I was talking with my friend about how fun it would be to make a dessert ravioli a few days ago, and decided I wanted to make some for her. However, she has a gluten allergy! Hence, how the idea for gluten-free dessert ravioli was created.
The ravioli are comprised of gluten-free chocolate pasta, filled with orange-mascarpone, melted chocolate chips, and raspberry jam. I finished the pasta with some confectioner's sugar sprinkled on top.
I tried to make up the simplest possible gluten free chocolate pasta recipe-- the only expensive ingredient was the xanthan gum, but I only needed a little bit so I know it will last me a long time.
Step 1: Gather Dough Ingredients
For pasta dough:
1/2 cup tapioca flour
1/2 cup cornstarch
3 Tbs potato starch
3/4 tsp salt
4 1/2 tsp xanthan gum
3 large eggs
2 Tbs vegetable oil
3 Tbs cocoa powder
Step 2: Make Dough
Mix dry ingredients together in a bowl. Make a well in the center-- add in eggs and oil. Scramble eggs with oil in the bowl, slowly incorporating more and more of the dry ingredients. Once mixed, knead the dough for a few minutes. Cover the dough with plastic wrap, and set it aside to rest while you make the filling.
Step 3: Gather Filling Ingredients
4 ounces mascarpone cheese
juice of half an orange
1 tsp orange zest
mini chocolate chips (or white chocolate would probably be good, too!)
Step 4: Prepare Filling
Mix mascarpone cheese with orange juice and zest in a bowl. Set aside. Have chocolate chips and raspberry jam ready.
Step 5: Roll Pasta Dough
Take about 1/4 of the pasta dough and knead it a bit into a smaller ball. Sprinkle with potato starch, and, using a rolling pin, roll out dough very thin. (1/8- 1/16 inch thick) Cut dough into any shapes you want! I went with rectangles.
Step 6: Add Ravioli Filling
First, add a small dollup of mascarpone into the center of the ravioli. Next, add a few chocolate chips on top. Last, spoon on a small amount of jam.