Quinoa Ravioli Stuffed with Mushroom and Olive Tapenade

Woah. That title packs a punch. But this dish is worthy of a lengthy title.

As you might have noticed by now I love basically all things quinoa. Especially when it’s delivered a bit out of the ordinary.

I originally wanted to tackle a chestnut fettucini recipe I had simmering away in my brain. I gave it a go and it was great. I will post that recipe soon. But making the chestnut fettucini got me thinking about all  the possible pasta variations – from flours and flavours, to pasta types, to measurements and more. My thoughts quickly became this:

“Can I replace a portion of the flour with quinoa flour? Can I make it all with quinoa flour? Quinoa pasta. That would be nice… How about quinoa ravioli?”

And then this happens just about every night…

The rest is now  history – and I’m quite happy with the result.

Note: If you are going to give this a go, I advise that it isn’t your 30 minute mid-week meal. It’s not difficult but it takes some time. The pride you feel after it though is well worth it.

Quinoa Ravioli Stuffed with Mushroom and Olive Tapenade

Approximately two serves


(For the ravioli)
3/4 cup quinoa flour (plus more for dusting)

1/8 cup tapioca flour

1 TBSP olive oil

up to 1/2 cup water

1 TBSP fresh coriander (I used  coriander paste)

1 tsp sea salt

Mushroom and Olive Tapenade Filling

(For the mushroom and olive filling)

1 clove of garlic

3/4 cup sliced mushrooms

1/2 cup mixed pitted olives

1 TBSP of tomato paste

handful of basil

olive oil to cook


Quinoa Ravioli Stuffed with Mushroom and Olive Tapenade

On a clean bench top, combine flours and salt.

Make a well in the centre of the flour and add the coriander, the oil and 1 TBSP of the water.

Mix the flour from the outside in and combine until your dough comes together in a kneadable ball (adding more water as necessary). I used approximately 1 TBSP shy of 1/2 a cup.

Once your dough comes together and is not too sticky or dry, knead for 5 – 10 minutes. I found that the quinoa flour dough was very easy to knead and became very smooth after about 5 minutes. Form into a disc shape and wrap in glad wrap. Set aside for 30 minutes to one hour.

Once the dough has got to know itself get your pasta maker ready to roll.

Cut the dough in half and shape into a rough rectangle. Flatten slightly and dust in flour as necessary, you don’t want the dough to be sticky when it is going through the pasta roller.

Start by feeding your pasta through the widest setting on your pasta machine (usually number 1).

After each roll, dust your dough with more quinoa flour as necessary. Continue to roll the dough, making the setting finer with each roll.

Once you are satisfied that your pasta sheet is thin and long enough, lay it on a floured surface. Repeat with remaining dough.

Cut both pasta sheets into an even rectangle.

Evenly space apart teaspoons full of the mushroom and olive filling on one pasta sheet. Each teaspoon will make a ravioli so be sure to leave enough space around the filling for the top sheet of pasta to join the bottom sheet without ripping.

With a pastry brush, brush the edges of each section of filling with water (this will make it easier for the top sheet of pasta to stick).

Gently place the second sheet of ravioli on top of the bottom and gently press the top sheet of pastry into the bottom around each teaspoon of filling.

Cut each section of ravioli into squares. Decorate with prints from a fork if you like and cut excess pastry from the edges.

Place each ravioli onto a lightly floured board while they wait to be cooked.

Bring a large pot of water to the boil. Place ravioli in the boiling water.

Once the ravioli float to the top of the water, it’s cooked! This will only take about 1 minute. Remove the ravioli with a slotted spoon and place directly on serving plates.

I went very simple with my ravioli’s dressing, using a generous drizzle of extra virgin olive oil and toasted pinenuts.

Mushroom and Olive Tapenade Filling

In a medium frying pan over medium heat saute garlic in a generous dash of olive oil.

Add mushrooms and cook until softened. Add olives just to heat through.

Place all filling ingredients along with the basil into a processor and pulse into a tapenade/paste consistency.

And thats your filling done!

A lot of my experimenting is exactly that – experimenting. It often takes quite a few tries until I am completely satisfied with a recipe. This dish is the exception. I am really happy with how it turned out on the first go but of course there will be many little tweaks that will make this recipe better in the future. Let me know if you give it a try and have any of your own tweaks!

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30 thoughts on “Quinoa Ravioli Stuffed with Mushroom and Olive Tapenade

    • Thanks Heidi! This quinoa pasta would work a charm as lasagne sheets! That’s the best pasta to try making if this is your first go too. You could even go ahead and use the mushroom and olive tapenade as some of the filling in the lasagne along with some veggies :)

      I’ve realised that making pasta can actually be quite fun. I hope you give it a try and if you do let me know how it goes!

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  2. My family is Italian, and we have always made ravioli, but now most of us have gone gluten free. Do you know if this can be made ahead and frozen for a dinner party at a future date? Thanks

    • Hmm I’m not sure how this would work without the tapioca flour, its such a powdery flour so it sort of turns into a paste to help hold the quinoa flour together. I can’t think of an alternative unfortunately.

      I was quite surprised with how well the dough held together so perhaps it would work without the tapioca flour – Give it a shot and let me know!

      • I see. Hmm maybe a bit of irish moss gel? Or some lecithin? Hmm we shall see, puts on goggles and labcoat… evil laughter…

        • Ohh I’d love to do some experimenting with Irish Moss gel but I haven’t been able to get my hands on any in Sydney. Good luck! I hope your experimenting works out!

  3. Can you make this without a pasta roller? Just by rolling it as thin as possible? Thanks!! (also, did you use the really salty olives? Did you rinse them first?)

    • Hi Ka,

      I’m so sorry for my super late reply. My New Years resolution = faster comment replies!

      You could definitely make this without a pasta roller. It would just mean a little more effort to roll out as thin as you like.

      The olives were reasonably salty and I didn’t wash them first – I’m a fan of the saltiness :)

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  5. Hi! I just wanted to thank you for this recipe. My son has a rare allergic condition and we’re all on an elimination diet. I had to tweak it a bit, but without your inspiration, I don’t know if I could have come up with a noodle recipe for my family! I blogged about my noodle experiment with lots of shout outs to you for the inspiration…feel free to check it out to see that you got proper credit! http://cradlerockingmama.com/quinoa-pasta-noodles/ Anyway, thanks a TON – and I’m still finding recipes I love on your site. You’re an amazing cook!

  6. What an interesting recipe, these look delicious! I really want to give these a try, but I’m a little bit skeptical. How does the pasta compare to regular wheat pasta in terms of taste and texture? So intrigued!

    • Hi Maryann,

      Sorry for the slow reply!

      The pasta is surprisingly simple to make but just as I’m sure you could imagine – the taste and texture is different in comparison to wheat flour. It’s quite delicate because it doesn’t have gluten to hold it together so will break easily. In regards to taste – it’s quite nutty.

      I hope you enjoy if you end up giving it a try! :)

  7. Oh I’m getting this recipe for sure!!! I can have most of what is in it!! Thank you for what you do! I’ve been so depressed about my allergy test results that I just wanted to give up! Thank you for giving me hope back!

  8. I made this pasta for the first time today and it turned out to be fantastic. Instead of ravioli I rolled the dough out to make fettuccine and served it with a sun dried tomato meat sauce. I also substituted equal amounts of arrowroot flour instead of tapioca. My only tip is be very careful when rolling the dough out because it fell apart easily.mThanks for the recipe!

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