I am jumping for joy over this recipe!!! This gluten free ravioli dough is durable, a little nutty (literally and figuratively) and will fill you up with only a few pieces because the ingredients are healthful and rich with nutrients. What’s even better is that I can now make homemade ravioli for Passover. I made a fresh homemade kale pesto for the filling and topped the ravioli with even more pesto, fresh lemon juice and crunchy pine nuts.
Gluten Free Ravioli Dough
1 1/2 cups almond flour
1/4 cup extra virgin olive oil
2 Tbsp arrowroot flour + extra for sprinkling on work surface
2 eggs
1/2 tsp salt
Kale Pesto
3 cups fresh chopped and stemmed kale
1 cup fresh basil
1/2 cup pine nuts
1 Tbsp lemon juice
1 garlic clove
1/4 tsp salt
1/8 tsp pepper
1/4 cup extra virgin olive oil
Garnishes
kale pesto
extra virgin olive oil
lemon juice
pine nuts
In my Vitamix, I combined the kale, basil, pine nuts, lemon juice, garlic, salt and pepper and blended to combine.
With the blender running, I drizzled in the olive oil until the pesto was thick. I set the pesto aside on the counter while I worked on the dough.
I placed a medium pot of water on the stove and brought it to a boil. While the water was heating up, I washed the Vitamix then added all of the dough ingredients; almond flour, arrowroot flour, eggs, oil and salt. I blended for 30 seconds (in a regular food processor, this could take up to a one minute) until a dough was formed but still a bit sticky. I sprinkled more arrowroot flour on the counter then placed the dough on the  flour.
I sliced the dough into four pieces and kneaded each piece with a bit of the arrowroot flour until it was no longer sticky.
I rolled each piece of dough out to around 8 inches long and 2-3 inches wide on the arrowroot flour. Don’t be shy with the flour! You can even roll out the dough on parchment paper to help it from sticking. I topped two of the sheets of dough with three dollops of the kale pesto filling with around an 1 inch between each.
I topped the filling with another sheet of dough and pressed down around the filling. I then cut three circles with a 3-inch round cookie cutter.
I repeated this process until all of the ravioli were filled. You can reuse the extra dough to make more ravioli.
At this point, the water was boiling on the stove. I placed three ravioli at a time in the boiling water and boiled for three minutes. The ravioli should float to the top before they are done. I removed the cooked ravioli with a strainer and placed them right on my plate. I garnished with more kale pesto whisked with a bit more olive oil to thin it out, some pine nuts and fresh lemon juice. Divine!
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