While I greatly enjoy corn pasta, I recently had a great craving for ravioli. Finding a ravioli that is gluten/dairy-free and vegetarian is more than a little difficult so making my own turned into the best option. I decided to combine a few recipes I saw online and came up with a new favorite.
I quickly mixed up the gluten-free pasta recipe from King Arthur Flour and was satisfied with the result. I'll roll it out a bit thinner next time. I but the pasta into squares for my ravioli and any excess into noodles (I had these the next day with some homemade pesto).
While the pasta dough rested I started on my filling. The wild mushroom ravioli I'd seen recently on the Vegetarian Times website looked promising so I mixed that up.
After lots of chopping and a little cooking, I ended up with this.
At this point I started making my raviolis. I used a little water and a fork to seal my edges and kept them in the fridge until supper time.
Boil your raviolis until they begin to float--fresh pasta cooks quite quickly. Toss a few frozen peas in near the end of cooking. Drain and add to the sauce you've been working on.
For a vegan brown butter sauce, heat equal parts extra virgin olive oil and earth balance over low to medium heat. Add a few chopped sage leaves and wait for the "butter" to brown a bit. Add some salt and pepper to taste. Add your pasta and peas and coat well. Plate and garnish with fresh sage and vegan parmesan.
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