Easiest Way to Prepare Perfect Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF

Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Ravioli fillings can, and should, go beyond cheese.

Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF Use a tablespoon or teaspoon for the filling of each ravioli. Read the No cheese ravioli fillings. discussion from the Chowhound Home Cooking food community. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable. You can cook Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF using 62 ingredients and 20 steps. Here is how you cook that.

Ingredients of Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF

  1. Prepare of Ravioli Dough.
  2. Prepare 300 grams of mixed rice flour (brown & white).
  3. It’s 100 grams of potato starch (not flour).
  4. It’s 3 tsp of xanthan gum.
  5. It’s 1 tsp of salt.
  6. You need 240 ml of warmed light coconut milk or milk of choice.
  7. Prepare 2 tbsp of olive oil.
  8. You need of Pumpkin Filling.
  9. Prepare 200 grams of pumpkin puree.
  10. It’s 2 tbsp of soft brown sugar.
  11. It’s 1 pinch of ground nutmeg.
  12. It’s of salt & pepper.
  13. Prepare of Sweet Brown Butter Sauce.
  14. Prepare 112 grams of sunflower spread / butter.
  15. You need 2 1/2 tbsp of balsamic vinegar.
  16. It’s 1 1/2 tbsp of soft brown sugar.
  17. Prepare 2 tbsp of finely chopped pecans (optional).
  18. It’s of Sweetcorn Filling.
  19. It’s 2 tbsp of sunflower spread / butter.
  20. Prepare 160 grams (2 cups) of sweetcorn, divided.
  21. You need 2 of shallots, finely chopped.
  22. Prepare 1 tsp of sugar.
  23. You need 1/2 tsp of salt.
  24. Prepare 80 ml of full fat coconut milk.
  25. You need 1/4 tsp of thyme.
  26. You need 2 tbsp of nutritional yeast.
  27. Prepare of salt & pepper.
  28. It’s of cayenne pepper.
  29. You need of Brown Butter Basil Sauce.
  30. You need 112 grams of sunflower spread / butter.
  31. It’s 1 tbsp of shredded fresh basil leaves.
  32. It’s of Minted Pea Filling.
  33. Prepare 170 grams of frozen peas.
  34. It’s 30 grams of (1 & 1/2 cups) rocket / arugula.
  35. You need 20 grams (1 cup) of mint leaves, chopped.
  36. It’s 3 tbsp of full fat coconut milk.
  37. Prepare 3 tbsp of nutritional yeast.
  38. You need 2 tbsp of olive oil.
  39. It’s 1 tbsp of lemon juice.
  40. It’s 2 tsp of wholegrain mustard.
  41. You need of salt & pepper.
  42. You need of Mushroom Sauce.
  43. It’s 220 grams (2 cups) of mushrooms, thinly sliced.
  44. It’s 2 tbsp of sunflower spread / butter.
  45. Prepare dash of white wine.
  46. Prepare of Italian Seasoning.
  47. Prepare of salt & pepper.
  48. You need of Mushroom Filling.
  49. You need 1 tsp of olive oil.
  50. Prepare 1 tsp of sunflower spread / butter.
  51. It’s 300 grams of (scant 3 cups) mushrooms, chopped.
  52. Prepare 1 of onion, chopped.
  53. You need 1 clove of garlic, sliced.
  54. It’s 1 tbsp of thyme.
  55. Prepare 2 slice of gluten-free bread.
  56. Prepare 2 tbsp of nutritional yeast.
  57. Prepare of salt & pepper.
  58. Prepare of Creamy Tomato Sauce.
  59. Prepare 480 ml of passata.
  60. Prepare 4 tbsp of full fat coconut milk.
  61. Prepare 1 tbsp of shredded basil leaves.
  62. It’s of sugar and black pepper.

Almerian Christmas Alfajores (Spanish Wafers with Almond and Lemon Filling)El invitado de invierno. Butternut Squash Ravioli with Whiskey Sage Cream SauceMcCormick. Instead of a second night rerun meal, you turn leftovers into a premiere. Cooking your ravioli: Bring water to a boil before adding the ravioli.

Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF step by step

  1. You can use a stand mixer or your hands for this.
  2. Using a mixer, put the flour, starch, xanthan gum and salt in the bowl. Attach the dough hook and slowly start to drizzle the milk in on a medium low speed. When half of the milk is in, add the oil then continue slowly adding the milk.
  3. When the dough comes together stop adding the milk as you may not need every drop, and let the machine knead the dough for a minute. The dough shouldn't be sticky.
  4. If making the dough by hand, mix the flour, starch, xanthan and salt and form a pile on a work surface.
  5. Make a well in the centre, add the oil and 1/4 of the milk and start to mix the flour & milk together.
  6. Keep adding the milk in until the dough comes together and you can form a ball of unsticky dough.
  7. Halve the dough and on a floured surface, roll it out into 2 equal sized rectangles if you can. It's best to roll one half out on top of parchment paper for ease to move it later.
  8. Put a teaspoon of filling every 1.5 inches or so across the dough then lay the 2nd pasta rectangle (here's where that parchment is handy) over the top, pressing down around each bump.
  9. Use a knife, pizza cutter or ravioli stamp to cut the pasta into shape and let them rest for 20 minutes. Discard any burst ravioli as the filling will seep out during cooking. Re-roll any dough offcuts and repeat until all is used. I get 24 raviolis from this dough recipe.
  10. Boil some salted water in a large pan and drop the ravioli in 6 at a time. Boil for 5 minutes or until they float then remove with a slotted spoon and keep warm.
  11. Repeat until all are cooked.
  12. If using a butter sauce, toss the ravioli into the pan with it until golden on both sides otherwise just fry them gently in some sunflower spread / butter until coloured.
  13. To make the pumpkin filling, simply just mix the ingredients together and it's done.
  14. The butter sauces are all made in the same way – melt the butter in a frying pan over a medium heat until it turns from yellow to golden brown then take off the heat and stir in the other listed ingredients. I like the sweet sauce with the pumpkin filling, the basil sauce with the sweetcorn filling, the mushroom sauce with the pea filling and the mushroom filling with the tomato sauce.
  15. To make the minted pea filling, throw everything into a blender and puree until smooth, no defrosting or cooking required.
  16. The mushroom sauce for the pea filling is simple too. Fry off the sliced mushrooms in the butter until soft then add a splash of wine and allow to reduce to nothing. Season to taste with the Italian Seasoning, salt & pepper.
  17. To make the mushroom filling, melt the butter and oil together in a frying pan and cook the mushrooms and onions together until softened. Add the sliced garlic and thyme and cook a further minute. Drain the liquid away then add the mushroom mixture to a blender with the bread and nutritional yeast (or parmesan cheese). Puree smooth then season to taste.
  18. The tomato sauce just needs to be wa
    rmed. Put the passata in a pan and when heated through, stir in the basil, coconut milk and season to taste.
  19. The sweetcorn filling requires a bit more effort. Melt the 1 tsp butter in a frying pan and saute half of the corn until golden, then set aside. Melt the rest of the butter in the pan and fry off the shallots until almost soft. Add the leftover raw corn, salt and sugar and cook until the corn is bright yellow. Add in the milk and let it reduce down to almost nothing then stir through the thyme. Let this mixture cool then puree it through a blender. Add in the corn that was set aside earlier and season to taste.
  20. Each filling and sauce recipe is enough for 24 ravioli, 4 servings of 6 each.

Add them one at a time so they don't stick together, then give them a stir. They seem easy enough to make. The ravioli filling, made with goat cheese, chopped spinach, and nutmeg plays a leading role in this recipe, with each ingredient contributing something different to the overall flavor: goat cheese provides richness and creaminess, spinach – savory side, and nutmeg contributes sweetness with a savory. Does anyone have a good recipe or direction to a blog/cookbook (etc.) for interesting ravioli fillings other than ricotta? I frequently sub ricotta with mascarpone, because I am not a huge fan of ricotta texture.

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