Gluten Free Basil-Shrimp Ravioli w/ Dairy Free Shrimp Sauce

Another request from my open call for recipes was seafood ravioli. I took Ava’s suggestion and created the following the recipes Sunday night for dinner. It turned out well and even my Italian housemate was impressed though next time I’ll run the pasta through the pasta machine in order to get it thin enough for ravioli. The pasta can be adapted to other recipes, of course. I’m planing on making lasagna later today. I was cooking for four people but the recipe can be easily halved. By the way, stop by Ava’s etsy shop (follow the link above) for cute, handmade gothic lolita clothing and accessories. 🙂

Gluten Free Pasta

2 cups white rice flour
2 cups tapioca flour
2 eggs, beaten
2 tsp xanthan gum
2 tsp salt
4-6 Tbs water

In a large bowl, thoroughly mix the dry ingredients. Form a well in the center and add eggs. Carefully mix together, adding water one tablespoon at a time to make a stiff dough. Add water as needed if dough seems too dry. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 minutes. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. I use the upside down bowl. Roll out dough using rolling pin or pasta machine. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting. Cut pasta into rounds with a cookie or biscuit cutter, making sure you have an even number of rounds. Add ravioli filling to center of half the pasta rounds being careful not to over-stuff them. Cover with another pasta round and crimp edges with a fork. Add raviolis to gently boiling water. Cook for 5-7 minutes or until raviolis have been floating for several minutes. Cook in several batches so the raviolis aren’t crowded.

Basil-Shrimp Ravioli Filling

12 uncooked, medium shrimp w/ shells and tails on
1/4 cup water
2 Tbs onion, diced
1 cloves garlic, sliced
1 Tbs olive oil
6-10 fresh basil leaves
1 egg
Salt and pepper to taste

In small saucepot, add garlic, onion, water and shrimp. Simmer on low until shrimp are pink. Remove shrimp from water, peel and devein shrimp. Add shrimp peels and tails back into the cooking water and set aside for later use. Blend basil, shrimp and olive oil in a food processor. Add salt and pepper to taste. Once finely chopped, put into a small bowl and mix with egg. Fill ravioli according to pasta recipe above.

Dairy Free Shrimp Sauce

1 1/2 cups rice milk
Reserved cooking water plus shrimp peels & tails from above recipe
Salt and pepper to taste

In small saucepot, add rice milk to the reserved cooking water containing onion, garlic and shrimp peels and tails. Simmer on low until reduced by at least a third. Remove from heat and pour shrimp stock into a food processor or blender. Puree on high for 30 seconds. Strain through a fine mesh sieve into a small bowl. Add salt and pepper to taste. Serve over shrimp ravioli or other shrimp pasta dish.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Main Course, Sauces. Bookmark the permalink.

2 Responses to Gluten Free Basil-Shrimp Ravioli w/ Dairy Free Shrimp Sauce

  1. I’m always impressed when people make pasta from scratch and gluten-free no less! Great idea to infuse the shrimp in the filling and sauce. It seems versatile also … maybae a lemon caper type option?

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