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15 minutes

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Gluten-free ricotta and artichoke ravioli

5 minutes

Gluten-free ricotta and artichoke ravioli

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 5 minutes

Ingredients

240 g gluten-free flour
1/2 t xanthan gum
1 t salt
10 free-range egg yolks
3 free-range eggs
1 t cinnamon
2 T olive oil
Pink peppercorns for serving

For the gluten-free flour, mix:

156 g brown rice flour
88 g sorghum flour
90 g corn starch
37 g potato starch
14 g xanthan gum

For the filling, mix:

4 marinated artichokes, finely chopped
120 g ricotta
1 clove garlic, crushed
1/2 lemon, juiced
Sea salt and freshly ground black pepper to taste

Method

In a mixing bowl, combine all the dry ingredients and the egg yolks and mix to form a dough. Knead on a lightly floured surface until smooth and elastic.

Roll out the pasta dough using a pasta machine or a rolling pin to make ultra-thin sheets. Cut into 5 x 5 cm squares and place 1/2–1 T filling in the middle of half the pasta squares.

Beat the remaining eggs and use to lightly brush the edges of the squares. Top with the remaining pasta squares, carefully press the air out of the sides and pinch closed the edges of each ravioli.

Cook in simmering water for 4 to 5 minutes, or until cooked through.

Dry-fry the cinnamon in a hot pan for 10 seconds and add the olive oil. Drizzle the oil over the ravioli and scatter over the pink peppercorns. Serve immediately.

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Baked mini-wraps with ham and cheese

Baked goat’s cheese polenta with rocket

Shaved Gouda and cabbage slaw with cumin seed dressing

White anchovy, broccoli and pine nut pasta

Beetroot, baby marrow and goat’s cheese flat bread

Strawberry granita with fromage blanc

Mediterranean crepe stack

Creamed corn cakes

Porcini and Nicola potato risotto

Endive, fennel, celery and blue cheese salad

Lahanika Gemista

Gluten-free ricotta and artichoke ravioli

Gluten-free ricotta and artichoke ravioli

Ingredients

Method