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Home Dairy Free DF Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF

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

Name: How to cook Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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

You'll never find a packet of filled ravioli ready to eat in a store if you're restricted by a gluten, egg or dairy allergy. I've came up with a few vegan fillings and sauces to go with my gluten and egg-free pasta. You can swap the nutritional yeast for parmesan and the coconut milk for heavy cream if you prefer

Ingredient

Food ration :

4 servings

Cooking time :

1 hour

300 grams

mixed rice flour (brown & white)

100 grams

potato starch (not flour)

3 tsp

xanthan gum

1/2 tsp

salt

240 ml

warmed light coconut milk or milk of choice

1 tsp

olive oil

200 grams

pumpkin puree

1 1/2 tbsp

soft brown sugar

1 pinch

ground nutmeg

1 tsp

sunflower spread / butter

2 1/2 tbsp

balsamic vinegar

2 tbsp

finely chopped pecans (optional)

160 grams (2 cups)

sweetcorn, divided

shallots, finely chopped

1 tsp

sugar

4 tbsp

full fat coconut milk

1 tbsp

thyme

2 tbsp

nutritional yeast

1 tbsp

shredded fresh basil leaves

170 grams

frozen peas

30 grams

(1 & 1/2 cups) rocket / arugula

20 grams (1 cup)

mint leaves, chopped

1 tbsp

lemon juice

2 tsp

wholegrain mustard

220 grams (2 cups)

mushrooms, thinly sliced

dash

white wine

300 grams

(scant 3 cups) mushrooms, chopped

onion, chopped

1 clove

garlic, sliced

2 slice

gluten-free bread

480 ml

passata

1 tbsp

shredded basil leaves

Cooking instructions

* Step 1

You can use a stand mixer or your hands for this

* Step 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

* Step 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

* Step 4

If making the dough by hand, mix the flour, starch, xanthan and salt and form a pile on a work surface

* Step 5

Make a well in the centre, add the oil and 1/4 of the milk and start to mix the flour & milk together

* Step 6

Keep adding the milk in until the dough comes together and you can form a ball of unsticky dough

* Step 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

* Step 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

* Step 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

* Step 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

* Step 11

Repeat until all are cooked

* Step 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

* Step 13

To make the pumpkin filling, simply just mix the ingredients together and it's done

* Step 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

* Step 15

To make the minted pea filling, throw everything into a blender and puree until smooth, no defrosting or cooking required

* Step 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

* Step 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

* Step 18

The tomato sauce just needs to be warmed. Put the passata in a pan and when heated through, stir in the basil, coconut milk and season to taste

* Step 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