I was excited to make pasta, like super pumped.
As I’ve mentioned before, my mother craved and ate a lot of Italian foods while pregnant with me. And those meals were my favorite meals growing up.
I’ve gluten-free over 10+ years now (actually it’s been probably about 15 years since I really ate pasta), so I have gone without pasta for a long time. I’ve tried spaghetti squash (my favorite thing I’ve made with it is a Spaghetti & Meatball Ball <- click the link for the recipe), but lately I’ve been wanting to work on some gluten-free pasta. I got a kitchen aid mixer for our reception and my granny has an attachment for a pasta sheeter. I have been itching to use it. This recipe has been on my to-make list recipe for months. I actually borrowed the sheeter in March, but had to return it for Easter.
But this last week I resolved to make it happen finally. At the market I got some local beets. I hit up the goat cheese lady for her recommendation of a goat cheese that would pair with the beet. And she is such a good sales man, she recommended two and got her regulars behind her to agree. Who am I to disagree with the expert on goat cheese?
I will confess I was eager to try this specific recipe merely for looks. I thought the beets would make a beautiful color dough. And it did. But…… I do not like beets.
So I was pumped that they were beautiful. That they filled perfectly and the dough stretched enough for me to seal them on the sides. Plus they boiled in the water and floated to the top. My husband was worried they wouldn’t hold together since the beets made the dough moist. But they cooked nicely. And I was happy. Continue reading “Gluten-Free Beet Ravioli with Goat Cheese”
I love Italian food. My mother ate it while she was pregnant with me. My husband is Italian. Hello, our last name is Polifroni!
However I do eat gluten-free/paleo and I do not like to buy gluten-free products at the store, I think they’re overly processed as well and not really good for you.Last month I did see some paleo ravioli at the store, as well as bread (which I don’t really ever crave) and it was ridiculously expensive. The bread was $13 for a very small, frozen loaf. I don’t remember the price of the ravioli, but it was nothing I would spend. Plus I am a baker and like to make things myself, why not make it fresh too. And I make a bread that’s fluffy and a good size, not dense.
So I have had ravioli on my mind since then. Actually I think of pastas frequently. But all my past attempts at pasta had failed, so I kind of swore it off for a bit. But with seeing it at the store and with Zach trying so hard to cut out dairy and gluten-free, I have been experimenting more with our meals so he doesn’t have to feel like he is missing out on anything.
I saw a sweet potato ravioli and thought that sounded delicious. And from there it just happened and I have this recipe for you here today. I hope you enjoy. I know Zach and I sure did. And I was really nervous to make these for my Italian husband who has worked at a fabulous Italian restaurant in an Ann Arbor and knows how to make pasta. He did he most of it and I asked him points for next time. He just said they needed to be thinner and that next time I’ll get my grandma’s pasta sheeter and he will show me how to shape them. Man I love him, he is awesome in so many ways. Can’t wait to play with filling combos. Plus we can freeze a bunch ahead of time.
Sweet Potato Ravioli with a Sage Sauce Continue reading “GF Sweet Potato Ravioli with a Sage Sauce”