Gluten Free Portabella Mushroom Ravioli

August 7, 2013

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.

Gluten Free Portabella Mushroom Ravioli
Serves: 4

  • 8 cloves garlic, minced
  • 5 portabella caps
  • ½ tsp sage, rubbed
  • 2 c quinoa flour
  • 2 tbsp chia seeds
  • 6 tbsp warm water
  • 2 tsp extra virgin olive oil
  • ½ c warm water

  1. Clean your counter top very thoroughly and dry.
  2. Combine chia seeds with 6 tbsp warm water. Let rest until the seeds have gelled.
  3. Make a volcano with your quinoa flour on your clean counter top.
  4. 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.
  5. 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!
  6. 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.
  7. Begin bringing large pot of water to boil
  8. 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.
  9. 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.
  10. Place a blank sheet of pasta dough on top the filling. Seal by pressing down on wet spaces.
  11. Cut with a cookie cutter or pizza cutter. Press edges together to seal.
  12. 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.

Nutrition Information
Serving size: 6 Ravioli Calories: 380 Fat: 11g Carbohydrates: 55g Fiber: 10g Protein: 13g


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    Annie @ natural sweet recipes Aug 08, 2013

    Looove that plate!!! So adorable! I have been scared to make my own ravioli, but this sounds do-able! It looks delicious! Aug 07, 2013

    That is a gorgeous plate! Quinoa flour? That’s an interesting ingredient! Mmmmm this is a perfect gluten-free dish I would love to try this week!

    Sara {Home is Where The Cookies Are} Aug 07, 2013

    Oh, there is no way I will be making my own pasta – But if I ever need to, I know where to turn! Hot mess hair for 7 years?? Girl! Let’s state the obvious: You need to find you a good stylist! 😉

    cleaneatingveggiegirl Aug 07, 2013

    I have always been intimidated by the idea of making my own pasta, but you make it sound SO easy!!

      Kelly Aug 07, 2013

      I’d never ever ever, EVER made homemade pasta before. Not sure why I started with GF, but it was crazy easy. Plus, I liked making a volcano out of the flour.

    jaclyn Aug 07, 2013

    I hate getting my hair cut…I’ve had so many hair dressers hack it all off I get anxiety every time I go now. Your mushroom ravioli looks superb, good comfort food for depressing bad hair days! I have many of those =(

    Em @ Love A Latte Aug 07, 2013

    Omg I just got my hair cut on Monday for the first time in 6 months because I don’t have an official person that I go to. I wish I did!!! Good luck and I totally know that bad haircuts stink. But these raviolo look beyond delicious so thank you for them!!!

    Joanne Aug 07, 2013

    My hair is currently a hot mess also! I still haven’t found anyone I like in NYC to do it…sigh. One day.

    Can’t believe these are GF!!