Pop tarts are a childhood favorite for many people, but they are not the healthiest option. For those with gluten allergies and celiac disease, it is nearly impossible to enjoy these pastries because of their wheat-based dough. But what if we could have ravioli that tastes like pop tarts? Yes, you read that right! This blog post will walk you through how to make your own delicious gluten-free pop tart ravioli from scratch!
are pop tarts ravioli
Pop Tarts Ravioli: A Recipe for Gluten-Free Savory Pastries
For those with gluten allergies and celiac disease, it is nearly impossible to enjoy these pastries because of their wheat-based dough. But what if we could have ravioli that tastes like pop tarts? Yes, you read that right! This blog post will walk you through how to make your own delicious gluten-free pop tart ravioli from scratch!
Step One: Ingredients
Butter or vegan butter
Cinnamon and ground ginger (or pumpkin pie spice) for the filling. You can also brush it on top of finished ravioli like a pastry crust! This is optional but adds an extra pop tart flavor that pairs well with apple juice. For some, this will be more appealing than using traditional pasta dough to create ravioli shapes. If you have access to fresh apples, you can peel them without peeling off too much healthy fiber from the skin and use those in place of canned purée as your base ingredient which may provide more health benefits when used in moderation. The sugar content would need to be adjusted to account for the apple’s natural sweetness.
Step Two: The Dough, Gluten-Free Pastry Crust Recipe
Mix about 50 grams of flour with a teaspoon of salt and mix it together well in a small bowl until they are just barely combined. Then add about one tablespoon of cold butter or vegan butter to help create a crumbly dough that is not too sticky as this will make it difficult to roll out later on when you start creating individual ravioli shapes without any additional glutenfree pasta dough ingredients like eggs or arrowroot powder which can have stabilizing qualities but also affect flavor negatively if used excessively. This is optional though and can work very well so long as your filling does not contain too many wet ingredients.
Using a fork, gradually mix in about one tablespoon of cold water until the dough starts to form into small clumps that are more cohesive and less crumbly than before which will make it easier when rolling out later on.
Flatten this ball of dough with your hands first by pressing down firmly onto any large air bubbles so they pop through, then proceed by using a rolling pin or similar utensil if you have some experience working with pastry crusts otherwise an alternative can be found at stores like Trader Joe’s where pre-made ravioli wrappers exist for purchase as well as being available for order online from brands like Bob Mills gluten free flour which is one brand I’ve seen recommended frequently.
Place two pieces of aluminum foil on your kitchen counter, one piece flat and the other overlapping it with a bit more than half an inch hanging over. Flour this area liberally to insure that when you roll out the dough there will be less friction as well as hopefully creating softer edges due to flouring rather than simply trying to use your rolling pin or similar utensil without any sort of surface for leverage which can lead in turn to harder edges during cooking if not handled properly.
Take the flattened ball of pastry dough and place it onto the floured section before proceeding by using either a rolling pin or some other type of circular object such as a jar lid (obviously I’m improvising here) then slowly roll it out with gentle pressure until the dough is flat and even.
Next, take a sheet of what I like to call “pizza” dough which will be used for making ravioli and flour that as well before placing on top of the rolled pastry dough where you can use your hands or rolling pin to gently flatten it down using either circular motions or by going over each section once vertically then horizontally.
Take two teaspoons worth of filling (whatever type) in one hand and place onto the center of your flattened pizza dough just after folding up around half inch edges from all sides so that they are overlapping slightly. Repeat this process with another teaspoonful about an inch away, continuing to fold up all four corners.