Glutenfreie Ravioli mit Pilzfüllung

Gluten-free Ravioli with Mushroom Filling

Pane-Bistecca

Gluten-free ravioli with a mushroom filling are very tasty, but not quite as easy to make as those with gluten. It’s obvious why—the dough lacks elasticity.

But with a little finesse, you can make these wonderful gluten-free ravioli. And if you fill them with a good, well-seasoned filling, they’re twice as delicious.

I think it’s very important that people with gluten allergies can enjoy good food too, because often the bread you find in stores tastes like cardboard, the pasta turns out spongy, and the pastries taste like nothing.

These ravioli taste truly fantastic—it’s all thanks to the filling! Well-seasoned, creamy, and very delicious.

Prep time

35 min

Rest time

40 min

Cooking time

5-7 min

Portions

20 pieces

Total time

1 h 25 min

Ingredients

Pasta Dough

400 g chickpea flour (Schaer all-purpose flour also works)
4 Eggs
1 tbsp Olive Oil

Filling

250 g Mushrooms
1 Onion
1 red Chili
4 Garlic cloves
200 g Cottage Cheese
Salt and Pepper
Paprika

Sauce

1 Onion, finely chopped
2 Garlic cloves, finely chopped
10 g Butter
Thyme
50 ml White Wine
100 ml Cream
chopped Parsley
Salt and Pepper
Paprika
Chili

Instructions

Step 1

To make the dough, place the flour in a large bowl and make a well in the center. Add the eggs and olive oil to the well and mix using circular motions, just as you would with regular pasta dough.

Step 2

Quickly knead into a dough, then knead thoroughly on a work surface, pushing the dough away from you with the palm of your hand and pulling it back toward you. Rotate it 90 degrees and press it away from you with the palm of your hand again. Once the dough is relatively smooth, flatten it, wrap it in plastic wrap, and let it rest for 30–40 minutes.

Step 3

Meanwhile, for the filling, place all the ingredients—except for 50 g of mushrooms—in a blender or food processor and chop everything finely.

Step 4

Finely chop the 50 g of mushrooms and mix them in. Store in the refrigerator.

Step 5

Divide the dough into 2 portions and continue working with the pasta machine. Dust the dough with a little gluten-free flour and pass it through setting 1 of the pasta machine. Fold it into thirds and pass it through setting 1 again.

Step 6

Then roll the dough slice through number 2, then numbers 3 and 4. If necessary, dust the dough with a little flour. After number 2, I cut the dough in half lengthwise. This gives you two dough slices of equal length.

Step 7

Place one slice on the table and spoon small mounds of filling into the center, spacing them about 3 cm apart. Spray the second sheet of dough with water and place it on top.

Step 8

First, press the dough together between the fillings using the edge of your hand, then all around the filling so that no air remains inside. Then cut out the ravioli using a ravioli cutter or a knife.

Step 9

Repeat this process with the second sheet of dough. Place the ravioli on parchment paper. I then froze them.

Step 10

To cook, boil them in salted water for about 5–7 minutes.

Step 11

For the sauce: Melt the butter in a small saucepan. Sauté the onion and garlic until soft. Season, then pour in the white wine and let it reduce briefly. Add the cream and the chopped parsley. Serve the ravioli with the sauce.

Notes

And here are some recipes for regular ravioli (not gluten-free):
Ravioli Caprese with Mushrooms
Heart Ravioli with Mushroom Filling
Cream Cheese Ravioli with Herb sauce
Beet Ravioli with Meat filling

Above Ravioli with gluten-free Flour mix

Below Ravioli with Chickpea Flour

Glutenfreie Ravioli mit Pilzfüllung