GF: Shrimp Ravioli with Lemon-Pepper Pasta

I’m alive! I survived the last weeks of school! Oh! I wish the sun would come out more to celebrate with me, but I’m relieved as all get-out that I haven’t been doing gardening in 90F!

It’s been a busy couple of weeks, but not too busy for me to bake and cook. (Of course not!) Seriously, I think that is the only thing that keeps me balanced sometimes.

Take Sunday afternoon, for example.

While I was stressing about grading 140 final projects and exams, I carved time out of my afternoon to make the best lemon-pepper pasta dough ever! And since the lemony goodness kept calling my name, I made shrimp ravioli for dinner.

And only after the last dish was cleaned did I get back in to the paperwork tornado that had been slowly sucking every iota of energy out of my fingertips.

However, fortified with shrimp ravioli with roasted red pepper sauce? I so won. :)

Now, when most of you image us happy teachers to be lazily sucking down the lemonades while we wait for the next school bells to sound, I am actually racing around doing what I cannot normally do during the school day. Things like:

  • getting my car repaired (dang factory recall)
  • an oil change (stinking oil change places close before I get out of work and open too late!)
  • having the trees trimmed (so we don’t get killed off by the EXTREMELY LARGE douglas firs in our yard)
  • getting the house painted
  • gardening
  • actually organizing and cleaning out my closets (GoodWill is gonna love me again)
  • cleaning out the garage, etc.

And I’m also reading several novels for a new teaching assignment: Tenth Grade English. I have taught 11th/12th “Alternative” English classes (for kids who are usually apathetic and therefore in danger of not completing high school), but not a ‘regular” English course. I was rather excited to take on the challenge until my friend (the Department Head) told me that she calls the 10th Grade novel list the “Doom and Gloom” list. Nice. I’d better get a few of these bad boys out of the way before the gray skies gobble up my life again in the fall.

And I’m working. Yes, in case the above paragraph strikes you as “not working” when it too *is* work, I am working at school on/off for a little extra cash.

Oh. And in a few days? My in-laws are coming for a 3 week visit. Our house which normally holds just the two of us and the pup will soon be bursting at the seems with 7 adults and a toddler as my niece is coming too. :) Life is GOOD. My inlaws are the absolute BEST! And oh man! Does my father-in-law know how to COOK! Anyone out there have a craving for some rockin’ gluten-free Chinese food? Come on over! There will most certainly be plenty around here in the next month of so. ;)

Today? No Chinese recipes to post, but I can share this great lemon-pepper pasta recipe, the shrimp filling for the ravioli, and the roasted red bell pepper sauce. It was delicious. :)

For the pasta, I started with the same recipe I’ve been using for potstickers, egg rolls and crab rangoon. It’s super simple as you can just add enough water to make the dough perfectly pliable.

Since I had made it lemony, the shrimp in our freezer looked like – and were – a great mild accompaniment. (By the way, with food prices soaring for all of us – here’s a tip: Buy your frozen shrimp at the local Asian market. It’s much cheaper there!)

And the Roasted Red Pepper and Tomato Sauce? I had a couple red peppers in need of being used. And two tomatoes on the vine left. It was a lovely combination.

I hope you get a chance to make your own ravioli someday soon. Rolling it out in big sheet (see the picture here), folding it in half after filling and closing the edges with a fork is really a piece of cake. I am making some more potstickers and ravioli this weekend for the freezer. Anyone wanna come over for a food-making party? You’re invited! The more the merrier!

Gluten Free Shrimp Ravioli (Lemon-Pepper Pasta and Roasted Red Pepper/Tomato Sauce)
PASTA INGREDIENTS:
1/3 cup (46g) tapioca flour
1/3 cup (50g) cornstarch
1/3 cup (65g) sweet rice flour
1 cup (182g) fine rice flour
1 tsp. xanthan gum
1 tsp. gelatin or agar agar
1/2 tsp. salt
1 Tablespoon cracked black pepper
2 Tablespoons finely chopped lemon zest
3/4 cup cold water (*or more. Rice flours vary in the amount of water they absorb.)
5 Tablespoons (1/4 cup + 1 Tablespoon) lemon juice
1 egg

PASTA DIRECTIONS:

  1. Sift together dry ingredients.
  2. Place into a food processor.
  3. Whisk together wet ingredients.
  4. With the food processor running, Slowly pour the liquid ingredients in creating a soft pliable dough. The dough will easily give to your touch but NOT be sticky. If it does not give, add more cold water. If it is sticky, add sweet rice flour by the tablespoon until it remains soft but is no longer sticky.
  5. Roll out pasta on parchment paper dusted with sweet rice flour. Dust the pasta with sweet rice flour as needed. IF YOU ARE NOT GOING TO ROLL THE PASTA OUT RIGHT AWAY: Store in a Ziploc or other airtight bag until you are ready to use it.

SHRIMP RAVIOLI FILLING
Ingredients (Makes 24 2″ ravioli)
1 pound of shrimp, shelled, deveined and cut in to 1″ pieces (I used 13-15 count because that is what I had on hand)
5 garlic cloves, roughly chopped
2 teaspoons sweet paprika
1/4 cup chopped chives
1 egg, beaten
salt/pepper to taste

Directions

  1. Flash cook the shrimp until they are 1/2 – 2/3 of the way cooked in butter.
  2. Coarsely chop shrimp through chives in your food processor. (See a picture of the completed filling here.)
  3. Add the egg and stir well.
  4. Refrigerate until you are ready to fill the ravioli.
  5. Fill ravioli with 1 Tablespoon +/- per ravioli.

ROASTED RED PEPPER AND TOMATO PASTA SAUCE
Ingredients:
2 Red bell peppers
2 Vine tomatoes
4 cloves of garlic
Seasonings to taste, but start with at least 1 1/2 teaspoons of each: fennel, oregano, paprika, sweet basil, salt and pepper
1 teaspoon sugar

Directions:

  1. Line a pan with tin foil (choose a pan with a slight rim/edges to avoid spillage of any juices). Turn the oven to broil. Place the cleaned/rinsed red peppers and tomatoes on the foil and slide under the broiled (about 5-6 inches a way).
  2. Broil, turning as needed with tongs, until the red peppers and tomatoes are blacked.
  3. Place the red peppers in a paper (not plastic!) bag and close the bag. Set the bag/peppers on a dish and set aside.
  4. Slide the blackend skin off the tomatoes and place the tomato “meat” into your food processor.
  5. Open the bag of pepper. Slide/scrap the blackened skin off the red peppers and add to the food processor.
  6. Add the garlic.
  7. Process together until you have a coarse sauce (or thinner if you so prefer).
  8. Pour into a pan and bring to a low simmer. Add your seasonings (1 1/2 teaspoons of each) and 1 teaspoon of sugar.
  9. Taste and adjust spices to your taste.

Each of these can be used on their own.
The pasta is delicious with just butter and parmesan cheese.
The Roasted Red Pepper sauce makes for a great sandwich topping too.
Oh, man! I think I’m gonna LOVE my summer!
Hope you are having enjoyable sunny weather. Especially in the midwest where my alma mater, Coe College, barely escape the flooding. Oh Cedar Rapids! You are in our thoughts and prayers…..
-Kate

23 comments on “GF: Shrimp Ravioli with Lemon-Pepper Pasta
  1. gaile says:

    oh my god does that look awesome! ok. this weekend I am going to make those potstickers or this ravioli. something with this amazing looking dough. and hey, i’ll come over and cook! except i love too far away. but i am in awe of your recipes and can’t wait to try them! thank you!!

  2. bbg says:

    i made the potstickers twice last week (we had a lot of filling left over from the first batch) and they turned out great! after we finished eating them the second time, my husband said– now i’m really craving ravioli, does she have a recipe for that too?? and i said no :) now we’re both excited to try this one out! thanks again for these great recipes…

  3. Mary Frances says:

    Would it be bad to have ravioli for breakfast? They look so good! By the way, where do you get the agar agar? I need to try your dough because I can never get 1 Tbsp of filling into my ravioli. And please, please, please, post some more of your FIL’s recipes; I really want to learn how to cook Chinese food.

  4. carrie says:

    WHAT a heavenly picture!!! OH MY GOSH!! That looks absolutely amazing Kate!! You go girl!!

  5. Devildogwife says:

    Oh my! My mouth is just watering looking at those. Yum!!

  6. Sally says:

    Drool. I simply have to know what’s on the “doom and gloom” reading list…from one reader to another.

  7. Karen says:

    I have ravioli envy! I haven’t made mine in a while. They always seem like a lot of work. Now that I’m back from vacation, I’ll get back into cooking a little more seriously.

    Karen

  8. Daniela says:

    oh… this looks SO good. Do you think I could make lasagne sheets out of that pasta recipe? I want lasagne SO bad

    Absolutely, Daniela! Lasagne sheets would be easy with this. ;) -Kate

  9. Tiffany says:

    I’ll come over! :)

  10. Fish says:

    damn this make me want fooooood!

  11. Daniela says:

    awesome!

    do i really need a food processor though? I have one but well, it’s brand new, still originally wrapped and i am actually thinking bout selling it. (i got a standmixer/blender & food processor for free from kitchenaid)

    Hmm.. I dunno about this, Daniela. The pasta comes out much softer from the food processor for some reason than it does if I use the stand mixer. You could always try the stand mixer and see how it works for you. ;)
    -Kate

  12. M-Elle says:

    this sounds like the perfect meal to kick-off my summer break. Hmmm…I’m thinking that I might have to make a batch of these babies for my camping trip – what a great way to end a day of driving and setting up camp! I’m glad you survived the end of year wrap up. My elementary school finishes off next week – 4 days and counting!

    M-Elle! Oh, I’m so thinking of you and the end of your school days! I loved teaching elementary school (I taught 4/5 and a 5/6 split for 8 years. It was my favorite job really. Then we moved and I fell into the big bad land of secondary teenagers… a whole new kind of fun opened up. :)

    Good luck and happy summer (aka Margarita-filled reading) days!
    -Kate

  13. Callista says:

    Is “Lord of the Flies” on that list? I can’t remember if that was 10th grade, but it seems about right. Please don’t do that to them. I was so disgusted with humanity that I didn’t recover for a few years. xP

    I am so making the pasta this weekend. I wonder if it freezes okay?

    Yes, “Lord of the Flies” is required reading. Bah! Shoot me now! The others are too much for words: Antigone, Oedipus, Taming of the Shrew, 1984, … and the list goes on and on.

    I haven’t tried to freeze the pasta, but I have frozen this type of pasta for potstickers without any problems. You’ll have to let me know how you do that! I have also dried it overnight before by dusting the cut pasta strands in sweet rice flour and letting them hang-dry overnight.

    =)-Kate

  14. Natalie says:

    Do you use white rice flour? What brand of brown rice flour do you normally use? I changed brands and it seems they are not all created equal. You are a goddess, Kate- these look awesome! xoxo

    I use Bob’s Red Mill if I buy it at the grocer or coop. If I buy it on Amazon, I buy the superfine brown rice (or white…whichever fits my fancy). However, lately I have been using finely ground white rice flour from the local Asian market that grinds their own flours – and all of the ones they grind are gluten fee. :) Yeap. I’m a lucky girl.

    And, Yes! You are so right. Rice Flours – or any GF flours for that matter – vary SO MUCH in their moisture content that we have to modify all of our recipes by the amount of liquids in them rather than by adding flour (which is what I used to do pre-GF days.).

    Do your flours need more water or less? ;)
    -Kate

  15. Shirley says:

    OMG, this recipe looks fabulous! I use the Asian white rice flour, too. It’s much more finely ground. :-) My flour mix is 3 parts Asian white rice flour and 2 parts Argo cornstarch. I use it measure for measure in the place of wheat flour in all recipes, PLUS add about 1 tsp xanthan gum per cup of flour for most baking recipes.
    (NOTE: The only thing this mix doesn’t seem to work on is pancakes. For those, I have to use a more substantial flour mix. We prefer buckwheat.)

    Congrats on being done with school! Ugh, on The Lord of the Flies … add High Wind in Jamaica to that “forever maimed me” list also. ;-)

  16. Esther says:

    Oh I wish we had startrek matter transportation I’d be over in a heartbeat for your cooking party !! I am just going to have to try making some of this soon it looks too good not to.

  17. I want to come over for some gluten free Chinese food. Enjoy the three weeks with your in-laws. It’s great to see a post from you. I know how the time gets away from you and it’s hard to post. And man, if I had to read Catcher in the Rye, even for work, I’d go crazy. Hopefully you’ll get through the readings…

  18. Rachel says:

    Aw man, as soon as I make one of your delicious recipes and clear it off my messy pile of printed-out “To Be Cooked” recipes, you come up with another one! ;].

    Yum. I made your Shrimp Dim Sum Balls the other night and it was scarfed up mighty quickly at our house. I did have a devil of a time breaking up the rice vermicelli, though, so I think I’ll make my shrimp balls without next time. I blogged about it if you want to check out my results.

    Keep up the good work!

    -Rachel

  19. Paula says:

    Wow! Wow! Wow! Need I say more? That looks terrific!

  20. Allie says:

    Wow — that looks absolutely amazing! and it looks like it took a long time to make, no? will have to give it a try over the weekend… thanks!

  21. M-Elle says:

    Thanks again Kate! This was amazing and easy to make. I goofed on a few things, but that’s ok, it just means that I’ll have to make it again. Also, I thought of substituting spinach puree for some of the water to make the pasta a vegetable one.

    Anyway, I posted about how good it was with garlic bread.
    M-Elle

  22. CeliacChick says:

    Hi! Love your blog! Is it possible to make these without the corn starch? I’m allergic.

    Thanks…beautiful photos

    Thanks for the visit. :) I’m honored to have you swing through.
    I haven’t tried to subsitute the cornstarch in this recipe but believe that you can easily use arrowroot starch (1:1) here instead of the cornstarch. (Arrowroot starch is hard to find here.) If you try it, please come back and let me know. I’d love to hear your results! – Kate

  23. Amy says:

    Oh my stars . . . can it be? A GFCF non-red meat-filled ravioli? My cup runeth over! :D I too, like Celiac Chick, am allergic to corn, so I’m going to try it with arrowroot. This is quite possibly the happiest day I’ve had since I got my 55 allergy list two weeks ago! God bless you and your super-helpful blog! <3

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