Dia’s Gluten Free & Vegan Ravioli with Spicy Haricot Bean Mousse

Posted by ♦***Admin--Dia***♦ on March 25th, 2012. Filed under: Casein Free, Dairy Free and Vegan, Macrobiotic, Sugar Free, Vegetarian, What's New, Wheat and Gluten Free.
Dia's Gluten Free & Vegan Ravioli with Spicy Haricot Bean Mousse

This is not a traditional pasta dough by any means. Of course that’s because it contains no gluten or eggs. I’ve experimented many times over the past few years on how to get a similar pasta dough to the one I used to make before switching my diet. My favorite dough is this one, and it is very simple to make. The easier the better…right? I think so! What’s the secret ingredient??? Avocado! What??? Yes, avocado. Avocado is not only delicious and healthy, but it is a great egg replacer, especially in a dough that calls for a lot of egg yolk. It’s so nice and “buttery” and has it’s own natural oils that you won’t need to add anything else to the flour mixture besides avocado.
Dia's Gluten Free & Vegan Ravioli
It gives the dough a really lovely green color that is a lot lighter and brighter than if you were to use spinach in the dough. This is a great ravioli dish for Spring! I am especially dedicating this post to my brother Giuseppe! He turned 29 a couple days ago. Happy birthday brother!

Now, one of the things I have been wishing for is a pasta roller outer machine thingy. I still don’t have one however, so all of the rolling I had to do with a good old fashioned rolling pin. And I misplaced (stupid brain) my smaller rolling pin, so I had to use the giant one that I hate. :D Yay!

For the Pasta Dough:

1 1/2 cup of gluten free flour
I used:
1/2 cup rice flour
1/2 cup gram flour (also known as garbanzo flour)
1/4 cup potato starch
1/4 cup maize flour

2 medium sized avocados (avocadi ;) )

That’s it!!

For the Haricot Bean Mousse Filling:

1 can of haricot beans drained (approximately 400 grams)
1 tablespoon of vegan spread
1 tsp of hot chili powder
1 tsp of ground black pepper
1 tsp of garlic powder

For the Sauce:

2 tablespoons of vegan spread
sprinkle of wild oregano
sprinkle of dried basil
1/2 tsp of hot chili powder
1/2 tsp of ground black pepper
1 tsp of garlic powder
pinch of salt

Garnish with chopped fresh parsley
(I just happened to come across some in the garden :D .)

Start the dough by combining all of the flours in a large mixing bowl.
Peel and stone the avocados.
Slice the avocados in small pieces or mash them with a potato masher.
Add the avocados to the flours.
You can either mix this by hand or with an electrical mixer. If you are using an electrical mixer use the beater attachment not the whisk or dough hook.
Once it has formed a ball knead for a few minutes.
Wrap in cling film and place in the fridge while you make your filling.

For the haricot bean mousse all you need to do is combine all of the ingredients for that in a food processor and process at high speed until it reaches a mousse like consitency.

Dia's Gluten Free & Vegan Ravioli
Take your dough out of the fridge and unwrap from the cling film.
Place a piece of parchment paper down first on your work surface, and either use extra rice flour sprinkled around or grease it by spraying a non stick spray onto the paper itself. Use a paper towel to evenly spread whichever you use.

You can do the same for the rolling pin. Either flour it or spray with a non stick spray.
Personally I like using the spray because this dough doesn’t really need any extra flour added to it. It is not sticky at all. It’s nice and silky to roll into.

Roll the ball out in an upward motion to form a verticle line.
Slice this line down the middle.
With half of it roll out horizontally to the right and then upwards again vertically.
It should look like a rectangular thin piece of dough.

With the back of your knife leave an indentation all the way down this piece.

Dia's Gluten Free & Vegan Ravioli

Fill a piping bag with the mousse.

Pipe the mousse out on the left side of the dough.
Gently remove right side of dough from the parchment paper and flip over on top of the left side.
Pat down with your fingers so that the filling is standing out from the rest. (Please watch the video I filmed to get a better idea.)

Now you can either use a cookie cutter, single ravioli cutter or pizza slicer to cut away the ravioli.
I used a cookie cutter.
Place the either the cookie or ravioli cutter over the individual mounds of filling and make sure you don’t cut into them.
It will depend on which size cutter you use how much ravioli you end up with.
If you use a smaller 1 1/2 inch cutter, you should have well around 14 pieces.
In the video I made a variety of sizes.

*Repeat this process for the other piece of dough we cut off earlier.*

Dia's Gluten Free & Vegan Ravioli

Bring a pot of water to a boil.
Dissolve a sprinkle of salt and then add the ravioli to the pot.
Remove the ravioli once they float up to the top.

To make the sauce melt the vegan spread on a low setting in a seperate sauce pan.
Add in the wild oregano, chili powder, garlic, ground black pepper and dried basil.
Stir until hot. You don’t want it to over boil, so if it tastes nice and warm it is time to remove it.

Pour the sauce into a gravy boat.

Dish out the ravioli and slowly pour the sauce on top.

Sprinkle the parsley on the ravioli. (optional)

Dia's Gluten Free & Vegan Ravioli

© Cooking With Dia 2012

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15 Responses to Dia’s Gluten Free & Vegan Ravioli with Spicy Haricot Bean Mousse

  1. Kelly

    Wow your house must always smell really good! Beautiful virbrant colors in this post. You keep outdoing your last post everytime you post a post. I will have to try to make these ravioli!

  2. Veganmamasally

    I love your blog Dia. It makes me feel better after a blue day! Everything is beautiful and the video is the best yet!!!!!!

  3. Mishelle T

    Hey girlie! Great job hon. You are so great at everything you you make all of the other people sitting on their butts today feel like we should be making fresh pasta by hand, and we don’t even have half the crap you got going on in your life. You are such an inspiration. See you on facebook! <3

  4. Michael

    Your blogs are so good! This one is one of my favourites so far!

  5. VeggiePeggie

    Oh heck no! You don’t have a pasta machine? I’m more impressed you did all that without one! Someone get her a pasta machine right away! I love the look of the dough when you roll it out in the video, it looks so easy to roll, not finicky like most eggless doughs. Avocado rocks! I guess you can make any kind of pasta from the same recipe? Neon green spaghetti would go down very well with my nieces and nephews! They would LOVE it! Great post Dia! A++++

  6. Jen Jen


  7. ***Admin--Dia***

    Thank you!
    Peggie, Yeah, I don’t have one, wish I did. I would have been able to get it much more thin.
    Kelly the best smell was when these were put in the boiling water. It had a great aroma to it.

  8. Melanie Armstrong

    I tried this last night because I happened to have some avocados on hand from making guacamole for the game. I had some whole avocados left over, so tried this out. I do have a pasta machine and ran the dough through it, and it was very easy to do. I used a different filling, I pureed some kidney beans with left over mash potatoes and spooned it out on the pasta. The result was great! I like anything that will make my work in the kitchen go by faster, and not having to add any fake eggs, a bunch of gums, etc. was nice for a change! You are one awesome chick Dia! I hope you are feeling better!

  9. Cruz Brain Tumor Survivor

    Hey Dia I think this recipe is genius! I hope this is one that ends up in your cookbook! If you have a pasta machine it is so easy to make and any filling will do. I did half with the mousse you have here and half with your vegan sausage roll filling. When they floated up to the top I was so happy, I’m not much of a cook, and I was so happy to have made fresh pasta without eggs or wheat flour!

  10. Marcella Zarv

    Tried it, loved it! Brilliant recipe! Thank you!!

  11. ♦***Admin--Dia***♦

    Thank you for trying it!

  12. MacroMan

    Dia!! I’m loving your videos that you are making for the recipes!

  13. GingerCarrots

    Amazing recipe!

  14. NicoleyPolyOly

    This recipe looks amazing! Avocado is one of my very favorite foods. Unfortunately, I have developed an allergy to it. Any ideas on what I might be able to use as a replacement for the binder? I was thinking of experimenting maybe with an olive/coconut oil blend. I am trying to stick to whole foods for substitutes, because that is one of the things I love most about the recipe!

  15. Sinéad

    Thank you for this recipe! I really missed ravioli after being diagnosed with a wheat allergy, but making my own from scratch looked too daunting. I used your pastry recipe with a lentil and vegetable filling and they were lovely.

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