STEP 1: In a bowl, combine your rice flour, cornstarch, gum and yeast.
STEP 2: When everything is well mixed, make a hole in the center and add little by little water. Knead well with your fingers, you will have a sandy dough, do not worry, it is quite normal!
STEP 3: Then add the egg yolk, and knead by hand for 10 minutes, to have a nice smooth dough. When your dough seems ready, cover it with a damp cloth, and let it rest for a good hour at room temperature.
STEP 4: After resting, roll out the dough with a pastry roll, and pass it through a rolling mill until a very thin dough is obtained. If you don’t have a rolling mill, it doesn’t matter. Use your roll, put your dough on a little rice flour, and spread it well with your roll until you have a very thin dough.
STEP 5: Two solutions: Either make 15 large circles with your pasta and reserve (solution 1), or then separate your dough into 2 or 4 large strips 10 cm wide and reserve (solution 2).
Let’s go to the farce:
STEP 1: Cook your spinach in a large volume of salted water for about 8 min. Drain and squeeze out as much as possible. You really have to remove as much water as possible or it will moisten your gluten-free ravioli dough too much.
STEP 2: Chop the spinach finely and mix with the ricotta, parmesan and egg yolk. Set aside.
Mounting:
If we start from solution 1: in the circles, put a little stuffing in each of them, and close them as if they were small empanadas.
If we start from solution 2: Put stuffing spaced enough on 1 strips (1) then cover with a strip of “virgin” dough (2).
With your hands, remove the air between each space of your stuffing (3). Image below.
Then cut them with a knife of the shape you want. Your dumplings must be closed, to prevent your stuffing from going away!
For cooking, put them in boiling salted water for at least 8 minutes.
A little extra: fry them with a little butter to grill them and add parmesan, a little dried tomatoes, a few spinach herbs, salt and pepper!
So, not bad this recipe for gluten-free ravioli right?
