Gluten Free Cheese and Tomato Pesto Ravioli

Gluten Free

So just over a week ago I got tested for celiac disease and my other half and I decided that no matter what the result we would go on a gluten free diet just to see if we felt healthier. The day after my blood results we started. Having both a grandfather and father who suffer from this disease I was well educated on what we could and couldn't eat, but I wanted to make everything from scratch as anyone who knows or suffers from celiac will tell you it's a "not-on-a-budget" diet. So armed with my gluten free flour I started! And if I may say so myself, it was pretty darn fun!

These are pictures from the first time I ever attempted this, I thought this would be better so that it gave you an idea what it might look the first time rather than comparing it to something you can't reach on the first try.

Gluten Free Cheese and Tomato Pesto Ravioli

Pasta Ingredients:
2 cups of gluten free bread flour (no xanthan gum) I use Doves Farm
8 Egg yolks
1/2 cup of Apple Cider Vinegar
Sun dried tomato pesto

Cheddar cheese (roughly 1inch x 1inch) or sized desired.

Salt

Sauce Ingredients:
2 teaspoons of Olive Oil
4 ounces of thinly chopped bacon
2 teaspoons of minced garlic
100g of Kraft Philadelphia Cream Cheese and Chives (Half a 200g tub)
2 egg yolks (Save the egg whites for later)
1/2 cup chopped fresh basil
1/2 cup of chopped fresh coriander (can change to parsley if you prefer)


Step 1: Making the Pasta
Using a mixing bowl or a machine mixer bowl turn together the flour, egg yolk, and vinegar. Into a ball. I did mine by hand.

Then make smaller balls that will be easier to work with through your pasta stretcher.

If you don't have a pasta stretcher you can lay a piece of cling film on your work space, place your pasta blob on top then cover with another piece of cling film. With a rolling pin go over until it's a completely flat but not see through flat. You don't want it to tear when pealing off the clingfilm. 

After you flattened your pasta cut each side so it is neat like this.

You will need to roll two pieces roughly the same size and shape. Don't worry if they are not completely neat, as you practice you will get better.

The first time I tried this I spread the pesto along the pasta, but It's better (depending on how much pesto you like) to dollop the pesto leaving an inch and a half between each dollop. Which you will then place cheese on.

You will then place the other piece of pasta on top. This is the hard part as you don't want any air trapped in any of the ravioli pockets or they will burst when cooking and you'll loose your filling (this will happen to a few so don't worry) 

As you can see my first attempt was a bit sloppy and has air pockets, you will need to push as much air out as possible (Without tearing the pasta) as you don't want any holes, the corners will need to pushed together as tightly as possible so that there is no opening.

Then you will need to cut them into shape. Fix any openings you may find after cutting 

TIP: The pasta may slightly stick to your surface because of pushing the slices together. To remove them simply use a knife and gently slide underneath then lift, this will stop you from ripping the pasta as you pick them up.

Once you have finished making your ravioli set them aside to rest for awhile.

Step 2. Making the sauce!
In a pan on a low heat, add your Olive oil, garlic and chopped bacon.

In a separate bowl whisk together the cream cheese, egg yolk, basil and coriander.
Then in a large pot on a high heat bring salted water to a boil.

While you are waiting for the water to boil lightly coat your pasta in egg whites.

Once this is done and the water is boiling add them to the pot (Some of the egg white may scramble in the pot this is fine) You want to cook these until they are slightly tender but not mushy. Around 2 minutes. You may see the water changing colour, chances are some of your ravioli wasn't are tight and the contents as come out. 

Drain the pasta then add along with the cream cheese mixture to the pan of bacon and garlic. And toss over a medium to low heat. Do not let the cream boil or you'll get scrambled eggs. Add any extra seasoning you may desire. I like to add Chili powder to mine to give it a kick. Then transfer to a serving dish and garnish with coriander or basil leaves. 

Ta dah! Now it's time to dig in.
Hopefully you'll like it!