Today I had the pleasure to welcome a nice couple, Linda and Daniel, to learn how to make some gluten free receipes. We made two special dishes. Here is ravioli with buckwheat and rice flour.
Ingredients: 150 gr of mixed gluten free flour, 75 gr of buckwheat flour and 75 of rice flour, 3 eggs, two spoons of seeds oil.
For the stuffing: 200 gr of stimmed spinach, 200 gr of fresh ricotta cheese, salt and pepper.
We put the flour on a tray and make a hole in the middle. We break the eggs, pour the oil and start mixing from the centre adding a little flour time by time until we are able to kneed the dough. 2
With a rolling pin we make some shapes.
In a bowl we mix the ricotta cheese to the fine chopped spinach and add a spoon on the shape and make the ravioli.
We boil our ravioli in aboundant salted water for about 5 minutes.
In a pan we put 4 or 5 spoons of of butter and some leaves of sage to melt. When ready we drain our pasta and add to the butter and sage to melt.
An other receipe we prepared is gluten free focaccia with no yeast. I took this receipe from the blog cookaround and it was a nice choice.
Ingredients: 400 gr mashed potatoes, 200 gr flour (I got 150 gr mixed flour with 50 gr buckwheat flour), a glass of water, seeds oil.
We mixed all the ingredients and on a baking try we put the dough. We put 250° temperature and leave it cook for about 20 minutes. The focaccia stay soft inside because of the potatoes, but crispy outside.