Welcome to ravioli #4 in the ravioli-making series. This one can be made dairy free! And here’s a NEWS FLASH! I just changed up the prep to make it SO MUCH FASTER AND EASIER. You see, I roll dough fairly often, and in some cases it is that activity alone that becomes the dealbreaker in time and/or motivation to make a recipe like this. We all have our days when we just can’t get the desire to cook and need to break through it to have something really satisfying. Let me set the expectation for you – this really isn’t a big deal to do once you get started (just make sure you have all of the ingredients ready to go, or that frustration will just grow)!
I was getting tired of hand rolling tortillas, so I bought a cast iron tortilla press and when I saw the perfection of the shape and size of my tortillas, I figured it would work with my other doughs (ravioli, pizza crust and even egg rolls [that’s a great recipe I will be posting sometime this year]), which it did! So now I don’t drag my feet when it comes to making these because it’s really not a big deal or a time hogger once I get started. So, for about 20 bucks, I have another gadget with multiple uses! Don’t have or don’t want a tortilla press among your kitchen gadgets? No problem, just follow the original instructions for rolling the dough (photos at the bottom of this post). For more ravioli flavors, go to the recipe index to get them!
Gluten Free Chicken Pesto Ravioli
Always double check your ingredients for Gluten Free status before using!
Curious about ingredients used in this recipe? Click here for info and sources!
For the Filling:
- 1/2 Cup Basil Leaves (fresh), Loosely Packed
- 2 Tablespoons Olive Oil
- 2 Tablespoons Almond Flour
- 1 or 2 cloves Garlic, Minced
- 2 Tablespoons Nutritional Yeast or grated Parmesan Cheese
- 1/2 Cup Chicken, Cooked and Shredded/Chopped
- 1/4 teaspoon Salt
- 1 Egg White
For the Dough:
- 1 Cup Tapioca Flour
- 1/2 Cup Almond Flour
- 2 Eggs
- 1/4 teaspoon Salt
- Put all of the filling ingredients in a food processor and pulse until the filling is mixed into a uniform texture - not too lumpy, but not too mushy.
- Place in the fridge until ready to fill the dough.
- Cut 13 pieces of parchment paper into strips that are 3 1/2" by 6".
- Combine all of the dough ingredients and mix until a ball forms, kneading the dough as necessary. The dough will be a little sticky, but not too sticky. If the dough is too sticky, knead in 1 Tablespoon of Tapioca at a time until you achieve smooth, but not sticky. If too dry, knead in 1 Tablespoon water at a time until you achieve smooth, but not sticky.
- Divide the dough in half, then divide each half into 6 balls.
- Choose your method of rolling the dough - use a rolling pin or a tortilla press for faster results. (See the photo below the recipe on the webpage for visual instructions)
- Shape one of the balls into a short rope (about 1/2" wide by 2-3 inches long) and place in the middle of one piece of parchment.
- Place another piece of parchment on top and roll (front to back and side to side) to create a flat piece of dough that's at least 2 1/2" wide by 4 1/2" long (it doesn't need to be perfect, just large enough to pinch the edges around the filling). The tortilla press method will produce a much more rounded, but ample-sized noodle, and the result will be an almost half-moon shaped ravioli.
- Slowly peel back the top layer of parchment and set aside.
- Place about 2-3 teaspoons or so of filling in the center of the dough (well away from the edges).
- Pull the ends up together and gently pinch to create the top of the ravioli. Now gently pinch the sides shut.
- Leaving the parchment in place, put the ravioli into a plastic zipper bag. Repeat until all of the ravioli are made.
- Place the bag of ravioli in the freezer and let them freeze for at least 30 minutes, but longer is better.
- When ready to cook, boil a pot of water (a small pot is fine, just make sure it is large enough to accommodate however many ravioli you'll be serving).
- Peel the paper off of each ravioli and place in the boiling water one at a time, gently stirring to make sure they don't stick to the bottom of the pot.
- Boil gently for about 15 minutes.
- Drain the water off of the raviolis and serve.
This one pairs well with olive oil or butter, with a little garlic sautéed into it. Top with julienned basil leaves.
Roll the dough by hand:
Or, use a tortilla press!