Recipe from Elise Wiggins of Panzano restauraunt. Wiggins created this recipe exclusively for Denver Post readers. Panzano has several creative gluten-free items on the menu. (909 17th St., 303-296-3525, ). Find amaranth flour and tapioca flour at specialty markets. Serves 4.
Ingredients
For the pasta
- 1 cup amaranth flour
- 1/4 cup tapioca flour
- 1 egg
- 1 tablespoon vegetable or walnut oil, optional
- 1-2 tablespoons water, if and as needed
For the stuffing
- 1/2 cup mascarpone cheese
- 1/2 cup ricotta
- 2 tablespoons Parmesan cheese
- 1 teaspoon chopped thyme
For the sauce
- 1 tablespoon olive oil
- 1 teaspoon rosemary, chopped fine
- 1 tablespoon pancetta, diced small
- 1 cup tomato sauce, pureed
- 1 teaspoon sea salt
Directions
Make ravioli: Combine all pasta ingredients in a mixer with paddle attachment until dough starts to pull away from the sides. Roll out using more tapioca flour.
Roll into pasta sheets. Brush with egg wash. Place mounds of cheese stuffing 2 inches apart from each other. Top with another sheet of pasta. Press down to remove air around the stuffing. Cut by using a shaped pasta cutter or ravioli tool. Set aside.
Make sauce: Heat oil and rosemary together until fragrant. Throw in pancetta and sweat on low temp for 2 minutes. Do not overcook. Add tomato sauce. Heat and then set aside.
Meanwhile, heat water to a boil with a little oil. Cook ravioli until al dente, about 6-7 minutes. Toss with sauce.
