Ingredients
Gluten-free Pasta Dough
- 150 g Chickpea Flour
- 40 g Starch gluten-free
- 1 tsp Salt
- 20 g Ground Flaxseed
- 1 tsp Psyllium Husks
- 100 ml Lukewarm Water
- 3 tbsp Olive Oil
Filling
- 300 g Sweet Potatoes boiled
- 1/2 tsp Olive Oil
- 20 g Vegan Parmesan
- 1 1/2 tsp Chili Powder
- 1 tsp Tomato Powder
- 1 tsp Garlic Powder
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Mash the sweet potatoes in a bowl with olive oil. Then add the parmesan, chili powder, tomato powder, garlic powder, basil, oregano, salt and pepper. Season to taste.
- In a bowl, mix the flax seeds with psyllium husks and lukewarm water. Let it swell for 10 minutes.
- Mix chickpea flour with starch and salt. Fold in the flax seed mixture and the oil. Knead the dough until a firm dough is formed. Cover and let it rest for 20-25 minutes.
- Roll out the dough on a floured surface and cut out roughly in squares. About 3 inches by 3 inches.
- Fill with a 1-2 teaspoons of filling and close.
- Simmer in salted water for 2-3 minutes.
- Enjoy the ravioli with fresh herbs and more vegan parmesan.
- Optional: You can saute the ravioli with 1 tsp of oil if you want it to be a bit more crispy.