Erica Von Trapp
Check out one of your favorite summertime treats, in ravioli form.
For the filling:
1 tablespoon olive oil
6 peaches (yellow preferred), cut into 1/2-inch cubes
Pinch sea salt
1/4 teaspoon cinnamon
2 tablespoons agave nectar or honey
For the ravioli:
1 cup brown rice flour
1/4 cup mochiko (or 3 tablespoons brown rice flour + 1 tablespoon of potato starch)
1/4 teaspoon sea salt
2 egg yolks
1 teaspoon olive oil
1/4 cup water (approx.)
For the coconut cream topping:
1 can coconut milk, cream separated from the milk by placing in freezer overnight then letting it thaw in fridge
Pinch sea salt
1 tablespoon agave nectar or honey
Prepare filling. Heat olive oil in a pot over medium heat. Add peaches, salt, and cinnamon. Sauté for a few minutes until browned, then add sweetener. Cook until a gentle caramelization starts, about 1 minute. Cover, reduce heat to low, and let simmer, stirring occasionally, for 15 minutes. Remove from heat and transfer to wide bowl to cool, or place in freezer to accelerate cooling.
Prepare ravioli. Combine dry ingredients in a bowl. Add egg yolks and oil. Combine in an "x" motion with two forks until the mixture resembles sand. Form a divot in the middle and add 2 tablespoons of water. Pinch with your hands to combine evenly. Turn dough out onto a work surface and, using the palms of your hands, push the dough away from you to evenly distribute moisture. Continue kneading until dough holds together. If dough doesn't stay together, add more water. If it's too moist, add more brown rice flour. Dough should be malleable but not sticky.
Form dough into a compact ball, cover with a damp, clean towel, and let rest for 10-15 minutes.
Prepare cream topping. Mix together all ingredients until homogenous. Keep in refrigerator to keep solid.
Flour your working area and rolling pin. Roll out dough very thin (think cardboard-paper thin). Using a jar lid or cookie cutter, punch out circles. Make sure to use all the dough. Add a teaspoon of peach filling in the middle of each circle.
Dip your fingers in a bit of water then run fingers around the edges of one half of each ravioli. Fold over the other half of the ravioli to make a sort of ravioli taco. Press to seal. You can mark it with a fork if you want it to be super pretty. Repeat with all ravioli, working quickly. Let ravioli dry for a good 30 minutes, turning once.
Bring a big pot of salted water to boil, reduce to gentle simmer, and drop ravioli in. Cook about 3-5 minutes, or until all of the ravioli floats to the top. Gently strain and rinse with cold water.
Serve topped with coconut cream, extra cinnamon, and honey or agave nectar for garnish.