Gluten Free Mushroom Ravioli with Slow Braised Beef in a Red Wine Sauce

Slofoodgroup Team May 29, 2021

How to make the best homemade gluten free mushroom raviolis!

Gluten free food options have come a long way, but finding a really good gluten free ravioli often seems like a futile effort. That’s why it’s time to start making your own. It may seem like a daunting task, but these raviolis made with fresh egg pasta and a creamy mushroom filling are actually extremely easy to make and they are beyond delicious.

We love these raviolis equally paired with slow-braised beef in a thick, silky sauce or as a simplistic lunch with olive oil and fresh shaved cheese! 

Gluten Free Ravioli Using Homemade Egg Pasta and Dried Porcini Mushrooms

Ingredients

For the filling: 

  • 1 shallot, chopped finely
  • 1 ounce dried porcini mushrooms, rehydrated(save broth), and chopped  
  • 1 cup baby bella or button mushrooms, diced
  • Olive oil for sautéing (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 tablespoon butter (or butter substitute for a dairy free version)
  • 1 sprig fresh rosemary, finely chopped
  • 1 tablespoon finely chopped sage
  • ½ cup mushroom rehydration broth
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
  • ½ cup raw cashews
  • 2 tablespoons nutritional yeast

  • For the Pasta: 

  • 1 1/4 cups gluten free flour blend
  • 1 teaspoon salt
  • 1 ½ teaspoons garlic powder
  • 4 Egg yolks, room temperature
  • 1 Whole egg, room temperature
  • Egg whites, whisked for an egg wash
  • 3 tablespoons extra virgin olive oil

  • Procedure

    For the filling:

  • Sauté the shallot over medium-high heat until soft. 
  • Stir in the mushrooms, garlic, and butter  and cook for an additional 5 minutes, stirring frequently. 
  • Turn the heat down to low, add rosemary, sage, salt, pepper and cook another 10 minutes, stirring occasionally. 
  • Pulse cashews in a food processor a few times and then add the mushroom rehydration liquid and continue to blend until a thick  paste has formed (add more mushroom broth as needed). 
  • Add the mushroom/cashew back into the pan with the original mushroom mixture and stir together. Set aside. 

  • For the pasta:

    1. Mix together your dry ingredients and scoop it onto a clean countertop, making a mound. Make a well at the center of the mound. 
    2. Add the egg, egg yolks, and olive oil to the center of the well.
    3. Use a fork or a whisk to beat the egg mixture, slowly incorporating the dry mixture until your dough has formed. *Should your dough become too dry, simply add a bit of warm water. If it is too wet to form a dough ball, give it a dusting of flour. 
    4. Once you have a solid ball of dough, cut it in 2-4 pieces. Cover the portions you will not be using immediately so they aren’t exposed to air. Roll each piece out flat and run it through your pasta machine, several times at the thinnest setting. Because ravioli includes two layers of pasta, you want each layer to be extremely thin, to ensure you it doesn’t overpower your filling. 
    5. Cut the sheet in half, crosswise. Flour dust a clean surface and lay out your first layer of dough. 
    6. Use a basting brush to slather a layer of egg wash across the top of the pasta layer. 
    7. Using a spoon, scoop the filling onto the first layer of pasta.The size and shape of your raviolis, as well as the tool you will be using, will determine how much mushroom filling you will need to use for each ravioli and how close together the scoops need to be. We used a 2.5” round stamp and placed about a tablespoon of filling into each ravioli.
    8. Gently place the other pasta sheet precisely on top of the first so they match up. If using a stamp, you will press down with the mound of filling directly in the center of the stamp. If using a cutter, you will run the wheel directly between rows and columns of raviolis. Other tools for cutting raviolis also exist, but there are so many variations, we can’t possibly go through them all. Please follow your package instructions for your device. 
    9. Find another clean surface to dust with flour and lay your raviolis in a single layer, dusting the tops with more flour. 
    10. Using the remaining sections of your doughball, repeat steps 5-9 until all of your mushroom raviolis are formed. 
    11. Bring a large pot of salted  water to boil and drop your raviolis in one at a time. Do not overcrowd. You will know your ravioli is done when the pockets expand slightly (about 7 minutes). Use a slotted spoon to remove them from the water and gently set them in the dish they will be served in.
    12. Cover with your favorite sauce, or simply a bit of extra virgin olive oil, parmesan, and a sprinkle of fresh herbs. 

    H4 How to make slow braised beef in red wine sauce. 

    Mix together ¼ cup of flour, 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon dried thyme, and ½ teaspoon dried rosemary. Coat the mixture on your beef (we used 2 pounds of chuck strips), either by dipping or tossing in a zipper-sealed bag. Pour a layer of olive oil into a heated dutch oven. Sear the beef on all sides and remove from the pan, Pour a bit of red wine into the pan use a fork or whisk to pull up the fond. Add a tablespoon of butter and throw in a chopped onion, a few cloves of minced garlic, and 2 large chopped carrots. Cook over high heat, stirring frequently until onions have softened, Add your meat back to the pan along with 2 cans of diced tomatoes, ½ pound of sliced mushrooms, 2 cups of red wine, and salt and pepper to taste. Put the lid on and place it in the oven for 3 hours on 250℉. Remove from the oven and use forks to pull apart the meat and stir all of the ingredients together. Scoop over your pasta and enjoy!.





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