Homemade Quinoa-Chia Seed Ravioli with Mushroom-Kale Filling

Wow, that title is a mouthful. And so is this ravioli.

My beautiful grandmother sent me a pasta maker a few weeks ago so that we could carry out her tradition of making delicious homemade pasta.

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Being the freak health nut that I am, I chose to try a whole grain quinoa pasta made with chia seeds for my first attempt.

Well, let me tell you, it ain’t easy. (I know ain’t ain’t a word but just go with it, mmmkay?)

Now I’m not knocking this recipe, it turned out pretty good and Brandon actually loved it but because it is gluten and egg free, the dough is very dry and extremely frustrating delicate to handle. However, I do think with repeat attempts, it would be easier to perfect. I may have to try a less healthy more traditional recipe next time though. Winking smile


Homemade Quinoa and Chia Seed Ravioli with Mushroom and Kale Filling

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Quinoa and Chia Seed Dough

Adapted from A Pinch of Me

  • 2 cups quinoa flour
  • 2 tablespoons chia seed with 6 tablespoons hot water
  • 2 tablespoons olive oil
  • 1/2 cup hot water

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Mushroom and Kale Filling

  • 1 package sliced baby portabella mushrooms (about 10 ounces)
  • 1 bunch chopped lacinato kale
  • 1/4 cup mascarpone cheese
  • 1/4 cup shredded Italian blend cheese (asiago/provolone/parmesan)
  • 1/4 cup parmesan cheese for garnishing
  • 2 tablespoons Earth Balance
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

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To start making the pasta, soak the chia seeds in 6 tablespoons hot water until a thick paste forms.

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While the chia seeds are soaking, place the 2 cups of quinoa flour on a large surface and shape a well into the center of the flour. Pour the chia paste into the well along with the 2 tablespoons of olive oil and water.

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Begin to combine the flour with the chia mixture by folding in the flour while still maintaining the well. Continue adding water as you are combining to moisten the dough.    As I said before, the texture of this dough will not be sticky like normal dough. It will be more on the dry side. After ingredients are combined well, knead the dough with your hands until it starts to stick together. Then cover with plastic wrap and allow to sit out for about 20 minutes.

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After it has set, divide the dough into four sections and roll each one flat with a rolling pin.

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Take each section and run it through the flat part of the pasta machine at a higher setting (I started at 5). Then run it through again at a lower setting (such as 4) and continue to work your way down the numbers until it has reached the desired thickness.

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Because of the delicate nature of the dough, I wasn’t able to get mine very thin. I also wasn’t able to photograph the process because it turned out to be challenging enough on it’s own, without the camera. I don't know smile

After you finish running the dough through the machine, place on parchment paper and set aside.

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Now you are ready to make your filling!

Clean and remove the stems from both the mushrooms and the kale then chop everything into small pieces.

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Heat the Earth Balance in a skillet over medium heat and add the mushrooms and kale. Continue to cook until mushrooms are softened and the liquid has cooked off. (I poured out some of the liquid to speed the process along. Shhh…don’t’ tell anyone)

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Place mushrooms and kale in a food processor and blend until you have a coarse texture.

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Transfer the mixture back to the skillet and add the salt & pepper, mascarpone and shredded Italian cheese, and stir together.

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Take tablespoon portions of the mixture and place onto dough in even sections.

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Then take the second piece of dough and layer it on top.

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Grab a pizza cutter (or ravioli cutter if you’re a fancy pants) and cut between areas of the filling to create squares.

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With a fork, gently push on the edges to seal the pasta together.

And viola!

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Cute little raviolis!

Place them gently in boiling water for about 3 minutes then top with your favorite sauce and garnish with parmesan. I ended up whipping up a quick white wine sauce with onions and it turned out compliment the ravioli well. The pasta was a bit thicker than I prefer but it is vegan and gluten free, so I guess you can only expect so much.  The filling, however, was very tasty!

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Have you ever tried to make homemade pasta?