Vegan, Gluten Free Black Bean & Cheese Ravioli in a Roasted Red Pepper Sauce!
Gourmet handmade gluten free ravioli filled with a delicious black bean and cheese mixture, topped with a delicious roasted red bell pepper sauce with the perfect blend of spices and fresh basil. This dish does take a little bit more time to prepare but it is absolutely AMAZING! It is a definite crowd pleaser. If you are hosting a dinner party and want to impress your guests, this is the perfect dish!You'll have to forgive the photo, I made this at my mom's house and I forgot to bring along my nice camera.......This is a cell phone camera picture but I think you can still get the idea of how amazing this dish was!
My kids like to eat the ravioli plain, without any sauce. Yes, it is actually that good.
I was really worried that the gluten free ravioli would not hold together. You just drop it in boiling water so you can imagine how worried I was that I'd have a HUGE mess on my hands if the ravioli came apart and released a whole slew of black bean and cheese filling all over in the pan. Much to my surprise the ravioli came out perfectly, and it floats to the top when done just like regular ravioli.
You can fill this ravioli with ANYTHING you want. You could use ground tempeh sausage, cheese sauce, ground bean burgers, spinach and tofu ricotta, whatever sounds good to you!
I know haven't posted in awhile but we took an amazing vacation down south away from all the cold, snow and ice! It was AMAZING to enjoy the warm sun for a change. We went swimming and hiking through Zion National Park and had a wonderful time. I had a short break from blogging but I am back and creating more delicious recipes!
Yesterday I was practically in tears as I got a jump start in the kitchen again......
Yes, even those of us who know our way around the kitchen can still make some real blunders!
I wanted to make some amazing, delicious gluten free cinnamon rolls. This is definitely on my to do list. Well, I rinsed out the bowl I had made mashed potatoes in and began making my cinnamon roll dough when much to my shock and horror I smelled GARLIC!!!!!!
My amazing cinnamon roll dough wreaked of my garlic mashed potatoes! Yes, they were completely RUINED!
Well, I had to have Sunday dessert so I started on a new venture.....Gluten free Blondie Brownies.
Well, unfortunately I did not check the oven temp and of course it was set to 400 degrees which dried out the blondies! Seriously! Well, my son ended up eating the whole pan saying they made delicious gluten free graham crackers..... That is NOT what I was going for! Oh well, after a few minutes of sheer frustration I made some banana ice cream, crumbled up the crispy over baked blondies and that was dessert!
Gluten free cinnamon rolls are still on my to do list and I promise, some day soon I will be posting the most amazing, moist cinnamon rolls you've ever had. But until then......Enjoy the ravioli.
Gluten free Homemade Black Bean Ravioli and Roasted Red Pepper Sauce
Serves 6
Black Bean filling
1/2 recipe of white cheese sauce
1 can black beans
1/2 tsp. salt
Blend or food process the cheese sauce and beans together until it has a little texture of the bean but is mostly pasty.
Ravioli Dough
Makes about 8-12 ravioli depending on the size you make
1/2 c. potato starch
1/2 c. Tapioca starch
1/2 c. brown rice flour
1 1/2 Tb. egg replacer
1/2 c. water
2 Tb. olive oil [opt. you can use extra water if desired]
1 Tb. Xanthan gum
1 tsp. salt
**To make ravioli with whole wheat pastry flour use regular whole wheat flour for the potato starch, tapioca starch and brown rice flour as well as the xanthan gum.
Combine the egg replacer and water in a bowl and whisk together until frothy, set aside. Pour all dry ingredients in a mixer and mix to combine. Add the egg replacer mixture and olive oil and mix until dough forms. Let the dough sit, covered in mixing bowl while you prepare the filling. Remove dough from the mixer.
You can use a pasta roller if you have one to get the very thin dough necessary or you can simply use a rolling pin.
Split the dough into two portions. Roll out dough on a lightly floured surface [I used brown rice flour] until 1/16th to 1/8th inch thick. It is okay if you cannot get it that thin but try to get it as thin as possible otherwise you will taste more of the thick dough and less of the filling inside.
Spoon about 1 Tb. of black bean mixture about 2 inches apart on 1/2 of the rectangle. Fold the other side over the black bean side and press around the filling with your fingers. Cut the ravioli with a small cup, pizza wheel or sharp knife into desired shapes. Then press the edges firmly with a knife to seal the ravioli.
Place ravioli on a baking sheet and allow them to sit for 30-60 minutes to allow them to dry. Do this while you make the rest of the recipe.
Roasted red pepper sauce
2 red bell peppers
3/4 c. carrot juice
1/4 c. fresh basil
1/2 c. onion chopped
2 cloves garlic minced
1/2 c. cashews
1/3 c. nutritional yeast
1/2 Tb. lemon juice
1/2 Tb. balsamic vinaigrette
1 tsp. salt
dash black pepper
**1/8 tsp. red pepper flakes if you like a little heat
Preheat oven to broil. Cut bell peppers in half and remove white parts and seeds. Place the bell peppers cut side down on a non-stick baking sheet. Broil them from 2-5 minutes or until the skin begins to blacken slightly on the outside and begins to peel away from the pepper. Remove from oven.
Sautee onion, garlic and chopped basil in a skillet with 1/4 c. water over high heat until onion is translucent. Place in the blender with the peppers.
Add remaining ingredients in the blender and blend until completely creamy.
When ready bring a large pot of water to a boil and place the ravioli in the boiling water. Boil them until the raise to the top of the water, remove them and place them on the baking sheet.
To serve, place the ravioli on a plate and top with the red pepper sauce and a little cashew parmesan if desired.
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