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This recipe makes enough for 4 tennis ball sized gluten free ricotta spinach ravioli. 

Ingredients:

Pasta:

  • 2 cups of your favourite gluten free flour

  • 3 eggs 

  • 6 Tbsp of olive oil 

Stuffing:

  • 1/2 Cup of light Ricotta 

  • 1/2 Cup of finely chopped Spinach

  • 4 Egg Yolks

Pesto:

  • 5 Cloves of Garlic 

  • 1 Cup of fresh Basil 

  • 1/2 Cup of olive oil 

  • 3 Tbsp of fresh Parmesan

Directions:

  • Pesto:

    • In a food processor or blender place in all ingredients, Spinach, Garlic, oil and Parmesan. 

    • Blend until you have a smooth consistency then set aside until the end where you will heat up in a frying pan. 

  • Stuffing:

    • In a small mixing bowl mix together your chopped spinach and ricotta.

    • Set aside until it is needed to place on the pasta.

  • Pasta:

    • In a large mixing bowl make a volcano like mound with your flour, and create a hole in the centre.

    • In the hole pour in your 6 tbsp of oil, and crack in your 3 eggs. With a fork whisk the eggs and oil with the flour, as soon as a good dough starts to form use your hands to mould the dough. 

    • You will have to kneed the dough for a good 5 min so you get a nice smooth texture.

    • Once you have the smooth texture roll out your dough to about 5mm thick ( you want a nice thin dough so it cooks quicker and properly)

    • After you are satisfied with thickness use a round cookie cutter ( we used a small tennis sized bowl) to cut out 8 circles. (you may have to cut out fewer then re roll out and cut the rest) 

    • **In a large pot bring about 3/4 of water to a boil and turn down to a nice rolling boil

    • Now its time to place a tbsp size dollop of your spinach and ricotta stuff in the centre of 4 of the circle, and create a little well in the middle. In this well this is where you are going to place one egg yolk (take your time to separate from the egg white so you dont break the yolk) Then cover carefully with one of the other dough circles and press together really well so they dont split while cooking in the water. 

    • Once all are made place them in the water for about 5-7 min ( you dont want longer otherwise you will cook your yolk) 

    • Once they are cooked place them on a paper towel to absorb the excess water.

    • **Now in a frying pan pour your pesto sauce and heat up for about 2 min (constantly stirring) 

    • Place on a plate and drizzle your pesto sauce over top with a sprinkle of fresh parmesan flakes and a slice of tomato! 

Enjoy this delish dinner you wont be disappointed and neither will your guests! Be sure to have your AMINOpulse with this delicious meal to make more gains! 

Jenny M.

DYNAMIS Chef 

Use code Jmfit at the checkout for 15% off your order!!

June 19, 2016 by Jenny Meyers
Tags: Dinner