Hey y'all! Happy Friday!!
I am so happy with how these raviolis turned out; they are absolutely perfect! I knew that these ravioli were a keeper when my brother Harrison said, "These are the best ravioli I've ever had, gluten-free, or non gluten-free!" The texture is spot on and the flavors are amazing. If you are a cheese lover, like me, you will love the three cheese filling which includes; ricotta, mozzarella, and Parmesan.
|Cut dough into heart shapes...|
|Then stuff with cheese..|
|Then seal edges..|
I made these ravioli red and in heart shapes; they are perfect to make for Valentine's Day dinner! Although they are slightly time consuming to make, they are totally worth it! Nobody will know that they are gluten-free!! Writing about these ravioli are making me hungry, and it's only 10 in the morning!!
Let's get to cooking!
Three Cheese Stuffed Banana Flour Raviolis (makes about 16 raviolis)
- 1 1/2 cups all purpose gluten free flour blend
- 3/4 cup WEDO banana flour
- 1 cup beet puree ( I pureed four cooked beets)
- 2 tablespoons olive oil
- 3 eggs
- pinch of salt
- 1/2 cup ricotta
- 1/2 cup shredded mozzarella
- 1/4 cup Parmesan
- tapioca starch, to flour surface
Pulse together banana flour, flour blend, salt, and beet puree in food processor. Add in eggs, one at a time. Then add in olive oil and a pinch of salt. Blend until mixture is a firm dough.
Dust surface with tapioca flour. Roll dough into a ball and knead for about 2 minutes. Dust a rolling pin with tapioca flour and roll out dough into a rectangle shape, about 1/4 inch thick. Using a heart shaped cookie cutter, cut out dough.
Remove cheese filling from fridge. Place about 1/2 tablespoon of filling into center of cut dough. Line up with another ravioli, and seal edges with fork. Repeat until all ravioli are stuffed and sealed.
Bring a pot of salted water to a slow boil. Once boiling, add in ravioli. Boil for about 7 minutes. Strain, and serve! I served mine with a pesto sauce (my recipe here ,) but you can serve it with whatever you'd like!! Enjoy!!