I was talking with my friend about how fun it would be to make a dessert ravioli a few days ago, and decided I wanted to make some for her. However, she has a gluten allergy! Hence, how the idea for gluten-free dessert ravioli was created.The ravioli are made of gluten-free chocolate pasta, filled with orange-mascarpone, melted chocolate chips, and raspberry jam. I finished the pasta with some confectioner’s sugar sprinkled on top.I tried to make up the simplest possible gluten free chocolate pasta recipe– the most expensive ingredient was the xanthan gum, but I only needed a little bit so I know it will last me a long time.
For pasta dough:
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
- 3 Tbs potato starch
- 3/4 tsp salt
- 4 1/2 tsp xanthan gum
- 3 large eggs
- 2 Tbs vegetable oil
- 3 Tbs cocoa powder
Mix dry ingredients together in a bowl. Make a well in the center– add in eggs and oil. Scramble eggs with oil in the bowl, slowly incorporating more and more of the dry ingredients. Once mixed, knead the dough for a few minutes. Cover the dough with plastic wrap, and set it aside to rest while you make the filling.
- 4 ounces mascarpone cheese
- juice of half an orange
- 1 tsp orange zest
- raspberry jam
- mini chocolate chips (or white chocolate would probably be good, too!)
Mix mascarpone cheese with orange juice and zest in a bowl. Set aside. Have chocolate chips and raspberry jam ready.
Take about 1/4 of the pasta dough and knead it a bit into a smaller ball. Sprinkle with potato starch, and, using a rolling pin, roll out dough very thin. (1/8- 1/16 inch thick) Cut dough into any shapes you want! I went with rectangles.
First, add a small dollup of mascarpone into the center of the ravioli. Next, add a few chocolate chips on top. Last, spoon on a small amount of jam.
Around the clean edges of the ravioli, smear on a thin layer of water. Place top dough layer on top, and press seams together. Try to avoid trapping air into the ravioli to minimize the chance of it opening up while boiling.
Boil ravioli for about 3 minutes, or until the ravioli float to the top of the water.
I placed the cooked ravioli on a plate, sprinkled a bit of confectioner’s sugar on top, and dug in! The cheese, raspberry jam, and chocolate all melted together in an amazing way. It was delicious, and I couldn’t even taste that it was gluten free! Success.