Plant ladies and pasta lovers unite! Inspired by our favorite floral print looks for summer, this gluten-free, fresh herb ravioli recipe is everything we’re craving this month.
Modify the recipe with regular or gluten-free flour – and use Kite Hill vegan ricotta if you prefer (we do!). If you’ve never tried making pasta at home before, this impressive-looking recipe is a great place to start. It’s a kitchen project to be sure, but not quite as challenging as it looks. The whole process is gorgeous, making it a fun dinner recipe for a girl’s night in or special date for two. Just ask our social media manager who whipped this up at home for a group of hungry friends.
We’re always trying to sneak more healing herbs into our daily diet, and this pasta is a fun way to put them on display and get them into our guts. Try it with a variety of herbs or edible flowers…
Herb Printed Ravioli
for the dough:
1 1/2 cups Bob’s red mill gluten free 1 to 1 baking flour
3 large eggs
herbs – parsely, oregano, thyme, sage, basil (we only used green herbs)
for the filling:
8 oz of ricotta (or kite hill cheese for vegan)
1 bunch of basil, chopped
1 garlic clove, chopped
salt + pepper
parm cheese (optional)
To make the dough, place ingredients into a food processor until a dough forms. Let the dough rest at room temperature for 30 to 45 minutes.
Meanwhile, make the filling: combine all ingredients together in a food processor. Set aside.
Lightly flour a clean surface, roll pasta dough into a paper thin sheet, 24” by 24” in size, and cut it into 4” wide strips. Top one third of the strips with two rows of herb flowers and leaves and top each with another sheet of pasta.
Roll sheets together until thin and herbs are incorporated into dough.
Spoon a dime sized amount of the filling onto the the bottom sheet of pasta.
Brush the egg wash all over the pasta surrounding each mound. Lay a second sheet of pasta over the top and gently press around each mound of filling to release any air bubbles and seal the ravioli.
Cut out ravioli with a ravioli cutter.
bring a pot of salted water to a boil. carefully submerge the ravioli in the boiling water and cook for 3 mins. Top with more parm, red pepper flakes, and leftover herbs.
Re your printed Herb Printed Ravioli recipe. You display pictures of the ravioli being cut without the top sheet of pasta on it which doesn’t match what the recipe says to do, namely after the egg wash, placing another sheet of pasta on top and THEN cutting it using a ravioli cutter. ??