I prepared the gluten-free raviolini to enjoy with broth instead of the classic tortellini because they are easier and faster. They are also ideal for those who do not feel like making tortellini, especially since gluten-free ones are much more difficult and you don’t want to give up the taste of a classic dish made at home. For the broth, I recommend the classic capon with which tortellini are served, but you can also try them with a good tomato sauce.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups flour (for gluten-free pasta Farabella)
- 8 eggs
- 1 tbsp extra virgin olive oil
- 1/3 cup water
- 5 oz pork loin
- 5 oz raw ham, Modena DOP
- 5 oz mortadella from Bologna
- 5 oz Parmigiano Reggiano DOP (30)
- 1 tbsp butter
- 3.4 oz white wine
- 1 egg
- salt
- pepper
- nutmeg
Tools
- 1 Pan
- 1 Pasta Machine
- 1 Meat Grinder
- 1 Pastry Board
- 1 Rolling Pin
Steps
Brown the pork loin cut into cubes about 4 inches with the tablespoon of butter.
Season with salt and pepper.
Deglaze with white wine and continue cooking for about 20 minutes over medium heat with a lid.
Let it cool and grind in a meat grinder or mixer with the “Prosciutto di Modena” and “Mortadella di Bologna”.
Add the Parmesan, egg, and nutmeg.
Mix well until you get a homogeneous and slightly moist dough.Place the flour in a mound on a pastry board, add the eggs, oil, and water in the center.
Start beating the eggs with a fork and gradually incorporate the flour.
If the dough is too dry, add more water.
Form a dough ball and wrap it in plastic wrap. Let it rest for 15 minutes.
The egg pasta can also be prepared in the stand mixer.Cut a piece of dough and wrap the rest in plastic wrap.
Roll it out with a rolling pin or use a pasta machine.
Roll several times until the desired thickness is achieved, adjusting the pasta machine rollers.
For the preparation of the raviolini: Cut two strips of pasta.
Place small mounds of filling like a hazelnut.
Cover with another strip of pasta and seal the edges well, pressing out the air.
Cut the raviolini into 1.2-inch squares with a pastry cutter.
Place them on a tray dusted with rice flour.
Continue the same way until the ingredients are used up.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are not contaminated with gluten.
Advice
They can be frozen directly on the tray.
Then place them in bags.
Store in the freezer and cook them directly from frozen when ready.
FAQ (Questions and Answers)
Can I make gluten-free raviolini also lactose-free?
The recipe includes 30-month aged Parmigiano Reggiano with reduced lactose content, but if that’s not enough, you can opt for a longer aging or replace it with a plant-based product. You can replace the tablespoon of butter with 2 tablespoons of extra virgin olive oil.
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