Since I was playing around with the whole idea of pumpkin goodness, and had some ricotta cheese left over from making a certain (and sadly, maligned) cheesecake for New Year's, I whipped up a creamy, herbed mixture of the two, adding some extra Parmesan just because I could. I had, at the time, fanciful ideas of making low(er) carb ravioli for my dad, who was diagnosed as a pre-diabetic a while back and has to watch what he eats now. Not having the energy to deal with pasta dough after making the filling, though, I stuck it into a freezer bag and (consequently) the freezer - I reasoned that when I needed it all I had to do was thaw it in the bag, snip a corner and, voila! instant piping bag. I hate cleaning my piping bag out, so this was a nice bonus for me.
A couple days later, feeling much refreshed, I set about making the pasta dough. Thinking about the whole carb-angle, I opted to make up a white-flour free, high-protein dough concoction with a blend of soy, chickpea, whole wheat, and semolina flours, with some gluten powder for strength. I added in a touch of salt, some good, fruity olive oil, nixed the eggs and used the beet juice instead of water for no reason other than I had it and it was pretty!
Do not underestimate the power that is gluten. I obviously didn't add enough this time... I almost threw the whole batch of dough into the compost after it failed (repeatedly) to run properly through my machine. Finally, with gratuitous flour dusting and a heavy rolling pin, I beat enough of it into submission to make 100 respectable ravioli. That procedure alone took me 3 hours. I swear to God... it will be a while before I do the pasta thing again, at any rate (the family doesn't like it, apparently). When I do brave the trials of noodle-making again, I am staying far away from the GF kind. Props to everyone out there who can do it and has the patience for it (or the money for Xanthan gum!), but I don't have the energy or time.
On the yay for GF side of life... I've only been GF two days and already I am feeling SO much better. Which, in a way, sucks... I was really hoping not to have to have to cut out the gluteny-ness from my life, but hey - I'll take feeling better over eating bread! I'm still not at 100%, however, so I'm looking into getting a comprehensive allergen panel blood test for anything else that could be the culprit. I actually got that idea
from Karina... thanks for the heads up!
Be sure to take a look at Haalo's site, Cook (Almost) Anything, this Friday for the noodle-age hoedown!
Pumpkin - Filled Purple Pasta
Makes about 100 ravioli, 10 servings
2 cups whole wheat flour
1/2 cup semolina flour
1/2 cup soy flour
1 cup chickpea flour
2 tsp vital wheat gluten
1 tsp salt
2 tsp olive oil
1 cup beet juice
1 cup ricotta cheese
2/3 cup pureed pumpkin
2 tbsp fresh-grated Parmesan
1/2 tbsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp sage
1/4 tsp dried rosemary
- In a large bowl, combine flours, gluten and salt.
- Stir in oil and beet juice with a fork to create a workable dough.
- Wrap in cling film and chill 2 hours.
- Meanwhile, in another bowl, beat ricotta, pumpkin and Parmesan together thoroughly.
- Add remaining ingredients and beat well to combine.
- Put filling into a Ziploc or piping bag and set into the fridge while rolling the pasta.
- On a well-floured surface, roll strips of dough out twice as wide as you want for the ravioli.
- Pipe small "dots" of the filling down one side of each strip.
- Fold dough over filling and seal around the dots, trimming excess dough away with a sharp knife.
- Place completed ravioli onto parchment-lined sheets and repeat with remaining dough and filling.
- Freeze sheets of pasta if not cooking immediately or cook in boiling salted water 5-7 minutes.
Amount Per Serving
Total Fat: 5.6 g
Cholesterol: 13.3 mg
Sodium: 96.3 mg
Total Carbs: 34.9 g
Dietary Fiber: 5.3 g
Protein: 13.0 g