Homemade Ravioli with Bruschetta Topping

I’ve missed ravioli.  Like crazy.  When I found out that my parents have been making homemade ravioli I was jealous.  Yes, jealous of pasta.  Today I attempted my first homemade ravioli and I am pleased to report, it turned out FABULOUS! All without a pasta roller.  I made them the old fashioned way, with a rolling pin and my fingers 🙂  It uses a lot of eggs.  Thank goodness I get fresh organic eggs from my BF!

For the pasta:

• 2 1/2 C. GF flour mix (I used my old stand by, Carol’s flour mixture)
• 1/2 tsp. guar gum
• 1/2 tsp. xanthan gum
• 1 tsp. salt
• 5 eggs
• 1 egg yolk (with white reserved)
• extra gf flour to roll out pasta

Mix all ingredients in food processor or heavy-duty stand mixer. Dump out onto lightly floured surface and knead for about 10 min.  Cover with plastic and let rest at room temp for about 30 minutes while you prepare your filling and topping.

For the filling:

• 1/2 C. shredded  parmesan and/or romano (I used a mix of the two)
• 1/2 C. shredded mozzarella
• 1/2 C. ricotta cheese
• 2 tbs. fresh finely chopped basil
• salt and pepper to taste
• 1 egg yolk
• 1-2 chopped garlic cloves

Mix everything all together and set aside.

For the topping:

• 1 medium firm tomato, chopped and seeds removed
• 3 cloves garlic, finely chopped
• 1 tbs. finely chopped fresh basil
• 1 1/2 tbs. EVOO (extra virgin olive oil)
• salt and pepper to taste

Mix together, saute briefly, just to warm up.

FINALLY, working with half the pasta dough at a time, carefully roll out on a lightly floured surface, making it as thin as you can without tearing the dough (this is where a pasta roller would come in handly…hint hint Mom and Dad…hahah, kidding. Kinda).  Now, using a pizza cutter or ravioli cutter if you have one, cut the dough into 2 – 2 1/2 inch squares.  Put a dollop of filling in the middle of a square, brush the edges of the square with egg white, and cover with another square.  Press around the edges with your fingers.  Repeat with the remainging squares and dough.  I placed each ravioli on parchement paper to rest while I finished making the rest of them.  Bring water to boil in a medium pan.  Carefully boil a few ravioli at a time, only for a minute or so, until they float.  Remove with a slotted spoon.  Serve topped with the bruschetta topping and little bit of shredded parmesan, if desired.