Although this recipe has a decent number of steps, I promise none of them are very difficult! Also, there are tons of steps along the way that you can vary this recipe to make it exactly what you like: don't have a gluten allergy? You can just use regular flour pasta recipe! Prefer other fillings? No problem!
I tried to make up the simplest possible gluten free pasta recipe-- the most 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: Ingredients
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
---for red pasta, also need about 1 Tbs beet powder (I stumbled across this in the bulk section of Whole Foods)
---for green pasta, also need about 2 ounces of spinach
about 1 cup of chickpeas, either cooked or from a can (I give instructions for cooking them on the next step in case you want to do that)
butternut squash (about 1 cup roasted)
2/3 cup ricotta cheese
1/3 cup parmesan cheese
1/2 white onion
2 cloves garlic
about 1 tsp chopped sage
juice from 1/2 lemon
salt and pepper to taste
For sage-infused butter sauce:
5 large sage leaves
4 Tbs butter
lemon juice (optional)
salt and pepper to taste
Step 2: Soak/ Boil Chickpeas (optional)
The next day, drain water from the bowl, place the chickpeas in a pot, and fill the pot with cool water. Turn the heat to high on your stove, bring the water to a boil, and then reduce heat to a simmer with a cover on your pan. Simmer the chickpeas for about 3 hours, or until they are soft. Drain the chickpeas, salt them to taste, and set them aside.
*Note: I think this tastes the best, but for simplicity's sake you could definitely just use a can of chickpeas. Then, you just open the can and they are ready to go. Just be careful if there is any salt added.
Step 3: Roasted Garlic
Step 4: Roasted Butternut Squash
Step 5: Caramelized Onion
Step 6: Blend Squash, Onion, and Garlic/ Make Filling
Next, add your ricotta and parmesan cheeses, chopped sage, and lemon juice. Adjust seasonings with salt, pepper, sage, or anything else you like. (chili pepper flakes might be good!) Mix well.
Note: everything up until this step can be prepared the night before you actually want to make your ravioli.
Step 7: Prepare Pasta
Mix dry pasta ingredients together in a bowl-- do not add the beet powder or spinach at this point. 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.
Separate out about 1/3 of the dough. Split this smaller amount into two balls of dough, and place each one in a separate bowl. To one bowl of the small amount of dough, add your beet powder and mix well. To your other bowl of small amount of dough, add your spinach and mix well. Leave the larger amount of dough without any added color.
Knead each pile of dough separately for a few minutes. If they get too tough, let them rest for about 10-15 minutes while covered with plastic wrap.
Step 8: Roll Pasta Dough
Add color stripes: Cut thin, long strips of red and green dough and place them on top of your non-colored flour. Spread a thin layer of water over top where you want to lay your strips, to act like "glue" to hold the two doughs together. Next, roll out your dough to be thin again.
Step 9: Make Ravioli
Add a small dollup of filling onto a square of dough. Using your finger, put a small amount of water along the clean edges of the pasta, to act like glue for the top layer. Lay on your top layer of pasta on top, and press firmly to seal. Try to push any air out of the center of the ravioli to avoid having the pasta open up while boiling later.
Step 10: Cook Ravioli/ Make Sage-Infused Butter Sauce
While the ravioli are cooking, melt your butter in a pan, and add your whole sage leaves. Let the butter and sage cook together until the butter browns slightly. Salt and pepper to taste, and/or add lemon juice if here if you would like.
When ravioli are finished boiling, drain the water, and add the ravioli to the pan with your hot butter. Brown them just a tiny bit.
Serve immediately; enjoy!!