Gluten-free pistachio and ricotta ravioli

Gluten-free pistachio and ricotta ravioli with buckwheat, rice flour, ricotta, hard cheese, lemon and pistachios – tender, nutty and pleasantly fresh.

At a glance

• Serves 2
• Prep time: 60 min
• Cooking time: 15 min
• Total time: 75 min
• Calories: 480 kcal per serving
• Protein: 16 g
• Fat: 23 g
• Carbs: 54 g

Ingredients

• 3 eggs
• Zest of 1 unwaxed lemon
• 150 g pale buckwheat flour
• 100 g rice flour
• 50 g vegetarian hard cheese (Parmesan-style)
• 200 g ricotta
• 1 ladle of cooking water
• 1 tbsp olive oil
• 50 g butter
• 50 g pistachios
• 1 tsp xanthan gum
• Black pepper

Method

You’ll need: frying pan · saucepan · rolling pin · cookie cutters

1. Mix the buckwheat flour, rice flour and xanthan gum and make a well in the middle. Add the eggs and olive oil and work everything into a smooth dough, first with a fork, then with your hands.
2. Knead the dough well until supple, then cover and leave to rest. Meanwhile, stir the ricotta, hard cheese, lemon zest and black pepper together into a creamy filling.
3. Divide the dough into portions and roll out thinly with a pasta machine or rolling pin. Place small mounds of the ricotta filling on one sheet of dough, cover with a second sheet and press out the air around the filling.
4. Stamp or cut out the ravioli and cook them in simmering salted water until they rise to the surface. Work carefully so the parcels stay intact.
5. Melt the butter in a frying pan and toast the chopped pistachios in it briefly. Add a little of the pasta water to make a silky sauce.
6. Add the hot ravioli to the pistachio butter, toss gently and serve with a little hard cheese.

Good to know

Homemade ravioli need a little patience, but no rush. The dough is tender, the filling creamy, and at the end everything turns beautifully buttery and nutty.

Swaps

Ricotta → cottage cheese (more protein) | Butter → ghee (less lactose, can be heated to high temperatures, but still contains milk) | Rice flour → certified gluten-free oat flour (more fibre) | Hard cheese → vegetarian hard cheese made from sheep's milk (stronger flavour, similar amount of protein)

Allergens

Contains egg, milk and tree nuts (pistachios). Good for children if the pistachios are finely chopped; fine in pregnancy as long as the eggs, ravioli and filling are cooked right through.

Frequently asked questions

What's in pistachios nutritionally?

Pistachios provide unsaturated fats, fibre and minerals such as potassium and copper, plus vitamin B6 and natural plant compounds such as carotenoids.

How does ricotta compare with other cheese fillings?

Ricotta is usually milder and often less rich than very mature, higher-fat cheeses. It provides protein and calcium, but contains varying amounts of fat and salt depending on the type.

Why does buckwheat flour work well in the dough nutritionally?

Buckwheat brings fibre and minerals such as manganese and magnesium. It isn't a cereal but is used in a similar way, and it's naturally gluten-free.

Does lemon zest bring only flavour, or nutrients too?

Zest from an unwaxed lemon mainly provides essential oils and small amounts of plant compounds. Its nutritional contribution is more of an extra, but it really shapes the flavour.

Does xanthan gum always agree with a sensitive gut?

In small amounts it's usually fine, but some people get wind or a feeling of fullness from it. Here it's mainly about texture.