Gluten-free Ravioli (Vegan Ravioli)

Prep Time: 40 mins

Cooking Time: 15 mins

Total Time: 55 mins

Servings: 24

Ingredients

Filling

130 g / 1 cup frozen green peas
½ small leek, white and light green part only, sliced
1 garlic clove, diced finely
A few fresh mint (or basil) leaves
2 tsp white miso paste
Zest of ½ lemon + 15-30 ml / 1-2 tbsp lemon juice
10 ml / 2 tsp olive oil
Salt and pepper, to taste
1-2 tbsp breadcrumbs or ground almonds, to thicken (if needed)

Gluten-free Pasta Dough

1 tsp psyllium husk powder
60 g / 2.1 oz (approx. ½ cup) tapioca starch
100 g / 3.5 oz (1 slightly heaped cup) chickpea flour
½ tsp sea salt
30 ml / 2 tbsp oil, I used mild olive oil
Approx. 60 ml / ¼ cup water
Rice flour, for dusting

Topping

A dollop of vegan pesto (I like wild garlic or basil) or a drizzle of extra virgin olive oil
Salad leaves (pea shoots used in this recipe)

Cooking Instructions

Filling

Boil a small pot of water and fill a bowl with cold water. Once the water comes to boil, plunge green peas into it and cook according to the instructions (would take approx 3 minutes). Drain and plunge into the bowl with cold water to preserve the color.
Heat up the olive oil in a large pan. Gently fry leeks and garlic, until fragrant and soft.
Place cooked green peas, leek and garlic and all of the remaining filling ingredients (except breadcrumbs) in a small food processor. Process until smooth, season to taste.
If the mixture is too loose, add 1-2 tbsp breadcrumbs or ground almonds to thicken.

Gluten-free Pasta Dough

In a mixing bowl, combine psyllium powder, sifted chickpea flour, tapioca and salt. Mix well.
Add olive oil and water. Mix well with a spoon and then knead with your hands. You may need a touch more water especially if using cups instead of weighing your flours but only add more if the ingredients are too dry to come together to form a dough (it will initially feel like that might be the case but kindly persevere for a few minutes before adding more water). If your dough does need more water, add it very gradually, teaspoon by teaspoon. Finished dough should feel like play-dough, it should not be sticky. Rest it for 30 minutes.
Divide the dough into two. Roll the dough out as thinly (2 mm ideally) as you can on a surface lightly dusted with rice flour. Roll the dough out into a long rectangle that is as wide as two ravioli placed side by side (10 cm / 4 inches approx).
Using a cookie cutter (2″ approx), gently mark out a single row of ravioli. Place half a teaspoon of filling in the middle of each ravioli, using a damp finger paint around the perimeter of the circle, then fold the dough in half so that you have two layers of pasta one on top of the other. Alternatively, you could also cut both sides of your ravioli out and assemble them into your hands. Using your fingers, press the two layers of pasta around each filling together, ensuring that you don’t trap any air bubbles while doing that as it will make your ravioli burst during cooking.
Once you fused the two layers of dough together, use a cookie cutter to cut and shape the ravioli edges aesthetically. Run your fingers around each ravioli again to ensure it’s sealed well. Keep sealed ravioli under a damp kitchen towel to keep them moist and supple.
Once you’ve made about 12, boil a small pot of water. Lower the heat to low-medium and add 6 ravioli to the simmering water at a time. Cook for about 3 minutes (or longer depending on the thickness of your dough). Fish them out with a slotted spoon and place on a drying rack.

Topping

Add vegan pesto of your choice in a mixing bowl and mix salad leaves of your choice. Coat the salad leaves well by mixing gently with a spatula.
Plate the cooked ravioli and top it up with the pesto salad. Enjoy!