Drum Roll Please….I’m one happy Mommy today!! My twinnes loved this one so much that they devoured the raviolis with out any complains at all. I got showered with kisses & compliments too “Mommy you are the best cook in the world”. This just made my day!!

To start with,I was a little skeptical to go with my gut on this one. But, a little voice in me said there is no harm in trying.So, I did listen to my inner voice and viola…as always the output was Yummy!!!

Ingredients

For Pasta Dough

Quinoa Flour-2 cup

Egg-2 [beaten]

Salt to taste

Olive oil-1 tbsp

Hot water- as needed

For Filling

Kale- 1 cup

Portabella Mushrooms-1/2 cup

Chia Seeds- 1 tbsp

Italian Seasoning-1 tsp

Pepper Powder-1/2 tsp

Salt to taste

Italian Cheese Blend-1/4 cup [asiago/provolone/parmesan]

Mascarpone Cheese-1/4 cup

Butter-1 tsp

Shallot-1 [chopped]

Garlic-1 tsp[Minced]

For Garnish

Butter-1 tbsp

Italian Seasoning-1 tsp

Spanish Paprika-1/4 tsp

Method

To make the dough: Mix the quinoa flour with egg, oil and salt and gently knead till everything is well combined, add a tsp of water at a time if the dough is too dry.The dough should be firm and smooth and not sticky. Now cover in a plastic wrap and set aside for 30 minutes.

To make the filling: Chop the mushrooms and the kale separatley in the food processor. Heat a pan and let the butter melt, add the chia seeds and fry for 1 min,add the minced garlic and shallots and sauté till translucent.Now add the chopped mushrooms and fry till the moisture evaporates.Add, the chopped kale and fry till the mixture is dry.Now add the seasoning, pepper and salt and turn off heat. Let the mixture cool. Now, add the cheese blend and mascarpone cheese and gently mix till everything is well combined.

To make the ravioli: Roll the pasta dough using a rolling pin [ add extra flour so that the dough won’t stick to the pin and board] to the desired thickness and let the pasta sheets dry for 10 mins. Add a spoonful of filling on the pasta sheet with some space in-between the filing to cut and make raviolis. Place another sheet on top and gently press. Now, using a ravioli slicer cut them into desired shapes and set aside.

Bring a potful of water to a boil, add 1/2 tsp of olive oil [ so the raviolis won’t stick to each other] and 1 tsp of salt to it. Now, gently place the raviolis into the boiling water and cook till they start to float [ it took almost 8-10 mins for mine to float] and gently remove them on to the serving platter using a slotted spoon.

For Garnish: Melt the butter [ I like the flavor of slightly browned butter], turn off heat and add the Italian seasoning.

Presentation: Place four or five Raviolis in a plate and top it off with a spoonful of melted butter and add a touch of Spanish paprika [ I like a lil kick in my food ] on top and DIG IN!!