Lectin Free Ravioli
- Lectin Free Gourmet
- 10 hours ago
- 1 min read
This ravioli recipe is a beautiful example of how homemade pasta can feel both comforting and refined. Preparing ravioli from scratch is a rewarding process that transforms simple ingredients into something special. The dough is smooth and easy to work with, while the filling is creamy, aromatic, and perfectly balanced. Being lectin-free, the dish feels light and nourishing without sacrificing flavor or texture. Each bite combines tender pasta with a rich, savory center, making it ideal for both everyday meals and special occasions. This recipe celebrates mindful cooking, traditional craftsmanship, and the joy of creating elegant food at home.
Ingredients (4 servings)
Pasta Dough
7 oz (about 1¼ cups) Lectin Free PASTA & NOODLES MIX
2 large chicken eggs
1 tablespoon olive oil or ghee
Pinch of salt
1–2 tablespoons water (as needed)
Filling
9 oz (about 1 cup) sheep’s curd
2 tablespoons fresh herbs, finely chopped(or wild garlic or basil pesto)
Salt, to taste
Black pepper, to taste
Nutmeg, to taste
1 tablespoon butter
1.2 oz (about ¼ cup) grated Pecorino
To Finish
Sheep butter or tallow, melted
Additional grated Pecorino
Preparation
Prepare the pasta dough according to the basic pasta recipe and let it rest.
Roll the dough thin on a lightly floured surface or using a pasta machine.
Mix all filling ingredients until smooth and well seasoned.
Place small spoonfuls of filling onto the dough, cover with another sheet, and press firmly around the filling. Cut into ravioli.
Cook the ravioli in gently boiling salted water until they float to the surface.
Drain well, toss with melted butter, and serve with grated cheese.
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