26 #SundaySupper: Gluten Free Leek Ravioli

I've had several attempts at making gluten free pasta in the past, but I haven’t been fully satisfied with the result most of the time. Either they've fallen apart, or they've come out too grainy. It’s been a goal of mine to create a recipe that not only I can enjoy, but anyone else could as well. That’s why this week’s #SundaySupper theme fitted so well, trying to achieve something on your proverbial bucket list.

I deemed this ravioli recipe a success, the dough didn't fall apart at all in the water, and did a very good job of holding the filling (which let’s admit, is the best part of ravioli).

I played around with the ratios of starch a bit, and I think I've come out with a non-grainy, tasty ravioli dough. For the filling, I used a leek and pork filling, inspired by my Foodlove’s Blog Hop theme of the month: leeks. It’s super tasty, and goes great with anything as simple as a pesto or a light sauce. To learn more about foodlove, check out this link for all of the #leeklove hosts and information on how to participate!

Join us today at 7pm EST on Twitter as we share our bucket list recipes during #SundaySupper chat. Here are all of this week’s recipes, and you can find mine at the bottom of the page!

Sunday Supper Specialty Breads:

• Homemade Bagels with Mimosa Spread by Daily Dish Recipes
• Homemade Tortillas by Supper for a Steal
• Brioche by Gotta Get Baked
• Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
• Braided Challah by The Girl in the Little Red Kitchen
• French Baguette by Mooshu Jenne
• Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey
• Belgian Waffles by Cindy’s Recipes and Writings
• Gluten-free Bread by Happy Baking Days
• Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

• Lightened Up Slow Cooker Butter Chicken by The Meltaways
• Gluten Free Ravioli by No One Likes Crumbley Cookies
• Bagna Cauda and Potatoes by Shockingly Delicious
• Beef Wellington by Family Foodie
• Green Chili and Lentil Tamales by Mangoes and Chutney
• Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
• Butternut Squash Gnocchi by Peanut Butter and Peppers
• Ropa Vieja by Magnolia Days
• Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
• Fresh Ravioli with Ricotta by Comfy Cuisine
• Stuffed Artichoke by The Roxx Box
• Braised Short Ribs by The Messy Baker blog
• Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
• Classic Cheese Souffle by Jodi Can Cook
• French Onion Soup by The Weekend Gourmet
• Leaping Frog Chicken by The Urban Mrs.
• Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
• Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
• Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
• San Antonio Puffy Tacos by Sustainable Dad
• Chinese Dumplings by My Cute Bride
• Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

• Creamy Lemon Fudge by Chocolate Moosey
• Zebra Cake by That Skinny Chick Can Bake
• Baked Alaska by It’s Yummiclicious
• Faux Ice Cream with Bananas by Country Girl in the Village
• Divinity by Juanita’s Cocina
• Homemade Seafoam Candy by girlichef
• French Macarons by I Run for Wine
• Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
• Nut and Seed Nougat by What Smells So Good
• Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
• Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
• Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
• Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
• Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
• Granola Bars with Dried Fruit by The Wimpy Vegetarian
• Jamaican Blue Drawers by Lovely Pantry
• Mini Classic Key Lime Pies  by In the Kitchen with KP
• Donuts: Redux by Kelly Bakes
• Hot Lemon Curd Soufflés by Food Lust People
• Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

Gluten Free Leek Ravioli

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients

Pasta Ingredients 1 1/4 cup sweet rice flour 1/4 cup potato starch 1/2 cup tapioca flour 1 tsp xantham gum

5 eggs, room temperature a dash of salt and pepper Filling Ingredients 1/2 lb ground pork

1 leek, chopped 3 cloves garlic, minced 1/4 tsp oregano 1/4 tsp parsley 1/3 cup ricotta cheese 3 tbsp parmesan cheese 1 tsp basil pesto salt and pepper for seasoning 2 egg yolks for pasta glue

Steps

To prepare the filling, cook the pork on a sautee pan at medium heat until it is not longer pink. While the pork is cooking, add a dash of salt and pepper for seasoning. Drain the meat, and transfer it to a medium sized bowl. Add the 1 tbsp of olive oil, leek and garlic to the sautee pan. Season with another dash of salt and pepper, and cook until the leeks are tender, about 5 minutes. Once the leeks are cooked, add them to the meat. Stir in the herbs, pesto, and cheeses until everything is well blended. Set the filling aside.

In a medium bowl, mix together the flours, starch, gum, and salt and pepper. Stir in the egg one by one, until a dough forms and the egg is mixed thoroughly throughout the dough. Divide the dough in half, and heavily dust a rolling pin and board with tapioca flour. Roll out the first half of the dough until it is about 1/4 inch thick. Cut the dough into 2 inch squares. Repeat with the second half of the dough.

To assemble the ravioli, whisk the two egg yolks in a bowl. Take one of the ravioli squares and place a spoonful of filling on the dough. Brush the outsides of the dough with the egg. Take a clean ravioli square and stretch it out a bit with your hands. You want it to be large enough to easily cover the filling and the bottom square. Use your fingers to seal of the edges around the two ravioli squares. Continue with all of the squares until all of the squares have been transformed into ravioli dough.

Fill a large pot with water, 2 tbsp olive oil, and 2 tbsp salt. Boil the water on the stove top. Once it is boiling, add the ravioli to the pot, with only 3 ravioli at a time in the pot. Once the raviolis float to the top with ease, then you know the pasta is cooked and ready to remove. Expect about 2 minutes for each piece to fully cook. Serve the pasta with the basil pesto and Parmesan cheese and enjoy!