Gluten Free Sourdough Pasta and Three Cheeses Ravioli

Three Cheeses Filling for Ravioli 

• Stir together all the ingredients in a small bowl and refrigerate for a minimum of 4 hours or overnight.

Marinara Sauce

• Heat a saucepan with the olive oil. Sauté the onion with the salt until soft, then add garlic and quickly stir. Add the tomatoes, water and dried basil and simmer, covered with lid cracked, over low heat for 1 hour. Add fresh basil and continue simmering for another 1/2 – 1 hour, stirring often.

Gluten Free Sourdough Ravioli with Three Cheeses

• Remove the pasta from the refrigerator (after letting sit for 6- 8 hours or overnight). Bring to room temperature for 15 – 20 minutes. Cover a large board with a combination of gluten free 1 to 1 flour and finely ground cornmeal. Put more of each flour into a small ramekin to add more to the board as needed.
• Remove the filling from the refrigerator.

  Take one section of dough and flatten a little. Cover with a piece of parchment and roll out to 1/8 inch or just over (about 5 inches wide). Cut in half lengthwise, making two equal length strips. Feed one strip carefully through the pasta maker, set on the largest setting. Move down a notch and feed through again, carefully passing the pasta through until you have moved the notch down to the 3rd or 4th smallest setting. The dough sheet may tear if you go smaller than this, but you do want to make the sheets as thin as you can. Set the sheet aside and proceed to the next sheet. When you have two sheets of equal sizes, lay one sheet next to the other on the board.
  
• For the fold over – There are two ways to proceed.

  Method 1: You can use one sheet of 4 1/2″ or 5″ wide and spoon one teaspoon unto the dough at roughly the 3 – 3 1/2 inch width (marked horizontally) and every 1 1/2 – 2 inches across the dough piece, vertically. You can cut the edge of the dough making a smooth line or leave it as this will be cut off with your ravioli edger/sealer. 
  
• With your finger, dipped in the egg wash, wet the dough where the seal is going to go around the ravioli. Fold the dough over and use a ravioli cutter (or a pizza cutter and fork to press the edges together). Wet the ravioli with the egg wash very gently and use your flour from the ramekin if you need to do any minor crack repairs, dabbing flour over the egg wash where the crack is. This will keep the filling from leaking out when boiling these.
  
• Method 2: (I prefer this one as it looks prettier to me, and actually may be easier when using gluten free dough which could crack when you fold over). Cut your sheets so they are between 3 1/4 – 3 1/2 inch wide strips and 9 inches long (they should be very close to the same size, but you will cut off the excess). Place a teaspoon of filling at the 1 1/2 inch mark intervals across the sheet.

  Dip your finger in the egg wash and go around the filling on the dough strips. Lay the other sheet of pasta over the piece with the filling. Smooth the sheets together, pressing around the filling to bring the sheets together. Use a ravioli cutter to cut a straight line across each side of the ravioli line, and then in between the mounds of filling (that you see underneath, making straight lines). Brush with your finger lightly with the egg wash. Fill in any cracks with the flour mixture. Then brush the tops and bottoms with a small amount of egg wash.
  
• Move the ravioli to a floured parchment piece. Take any excess dough and lump into another dough ball. Continue with the other pieces of dough in the same way, rolling out a little before sending through the pasta maker several times, then filling the sheets, egg wash where the seal will go, and egg wash the tops and bottom a tiny bit. Continue placing each ravioli on a lightly floured parchment piece, in a single layer if possible.
  
• Just prior to being ready to cook your ravioli, start a large stockpot of water over high heat, with a teaspoon of olive oil and a 1/4 teaspoon of salt. Lower to medium after the water has come to a boil. 
  
• Drop the ravioli, one by one gently into the stockpot, being sure not to overcrowd them. You might consider cooking in 2 to 3 batches or par cooking them for 2 minutes in 2 or 3 batches. Then add them all back in the water once they have par cooked, for 2- 3 more minutes to finish cooking them, or 4 – 5 minutes total. Remove with a slotted spoon and drain, add a drizzle of olive oil and then spoon of marinara sauce and Pecorino Romano over the family style dish or individual dishes.

• Stir together in a medium or large bowl, Bob’s Red Mill gluten Free 1 to 1 Flour, Cassava flour, cornmeal, xanthan or guar gum, and salt. Add the gluten free sourdough starter “discard”, the olive oil, honey and eggs.
  
• Add the gluten free sourdough starter “discard”, the olive oil, honey and eggs. Stir the ingredients together until well combined.
  
• Scoop out to a board floured with a mixture of gluten free 1 to 1 flour, cassava flour, and cornmeal.
  
• Knead the dough to make pliable and slightly firm but not dry or stiff dough. Emphasis, you do not want it to be dry! If it seems dry add a few drops of water and a few drops of olive oil and knead longer.
  
• Divide into four pieces, using a scale if you have one to get them close to the same weight. Wrap each ball in cellophane or parchment and seal in an airtight container.
  
• Refrigerate for 6-8 hours or overnight.
• When ready to proceed with forming the pasta sheets and pasta shapes, let the dough warm up for 15 minutes. Flour your board well with a mixture of gluten free 1 to 1 flour and cornmeal. Flatten one piece of dough slightly.
• Placing a piece of parchment over the dough, roll it in a long rectangle that will fit widthwise into the machine.
• Next, send the piece of rolled dough through the pasta machine on the largest setting. Carefully feed it into the machine while turning the crank, if a manual type of machine. Next, move down a notch and continue with each pass.

  For making fettuccini or spaghetti, move to the 2nd or 3rd setting from the smallest, and 3rd or 4th smallest for making ravioli or pasta sheets for lasagna or rolled pasta dishes. 
  
• Proceed to make Gluten Free Sourdough Pasta and Three Cheese Ravioli or cut the pasta into the desired shape.

  Repeat the process for the other pieces of dough.

  Twirl fettucine, linguine, spaghetti, or pappardelle into nests, about 8-10 nests. Lay out on parchment over a wire rack. Dry for a few hours before cooking.
  
• Fill a large stockpot with water, 1/2 teaspoon salt, and 1 tablespoon olive oil. Bring to a boil.
• Drop the nests in in batches, 3-4 at a time. Cook for 3-5 minutes or until al dente. Strain, rinse gently, and add a drizzle of olive oil. Pour your favorite sauce over the top and stir gently.

  Note: cooking times will vary depending on thickness of the pasta.