This recipe takes a bit of work but it is well worth the effort. I use the Fodmap Friendly certified pastry flour from Well & Good to make a delicious pasta that has the taste and texture of wheat flour. I recommend this flour because the pasta holds together well and the ravioli don’t fall apart when cooking (unlike other wheat free flours I’ve tried in the past). I also recommend using a pasta machine to roll the pasta out into thin sheets but you can use a rolling pin if you don’t have access one.
Low Fodmap Beef & Oyster Mushroom Ravioli Recipe
Recipe yields around 60 large ravioli. Leftovers can be frozen.
1 serve of fresh low fodmap pasta (I use Well & Good’s recipe)
1 tablespoon of onion infused olive oil
500g of minced beef
150g of oyster mushrooms, roughly chopped
½ cup of low fodmap beef stock (I use 1 teaspoon of Massel Beef stock powder (salt reduced) dissolved in ½ cup of hot water)
1 tablespoon of worcestershire sauce
½ cup of spring onion tops (green part only), roughly chopped
1 teaspoon of dried thyme
Pinch of salt and pepper
1 tablespoon of garlic infused olive oil
Handful of basil leaves
Low fodmap tomato based pasta sauce (I use Leggo’s Fodmap Friendly certified pasta sauce)
Heat a large frypan to a medium high heat. Add the onion infused olive oil and minced beef. Stir frequently until the beef is beginning to brown. Add the oyster mushrooms, and continue to cook for 2-3 minutes or until the mushrooms are soft and the mince has browned completely. Lower the heat and add the beef stock, worcestershire sauce, spring onion tops and thyme. Continue to cook, stirring frequently until the excess water cooks off. Remove from the heat and season with salt and pepper. Stir through the garlic infused olive oil and leave to cool. When the mixture has cooled, transfer to a food processor and pulse into tiny chunks (this makes it easier to stuff the ravioli).
Roll the fresh pasta to about 2mm thick. Lightly press the fresh pasta (but not all the way through, it should only leave an imprint) with a ravioli cutter/small cookie cutter (I use a round 6.4cm cutter) so you know how to space out the filling. Fill each ravioli outline with the beef and oyster mushroom filling, making sure to leave space around the edges to seal the ravioli. Brush the exposed edges of the pasta with water then lay another sheet of 2mm thick pasta on top. Gently press out any air and lightly press the edges of each ravioli to seal. Press the ravioli out with a ravioli/small cookie cutter.
Add the ravioli to a pot of salted boiling water. The ravioli are cooked when they float to the top.
Serve with fresh basil and low fodmap tomato based pasta sauce.
NOTE: Leftovers can be frozen before cooking. Lay flat on a silicone mat (no overlaps) and place in the freezer until frozen. When frozen the ravioli can then be transferred to a ziplock bag and returned to the freezer immediately.
Onion infused olive oil: Low fodmap at 1 tablespoon.
Beef: Low fodmap. Proteins generally do not contain any carbohydrates and are therefore low fodmap. Check no high fodmap ingredients have been added for seasoning or marinade.
Oyster mushrooms: Low fodmap at 1 cup or 86g.
Beef stock: Massel Beef stock powder (salt reduced) is certified low fodmap by Monash University at ¼ teaspoon each serve.
Worcestershire sauce: Low fodmap at 2 tablespoons.
Spring onion tops, green part only: Low fodmap at 1 bunch or 16g.
Thyme, fresh: Low fodmap at 1 cup or 16g.
Garlic infused olive oil: Low fodmap at 1 tablespoon.