Gluten Free Ravioli Dolci Sweet Ravioli Recipes

EASY GLUTEN FREE RAVIOLI OR TORTELLINI RECIPE

Steps:

• Measure and add gfJules® All Purpose Gluten Free Flour to a large bowl and form a shallow well in the flour. Add the oil and water a little at a time into the flour well and mix with pastry blender or fork until it all comes together into a smooth ball or disc. If adding steamed spinach, add into the dough at this time. Wrap in clear plastic wrap and allow to rest for 30 minutes to 1 hour. Bring a large pot of water to boil with salt. Remove half of the pasta dough and leave the other half wrapped. Roll it into the shape desired: ravioli, tortellini, lasagne, etc. Roll a little thinner than lasagne noodles - remember that you're putting two pieces of dough together so you don't want the edges to be thick and doughy, but the dough shouldn't be so thin that it's easy for the fillings to poke through. It doesn't matter the shape you cut the dough, just as long as you have pairs that match. For ravioli, prepare a clean counter or pastry mat by dusting with gfJules® All Purpose Gluten Free Flour and cut with a large biscuit cutter or roll into long strips, cutting into equal-sized squares or rectangles. Drop a dollop of filling in the middle of every 2 pieces of dough. Dab the edges with wet fingers, and press the two sides together to seal; press the tines of a fork into the edges if desired, to make sure they are sealed. Set filled ravioli aside on a plate and cover with a damp towel while making remaining ravioli. Drop into boiling water. Cook for about 3 minutes - the dough will become more translucent and the raviolis should float before removing with a slotted spoon. For tortellini, make the square or circle larger than with the ravioli because you'll need more dough to bring the edges together. Fill as directed above, then fold the dough over itself, one corner to the opposite, then pull the other two corners together and dab with water to make them stick. Follow the directions below for boiling as you would ravioli. Serve warm with your favorite sauce.

RAVIOLI DOLCI (SWEET RAVIOLI)

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
• Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

DEEP FRIED SWEET RAVIOLI TREATS

Steps:

• In large bowl, combine 2 cups of flour, sugar and salt.
• Cut in shortening until mixture resembles coarse meal.
• Make a well in center and pour eggs and wine into it.
• With fork, stir gradually bringing dry mixture into center until a dough forms.
• Turn dough out onto lightly floured surface and knead in the remaining flour until smooth.
• Cover and leave alone for 5 minutes.
• In small bowl, combine ricotta cheese, egg, sugar and vanilla extract until well blended.
• On lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 3-inch circles with cookie cutter. Place 1 tablespoon of ricotta cheese mixture in center of each circle.
• Fold edges over into a half-moon shape and press, sealing.
• Ravioli should be frozen, to help keep filling from oozing out while frying.
• After frozen, in large heavy skillet, heat oil, one inch deep, to 365°.
• Place ravioli into hot oil so they are not crowded.
• Fry both sides until golden.
• Drain and dust with confectioners' sugar or drizzle with honey before serving.

RAVIOLI DOLCI (SWEET RAVIOLI)

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
• Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

RAVIOLI DOLCI

Steps:

• Making the Filling-- In a saucepan combine-- grapes, pear, apples, zests, and squash.
• Bring to a boil and cover slightly.
• Cook until fruit is breaking down and very soft, adding more water if necessary.
• Press the fruit thru a foley with a coarse blade.
• Place back into pot and cook another 20 minutes.
• Stir, and keep checking as not to scorch.
• Its ready when it coats a wooden spoon.
• Cool.
• This takes a fair amount of time to do on low heat.
• Add the chestnuts, raisins, and pine nuts, and brandy.
• Stir well Otherwards what you made was sort of a mincemeat.
• Pastry-- Combine all dry ingredients and zest.
• Add butter chilled and in cubes.
• Sprinkle with beaten egg, and water combined.
• Combine until you have a pastry dough just forming into a ball.
• This could all be done in a processor if desired.
• Turn onto to board, gather into a loose ball.
• Wrap in saran and chill.
• Roll out the dough on a floured board about 1/8 inch thick.
• or less Use a round 3 inch cutter cut out rounds.
• Fill each with a teaspoon of filling.
• Brush a little beaten egg around inner edges and fold over.
• Crimp, and seal with a fork.
• Re roll dough and continue until all scrapes are used.
• Preheat oven 350 degrees.
• Place on greased cookie sheets.
• Bake 18 minutes until golden.
• Cool on rack.
• Dust with confectioners sugar.

RAVIOLI DOLCI (SWEET RAVIOLI)

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
• Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

RAVIOLI DOLCI (SWEET RAVIOLI)

Steps:

• 1 cup butter, dissolved
• 2/3 cup white sugar
• 1 egg, crushed
• 1 1/2 teaspoons vanilla flavor extract
• 1/4 teaspoon almond extract

RAVIOLI DOLCI (SWEET RAVIOLI)

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
• Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.