recipes

Mushroom Raviolis with Pumpkin Seed Oil Pasta Dough

By on April 27, 2016
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Little pillows of perfection

I’ve just started to increase my training to prepare for a summer full of tough mountain races. This means that I really need to pay attention to the quantity and quality of calories I’m putting in my mouth each day. At this time of year I completely cut out all forms of processed sugar and really focus on keeping my main food allergy culprits out of my diet (dairy, egg whites, avocados, and bananas). This pretty much eliminates any form of processed pasta since a surprisingly number include sugar and I can’t verify that the pasta dough is made with egg yolks only. Since I’m now the owner of a shiny, hand-cranked pasta machine, I decided to put it to the test with some raviolis! You can make this recipe using a good old-fashioned rolling pin (I’ve done it a lots of times) but the pasta machine really makes it so much easier.

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Rolling out the dough with my pasta machine!

The basic pasta recipe can be used for almost any type of traditional pasta, just use regular white flour and olive oil. I decided to jazz up this recipe with some pumpkin seed oil my mom brought back from Austria and oat flour because that’s what I had on hand. I’ve also made this recipe with 100% whole wheat flour. It changes the texture a little bit but still tastes great. I’ve never tried it with grain-free flour (like almond, coconut, etc.) but it will probably work as long as you play with the flour, oil, and water balance to achieve the super elasticy pasta dough that you want. I recommend that you make this recipe with a grain based flour to start so that you are familiar with the texture that you’re looking for from the dough. There are some great resources available online about what you want the pasta dough to look and feel like. I recommend checking out Serious Eats and Smitten Kitchen.

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Look at that yummy filling

Pasta dough nutrition information (whole recipe): 1070 calories, 118 g of carbs, 50 g of fat, 38 g of protein, 16 g of sodium
Ravioli nutrition information (per serving): 287 calories, 33 g of carbs, 13 g of fat, 11 g of protein, 9 g of sodium, 1 g of sugar

Mushroom Raviolis made with Pumpkin Seed Oil Pasta Dough
Print Recipe
A gluten-free alternative and dairy-free ravioli recipe that has the added benefits of pumpkin seed oil in the dough.
Servings Prep Time
4 people 1 hour
Cook Time
10 minutes
Servings Prep Time
4 people 1 hour
Cook Time
10 minutes
Mushroom Raviolis made with Pumpkin Seed Oil Pasta Dough
Print Recipe
A gluten-free alternative and dairy-free ravioli recipe that has the added benefits of pumpkin seed oil in the dough.
Servings Prep Time
4 people 1 hour
Cook Time
10 minutes
Servings Prep Time
4 people 1 hour
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Mix oat flour, egg yolks, and pumpkin seed oil. Add water in 1 tbsp increments until dough comes together and has an elasticy texture. It should look rich in color and slightly shiny. Cover in plastic wrap and set on counter while making filling.
  2. Saute mushrooms and garlic on stovetop until mushrooms are soft, about 4 minutes. Add mushroom and garlic mixture to a food processor with tarragon leaves. Blend until smooth. Add salt and pepper to taste.
  3. Roll out pasta dough. I used a pasta machine but you can also do this by hand with a rolling pin. With the pasta machine I roll the pasta out to the "7" setting. If doing it by hand, make sure the dough is almost translucent and you can see the outline of your hand through the dough.
  4. Place pasta dough in ravioli form OR lay pasta dough on a flat countertop. Put 1 tsp of the filling in the center of the ravioli forms OR evenly space filling in the center of 1"x1" squares in the pasta dough. Brush edges of each ravioli with water and cover with another sheet of pasta dough, ensuring the dough extends to all edges.
  5. If using the ravioli form, use a rolling pin to seal edges together. If not, use your fingers to press down on all sides of the filling. Cut each ravioli and lay flat.
  6. Repeat steps 3 - 5 until all the dough is used.
  7. You can either cook the ravioli immediately (see step 8) or save it for later. If you are going to use the ravioli in a couple of hours, then layer ravioli on a plate, with a piece of plastic wrap between each layer. If you will not use the ravioli in a couple of hours, place the ravioli in a freezer bag. Ravioli will keep in the refrigerator for one day and in the freezer for up to three months.
  8. To cook the ravioli, bring a pot of salted water to a low boil. Reduce heat to low and add raviolis. Cook for 6-7 minutes. If raviolis are frozen when you are ready to cook them, extend cooking time by 2 minutes or cook until raviolis float in the water.
  9. Serve with your favorite pasta or topped with your favorite protein. I served these raviolis with grilled trout filets seasoned with salt, pepper, and garlic.
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