Great to have a recipe for Ravioli that is free from top 8 allergens. Thanks to Food Free From All
Top 8 Allergens + MORE for sharing this recipe. Looks yummy!!
Nicole Brwn · ·
have always loved pasta. This recipe makes me happy because I can finally have allergy friendly ravioli that tastes as good as the “normal” stuff and not make me sick for days! Win win. Serves 6-8 servings. Takes 5-10 mins to make the dough, 20-30 mins prepping the ravioli, and 10-20 mins cook time. Total time: about an hour.
For the Dough:
- 4 cups gf all purpose flour with xantham gum
- 1 1/4 cup water, plus a bit more for sprinkling on dough when rolling out
- 1 tsp salt
- 1/4 cup olive oil
- **optional: 1 cup spinach or kale for spinach flavored dough.
For the Filling:
- 1 rotisserie chicken, cooked
- 1 cup Daiya Cheese
- 1 cup spinach
- Salt & pepper to taste
For the Creamy Sauce:
- 1/2 cup vegan butter, OR homemade (if top 8, legume, & seed free)
- 8oz (contains coconut and legumes), OR non dairy yogurt of choice (make homemade if legume and corn free)
- 1 cup plain non dairy yogurt, OR homemade (if legume and corn free)
- 1tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 2 tsp minced garlic
- 5TB cornstarch or arrowroot mixed with 1/2 cup cold non dairy milk till cornstarch/arrowroot is dissolved (to avoid clumpy sauce)
- 1.5 cups more non dairy milk
- 1 cup daiya mozza or cheddar shreds mix or homemade here **if desired**
- **If making spinach flavored dough: In a blender, mix oil water and spinach till a paste forms. If not, skip to step 2.
- Mix all dough ingredients together, till a dough ball forms.
- Cut the dough into 4 equal sections.
- Roll out the dough into a 1/8 inch thick 10×10 square. Dough should be pliable and sticky. If dough is too crumbly, sprinkle a little water on top of dough with your fingers. Measurements don’t need to be exact, but the thinner you can get your dough the better the ravioli texture will be. Cut off excess to make a perfect square like this:
5. Cut your dough into 8-10 2×4” rectangles like this:
6. Shred your chicken into tiny shreds. Then, blend 1 cup Daiya cheese, spinach, and seasonings in a blender into a chunky paste. Everything should look like this:
7. Combine chicken with spinach mixture and fill your dough pieces with 1 tsp filling and fold and pinch dough around filling as seen in photos:
9. Repeat steps #6 & 8 till dough and filling is gone.
10. Bring a large pot of water to a rolling boil and then cook the pasta, till the pasta floats to the top. OR Store uncooked pasta in fridge in an airtight container for up to 4 days, or freezer for 4 months.
11. While pasta cooks, mix all ingredients for the sauce together in a pot on medium heat & bring to a boil.
12. Drain the pasta and serve with creamy sauce.