Ravioli with ricotta and basil (egg-free) (gluten free)

Ingredients

• 190 g Gluten free flour mix
• 190 g Semolina
• 280 g Ricotta
• 230 ml Water
• 1 pinch Black pepper
• 1 clove Garlic, minced
• 2 1/2 tbsp Olive oil
• 1 tsp Salt
• 6 pcs Basil, fresh

Method

1. Measure the flour and semolina into a bowl.
2. Add 1.5 tbsp olive oil to the mix.
3. Pour the water into bow.
4. Stir the flour and water with a wooden spoon until the dough forms a ball.
5. You're not going to get a perfect ball of dough like you would when making bread dough. It may be crumbly and look lumpy and gummy. Cover the bowl with a towel and let it rest for 10 to 15 minutes.
6. Prepare the filling; combine the ricotta with chopped basil in a bowl; season with salt and place aside.
7. Continue with the dough; knead the dough until smooth. Now cut the dough in half and each half into 4 pieces. You will end up with eight balls of dough. Put all of the dough except for the piece you are working with back into the bowl and cover it with the towel.
8. Flatten your dough to 0.4mm thick using a rolling pin. Using a spoon, place a dollop of filling along your piece of dough in a straight line, leaving about 2cm of space in between and on each end.
9. Have a small bowl of water on the counter and dip your finger in and run a damp bead of water down each edge of the pasta and between each spoonful of filling. Now flip the dough from the back over your filling.
10. Run your finger between each pocket of filling to remove most of the air and cut each ravioli apart. Trim it up just to even the edges. Run your fingers around the edge of the filling forcing the air out. Use a fork to seal the edges.
11. To cook the ravioli, boil a pot of water then add ravioli. Gently boil until the raviolis float. Once they are floating, the filling and pasta are thoroughly cooked. Drain and serve in plate; drizzle with some olive oil and garnish with basil before serving.