Remember my Weekend Cooking post about the Cooking with Nonna class that my husband and I took in October, where we made spinach-ricotta ravioli, among other Italian dishes? Yesterday he put what we learned into practice and made two types of homemade ravioli for a belated Valentine’s Day dinner last night – sweet potato and goat cheese – gluten-free (made with Cup4Cup flour) and delicious. Served with homemade marinara sauce. Yum!
Without Nonna’s hand-cranked pasta machine, he couldn’t roll the dough as thin as he would have liked, but they didn’t split open during cooking at all. I wasn’t home and he didn’t think to take pictures of the ravioli production process, but here are two I took during our Cooking with Nonna class. (We are not in these pictures.)
We made regular pasta with Nonna, but we have pretty much converted our kitchen to be for gluten-free cooking, although we’re not on a gluten-free diet ourselves.
Here’s last night’s ravioli ready to go into the boiling water.
The last layer left to cook!
Cooked ravioli in the serving dish. (Warm up the dish with hot water first to help keep the ravioli hot!)
He said it took him less than an hour to make the ravioli and have them ready and waiting in the fridge to be cooked for dinner. I expect it would take me longer. You might want to refer to the blog post from Shauna at Gluten-Free Girl for tips about having your ingredients on hand, too!
And I’ve added another cookbook to my wish list!