Gluten-Free Ricotta
| Serves: | 4 |
| Cooking Time: | 5 minutes |
| Prep Time: | 45 minutes |
Ingredients
- 240 g gluten-free flour
- 1/2 t xantham gum
- A pinch salt
- 2 egg yolks
- 3 Free-range eggs, beaten
- 1/4 Tbsp cinnamon, for sprinkling
- 3 Tbsp olive oil, to drizzle
- pink peppercorns, to garnish
- 156 g brown rice flour
- 88 g sorghum flour
- 1 tsp corn starch
- 37 g potato starch
- 14 g xantham gum
- 4 marinated artichokes, finely chopped
- 2 tbsp ricotta
- 6 garlic cloves, finely chopped
- 1/2 lemon, cut into 8 slices for garnishing
- sea salt and freshly ground pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a mixing bowl, combine all the dry ingredients and the egg yolks and mix to form a dough. Knead on a lightly floured surface until smooth and elastic.
- Roll out the pasta dough using a pasta machine or a rolling pin to make ultra-thin sheets. Cut into 5 x 5 cm squares and place 1/2–1 T filling in the middle of half the pasta squares.
- Beat the remaining eggs and use to lightly brush the edges of the squares. Top with the remaining pasta squares, carefully press the air out of the sides and pinch closed the edges of each ravioli.
- Cook in simmering water for 4 to 5 minutes, or until cooked through.
- Dry-fry the cinnamon in a hot pan for 10 seconds and add the olive oil. Drizzle the oil over the ravioli and scatter over the pink peppercorns. Serve immediately.
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