When Kristen proclaimed September’s Challenge to be Pasta and Cheese; well, that was the motivation I needed to make some Melody-approved gluten-free pasta!
I researched many recipes, but I wanted one with spinach. The best one I found here. I made a few tiny adjustments, but it came out perfectly on the first try!*(I need to make a comment here for garbanzo bean flour haters: Yes, it does smell/taste very strong while you’re mixing it up – but I didn’t even get the slightest hint of that flavor after the ravioli were cooked. Try it! The high protein content makes it a wonderful addition to pasta dough.)*After I had mixed in enough cold water for the ingredients to start coming together, I turned it out & kneaded a few turns. While the dough was resting in the frig, it was time to make the filling.I chose provolone instead of mozzarella because that’s what our favorite Italian restaurant uses on top of all pizzas and in many of their dishes.I was planning on using the pasta attachment for my KitchenAid, but figured I needed it to be rolled wider to fit bunches of raviolis on at one time.WELL! My arms are soooooooo fatigued from rolling all that stiff dough! Next time I will use the machine! I found that if I rolled too much at a time, it just dried out.My 19-year-old Pampered Chef Cut-N-Seal® was the perfect tool. After an egg wash & dollop of cheese, the tops fit on and sealed so nicely.I slipped them over to a waiting platterthen covered each stack in plastic wrap to wait until closer to the dinner hour. (Which was later than usual because of marching band practice/drama parent meeting…)Now the ravioli are ready for a salty
Why don’t you check out these links for more pasta & cheese goodness: