This gluten free ravioli dough is durable, a little nutty (literally) and will fill you up with only a few pieces because the ingredients are nutrient dense and rich with healthy fats. Yeah, sometimes the health coach comes out of me! I can’t help myself. Whatâ€™s even better is that you can now make really good homemade ravioli for Passover. You can fill them with anything you want; pesto, mushrooms and onions, ricotta and spinach, ground meat…and don’t forget the toppings!
Almond Flour Ravioli
- 1 1/2 cups almond flour
- 1/4 cup extra virgin olive oil
- 2 Tbsp arrowroot flour + extra for sprinkling on work surface (can use potato starch or tapioca starch)
- 2 eggs
- 1/2 tsp salt
- Bring a pot of water to a boil.
- Add all of the dough ingredients to a food processor; almond flour, arrowroot flour, eggs, oil and salt. Blend for 30 seconds, until a dough is formed but still a bit sticky. Sprinkle more arrowroot flour on the counter then placed the dough on the flour. If you’re dough is too sticky (every almond flour is a bit different), you can more of the flour right into the dough, 1 tablespoon at a time.
- Slice the dough into four pieces and knead each piece with a bit of the arrowroot flour until it is no longer sticky.
- Roll each piece of dough out to around 8 inches long and 2-3 inches wide. Top two of the sheets of dough with a filling of your choice (pesto, mushrooms, etc.) with 1 inch between each.
- Top the filling with another sheet of dough and press down around the filling. Cut three circles with a 3-inch round cookie cutter. Repeat this process until all of the ravioli are filled. You can reuse the extra dough to make more ravioli.
- At this point, the water should be boiling on the stove. Place 4-5 ravioli at a time in the boiling water and boil for three minutes. The ravioli should float to the top when they are done.
- Remove the cooked ravioli with a strainer and placed them right on your plate. Garnish with pesto, tomato sauce, cheese, fresh herbs…