Desperately seeking hairdresser. I’ve lived in my current town for three years and am yet to find any sort of cosmetologist I like. If you add that to the four years I spent in university, you’ll soon realize that my hair has been a hot mess for the last 7 years. I had a friend who went to a fancy pants cosmetology school and through college she would give me fantastic hair cuts and tints when I happened to see her, which would hold me over through the bad haircuts in between. Unfortunately (for more reasons than just my hair) said friend now lives a handful of hours away with her husband and baby, and that can only mean no time for road trips just because I’m having a bad hair day.
Not having a regular stylist basically means I’ll take whoever is available last minute when I need my hair cut NOW, which generally means bottom of the barrel. I’m not sure if anyone else knows this, but bad hair cuts = sad = put all of the food in my mouth. And that pretty much brings me to these ravioli. Put all of them in my mouth. Now. Cover them in alfredo sauce with some scallions on top, sold. I’m so sold.
If you’re feeling fancy, I would put them into this vegan tomato cream sauce with asparagus. But I’m far too sad and lazy, plus the jar of alfredo sauce was within arms reach. Bonus points: the pasta is gluten free. Extra super bonus points: you don’t need any sort of pasta roller. I don’t have one. May have been easier with one, but this was already pretty easy and a little therapeutic if you just imagine you’re smooshing your never-again-emergency-hairdresser’s face with the rolling pin.
Combine chia seeds with 6 tbsp warm water. Let rest until the seeds have gelled.
Make a volcano with your quinoa flour on your clean counter top.
In the center of your volcano, add the oil and chia seeds. Slowly cave in the edges of your volcano and stir into the chia seeds and oil (be careful not to have any eruptions out the sides of your volcano!). Continue bringing flour into the liquid, adding the ½ c of water a little at a time as necessary.
The dough will be relatively dry, but work at it until all flour is combined. Wrap in plastic wrap and rest for 20 minutes. Clean your counter tops!
While the dough is resting, roughly chop portabella mushrooms into small pieces. Saute the mushrooms and garlic in a pan spritzed with nonstick spray (or a drizzle of olive oil) over medium heat until soft. Turn the pan off and let cool.
Begin bringing large pot of water to boil
Cut your rested pasta dough into 4 chunks. Dust your counter tops with a generous amount of flour and roll out one of the chunks. Once flattened and thin, fold in half and repeat. Be very generous with your flour to prevent sticking! Continue rolling, turning 90 degrees as necessary to make a square. The thinner the better, really put your weight into it! Continue with all remaining dough.
To place the filling, treat 2 pieces of dough like you would a baking sheet for cookies. Drop approximately 1 tbsp of mushroom filling on the dough, spacing about an inch apart to make a grid. You should be able to fit ~12 drops of filling per sheet. Dip your fingers in water and wet the spaces surrounding the filling.
Place a blank sheet of pasta dough on top the filling. Seal by pressing down on wet spaces.
Cut with a cookie cutter or pizza cutter. Press edges together to seal.
Boil sealed ravioli for 3 minutes. Serve immediately
I got the pasta recipe here. The pasta is not as smooth as regular, white flour pasta – it’s very similar to a 100% wheat pasta texture.
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