will finish up this piece next week showing how to make the perfect ravioli filling. If you want to get started with ravioli today, get creative! You can fill ravioli with anything just sintch the sides of the dough when finished filling and plop into boiling water until they rise to the top but more on that later...