Gluten-Free Ravioli: A Chickpea Dream!
Hey there, fellow food adventurers! Today, we're diving headfirst into the wonderful world of homemade pasta, but with a twist! Get ready to be amazed by our star dish: vegan, gluten-free ravioli made with chickpea flour! Yes, you heard right, and trust me, it's as delicious as it sounds.
My Pasta Pilgrimage
Let me tell you, this recipe was a journey. I started with grand plans of fresh, spring-inspired ravioli, filled with bright green peas and mint. But being a bit of a perfectionist (okay, a lot!), I was determined to nail a gluten-free dough that was different and exciting. My first few attempts using chickpea flour were, well, let's just say underwhelming. My brutally honest taste tester (thanks, Duncan!) wasn't impressed either. The texture was... not ideal. I was ready to throw in the towel and point you towards my trusty gluten-free pierogi recipe, but something inside me wouldn't give up.
Then, it happened! I tweaked a few things – a dash of this, a swap of that – and BOOM! Jackpot! This chickpea flour ravioli is not only delicious but it's also surprisingly close to the real deal. The dough is easy to handle, rolls out beautifully thin, and has a satisfying chew that doesn’t taste too 'chickpea-y'. Even the biggest pasta snobs in my house are fans. If you're not going gluten-free, feel free to use your favourite wheat dough recipe.
Ingredient Spotlight
Let's break down what makes this dough so special:
- Psyllium Husk: This is the magic binder, just a small amount makes a big difference. It's super cost-effective and available as a powder or whole husks. For this recipe, I highly recommend the powder for a smooth dough.
- Chickpea Flour: The star of the show! It provides the gorgeous yellow color and earthy flavor. This is also known as besan or gram flour and can be found in most supermarkets or your local corner store. Always sift it as it tends to clump.
- Tapioca Starch: Also known as tapioca flour, this adds suppleness to the dough. It's widely used and important in Asian, African and South American cooking. Cornstarch is not a great substitute here, so do try to get your hands on tapioca starch.
- Olive Oil: Any vegetable oil will work for extra flexibility and moisture.
- Water: Precision is key here! I recommend weighing your ingredients. The amount of water needed can vary depending on the flour, so add it gradually. The dough should feel like play-doh – smooth and supple, not sticky.
- Rice Flour: This is perfect for dusting, it doesn't absorb into the dough unlike chickpea flour
The Filling - Spring in Every Bite
Our filling is delightfully simple: frozen peas, a bit of sautéed leek and garlic, fresh mint, miso paste, lemon zest and juice. Blend until smooth and if too loose, add a tablespoon or two of breadcrumbs or almond flour to thicken it up.
Let's Make Some Ravioli!
- Dough Prep: Combine all dry ingredients in a bowl, add oil and water and mix using a spoon first then your hands until a uniform dough is formed. Knead well and rest it.
- Rolling: Divide the dough and roll it as thinly as possible on a rice-floured surface. A pasta machine would work well too.
- Assembly: Mark out the ravioli, place a small dollop of filling in the center, and gently seal with another piece of dough or by folding over the existing dough. Press around the filling to ensure a good seal then cut each raviolo out. I like to run my fingers around the edges just to be extra sure.
- Cooking: Gently drop the ravioli into simmering water and cook for about 3 minutes, or until they float to the top.
- Serving: Top with your favourite vegan pesto, a drizzle of olive oil, and some fresh salad greens, like pea shoots.
Recipe
Yields: 24 ravioli
Prep Time: 40 mins
Cook Time: 15 mins
Ingredients
Filling:
- 130g frozen peas
- 2 tsp olive oil
- ½ small leek, white and light green part only, sliced
- 1 garlic clove, diced
- Fresh mint leaves
- 2 tsp white miso paste
- Zest of ½ lemon + 1-2 tbsp lemon juice
- Salt and pepper to taste
- 1-2 tbsp breadcrumbs or ground almonds (if needed)
Gluten-Free Pasta Dough:
- 1 tsp psyllium husk powder
- 100g chickpea flour
- 60g tapioca starch
- ½ tsp sea salt
- 2 tbsp olive oil
- ¼ cup water
- Rice flour for dusting
Topping:
- Vegan pesto or olive oil
- Salad leaves, like pea shoots
Method
Filling:
- Boil the peas, drain and plunge into cold water.
- Sauté leeks and garlic until soft.
- Combine all the filling ingredients (except breadcrumbs) in a food processor and blend until smooth. Add breadcrumbs to thicken if required.
Gluten-Free Pasta Dough:
- Combine psyllium powder, sifted chickpea flour, tapioca starch, and salt. Mix well.
- Add olive oil and water, and knead until dough is smooth and non-sticky. Rest the dough for 30 minutes.
- Divide dough in two, roll each part out thinly and cut the ravioli shapes.
- Fill, seal and cook the ravioli in simmering water for 3 minutes.
- Serve topped with pesto, a drizzle of olive oil and fresh salad leaves.
Notes:
- For a regular dough use your favourite wheat dough recipe.
- For other fillings, try broad bean, wild garlic, spinach and 'ricotta', cabbage and mushroom, pumpkin and 'ricotta', or beetroot and walnut.
A Few Last Words
This gluten-free ravioli is a labor of love, but so worth it! It's perfect for a special occasion or just a cozy night in. So grab your aprons, get creative, and let's get cooking!