My first recipe for the dough to make ravioli I developed many years ago, when there were only few gluten free flour mixes available. It was based on Orgran plain all purpose flour mix. This recipe served me well for many years and, though I use different flour mix as a better and easier option now, I still leave the recipe with Orgran flour, which is readily available around the world.
Preparation of the dough (recipe I) for ravioli and dumplings with step by step photos of making and rolling the dough, can be found in separate posts for ravioli here, and for dumplings (pelmeni) here.
current recipe for ravioli and dumplings
- 250 g Gluten Free Pastry Flour by Well&Good
- 50g Quinoa Flour
- 2 large eggs
- 100 ml water at room temperature
- pinch of salt.
- extra Pastry flour for dusting
This dough is very easy to make. I have made it many times now, and because it is so easy, I make ravioli and dumplings quite often now, and not only on special occasions, as I did before, because of the delicate dough of my original recipe. I can’t find any faults in current dough. It rolls easily and does not need too much flour for dusting. It has excellent taste and texture, it does not split when kept in the freezer even for 6 weeks (when stored in a glass container with a tight lid) and it cooks perfectly straight from the freezer.
Original recipe created 12 years ago
- 300 g Orgran gluten free all purpose plain flour
- 3 large eggs
- 50 ml water room temperature
- pinch of salt
This gluten free dough is not flexible, and is tricky to work with. You can’t stretch it and you have to roll it very carefully in order not to break it. It is not the easiest dough to work with. However, it tastes wonderful, and though you can’t roll it too thin, the texture is soft and pleasant to bite in. I have found out lately, that the dough gets even better when 50 g of all purpose flour is substituted with 50 g of quinoa flour. Buckwheat and brown rice flours make the dough easier to work with, but add a bitterness to its taste.
Ravioli made from this dough can be frozen, too. The best way to cook them after freezing, is to take them from the freezer, and let them stand for an hour at room temperature to defrost. Never overcrowd the pan when boiling gluten free ravioli, take extra caution when taking them out from the pan.
recipe II, very similar to the method used for the recipe I, I only mix the dough in a bowl and not on a chopping board
- sift the flour into a large bowl, add salt
- make a well in the middle, add eggs, one at a time, and incorporate each egg before adding another (I use a knife with a blunt end)
- add water and slowly mix everything together working from the middle
- press everything together to form a ball, add extra flour if the dough is too wet
- make a log from the dough, cut it in pieces and roll each piece separately
- put a spoon of filling on one piece of rolled dough
- wet it sides with water and cover with larger piece of rolled dough, press them together
- cut extra dough away with cookie cutter
Fillings I usually used with this dough were prawn and leek, made as round ravioli, and quail and leek, made as square ravioli.
You can use any fillings for ravioli or dumplings. They are discussed in a post of making ravioli for Christmas.