Spelt Ravioli Recipe

Spelt has fewer calories and more protein than wheat flour but is easier to digest because its gluten breaks down more easily. We thought that it would make a great pasta dough and we were right! We, then, decided to fill our pasta dough with a mixture of ricotta, baby bella mushrooms, onion and herbs de provence for a flavor that only mushrooms and herbs combined can bring. Enjoy!

Ingredients

• 3 tablespoons

  golden flaxseed meal

• 9 tablespoons

  hot water

• 2 cups

  spelt flour

• Large pinch

  salt

• 3 tablespoons

  extra virgin olive oil

• Cornmeal for dusting

• 2 tablespoons

  extra virgin olive oil

• 1/2 large

  yellow onion, chopped

• 1 teaspoon

  herbs de Provence

• 8 ounces

  baby bella mushrooms, sliced

• 1 cup

  dairy or non-dairy ricotta cheese (We love the recipe for Almond ricotta from Artisan Vegan Cheese.)

• Salt, to taste

• Pepper, to taste

Directions

Combine flaxseed meal with hot water in a small bowl and set aside, allowing to rest for ten minutes.

Whisk spelt flour and salt together in the large bowl of a stand mixer. Using a paddle attachment, add flax mixture and olive oil on low speed. Bring up to medium speed and mix for two minutes or until a ball of dough forms. If there are some left over scraps on the bottom of the bowl, just press them into the ball of dough. The more spelt flour is worked, the more its gluten is broken down; so, we want to be careful not to over mix.

Press down ball of dough and cover with wax or parchment paper, allowing to rest at room temperature for twenty minutes.

Meanwhile, saute chopped onion over medium high heat ,with salt, until soft. Add sliced mushrooms and herbs de Provence, sauteing until mushroom juices have been released. Remove from heat and add to medium sized bowl with ricotta. Season with salt and pepper to taste. Refrigerate.

Separate ball of dough into four sections, rolling each one thin. We like to get the dough down to a four or five on the pasta roller.

On a well-floured surface, use a three inch ravioli stamp to cut the rolled dough. Lightly dust two baking sheets with cornmeal and put half of the three inch, rolled dough pieces down. Lightly mist with water and place about one and a half teaspoons of filling on half of though dough pieces.

Seal each raviolo with another piece of rolled dough by pressing edges together. Make sure that edges are still wet, or they will not seal properly.

Carefully drop each raviolo (singular for ravioli) into a large pot of boiling water. Remove each raviolo from water with a slotted spoon once it floats to the top.

Enjoy with sauce of choice!