Gluten-free, vegan, Homemade Ravioli filled with Spinach and Smoked Tofu and served with creamy vegan Mushroom Sauce.
One thing that I really missed since going gluten-free was Ravioli. I have tried several recipes before but the results were very disappointing. The following recipe was a really successful attempt. The basic recipe for the ravioli noodles can be used for other noodle types as well or ravioli with a different filling than described here. I will add more recipes for different fillings and sauces over time, as I really love ravioli :)!
For the ravioli noodles I used freshly ground brown rice flour and potato starch. My dough was originally too dry and I had to add a lot of water to achieve the right consistency. The amount of water needed strongly depends on the type of flour used, so please adjust water amounts as necessary. Rolling out the dough and filling the ravioli may take some practice. I used a simple cookie cutter to cut my ravioli, although there are more sophisticated tools out there to roll out the dough and shape ravioli, e.g. a Ravioli Maker or a Pasta Maker … maybe worth to buy someday. Anyway, my ravioli looked really good – the taste was even better :).
Combine rice flour, starch, xanthan gum and salt in the bowl of a stand mixer. On medium speed, slowly add oil and warm water. If the dough is too sticky, add more flour, if it is too dry and not holding together well, add more water.
Cover dough with plastic wrap and let rest in the fridge for 30 minutes.
For the filling
Puree spinach and smoked tofu in a food processor. Add garlic clove and salt to taste and set aside.
For the sauce
Sauté mushrooms and onions in olive oil until nearly all of the water has evaporated.
Add soya cream and vegan sour cream and cook on medium heat for about 5-10 minutes.
Season with salt and pepper to taste.
Making the Ravioli
Once the dough has rested, divide it in quarters for easier rolling. On a floured surface, roll out sections of the dough until about 1/8 inch thick.
Place about 1/2 tsp of filling two inches apart from each other on the sheet of pasta.
Moisten the dough around the filling mounds, place another sheet of pasta on top and gently press down around the outside edges of the dough to seal - try to get all of the air bubbles out.
Cut your dough into squares or use a cookie or ravioli cutter.
Keep the ravioli separated from each other to avoid them sticking together.
Bring a large pot of salted water to boil. Boil your ravioli for about 6-9 minutes, until al dente, carefully remove with a slotted spoon and place on a plate.
Drizzle with sauce and garnish with fresh parsley.