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.
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. Yay!
For the Pasta Dough:
1 1/2 cup of gluten free flour
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 )
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 .)
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.
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.
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.*
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)