Gluten Free Ravioli With Potatoartichokefeta Filling Recipes

HOW TO MAKE GLUTEN FREE RAVIOLI!

Steps:

• In a large bowl, whisk together the flour and salt.
• Add in the eggs and yolk. Use a fork to scramble the eggs and slowly stir them into the flour. Once it get's too hard to stir with the fork, go in with your hands. Squeeze and knead the dough together until a ball forms. Then knead a few times on a well floured surface until the dough is smooth.
• Shape the dough into a ball and cut into quarters. Place one quarter on a lightly floured piece of parchment. Wrap the three remaining gently in plastic to prevent them from drying. Roll, using a generous amount of flour until the dough is very thin. The thinner the better.
• Using a 2-inch biscuit cutter (or round cookie cutter), cut discs out of the dough. You can also cut 2-inch squares using a knife. Form the scraps into a ball and repeat until all the dough is cut.
• Take one round of pasta dough and place a heaping teaspoon of filling in the center. Brush egg wash around the edge and top with a second pasta round. Press gently with your fingers to seal and then crimp the edges with a fork.
• Add the ravioli to a large pot of boiling salted water. Cook for about 2 minutes, until the pasta is al dente. Remove and add to your sauce of choice.

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.

GLUTEN FREE RAVIOLI FILLING

Steps:

• Saute leeks in butter until soft.
• Add ricotta and stir.
• Add Shredded cheese.
• Salt and pepper to taste.
• Because you heat everything up together you dont need an egg to hold the mix.
• Put spoonfulls onto rolled out pasta. Fold over the pasta, then cut into desired shape. Seal by pinching with fingers or the ends of a fork.
• Freeze at this point if saving for later.
• Boil for 8-10 minutes from frozen. Toss in a little tomato sauce, top with some grated old cheeze and enjoy!

GLUTEN FREE RAVIOLI WITH POTATO/ARTICHOKE/FETA FILLING

Steps:

• For Pasta: Put the dry ingredients into the bowl of a stand mixer. Blend using the paddle. In a separate bowl, lightly beat together the eggs (or flax gel) and oil. While the mixer is on, slowly add eggs and oil mixture to dry ingredients. Beat on medium speed for about 2 minutes. Dough will be soft like play dough. If it's not, add water, one tablespoon at a time. Lightly dust your counter with cornstarch. Cut the dough into 8 pieces and cover 7 with a tea towel or plastic wrap. Lightly dust a piece of dough with rice flour and flatten. Roll through the widest setting of a pasta machine. Continue to roll it through, folding it in half each time and lightly dusting with rice flour if the dough is tacky. Do this until the dough begins to hold together and seems smooth. It may take 5 to 6 times. Then decrease the thickness one notch at a time and roll through until desired thickness is achieved. I stopped at setting #4 on my machine. For Filling: 1. In medium skillet, heat oil and sauté garlic and artichoke hearts for about 5 minutes. 2. In food processor, combine artichoke hearts, feta and mashed potatoes until well mixed 3. Lay out pasta sheets. 4. Place four 1 tbsp. dollops of filling mixture evenly spaced on each of the 4 pasta sheets. 5. Slice between dollops, and brush edges with egg wash. Fold past aver and press edges sealed with fork. 6. Place in the fridge for 10-20 minutes. 7. In a large pot, bring a quart of salted water or so to boil. Place ravioli in water and boil for 5-6 minutes. For Sauce: Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg and grated cheeses. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Spoon over ravioli. Garnish with additional grated Parmesan cheese, if desired. This turned out OH SO YUMMY!!!!!! I highly recommend this pasta, even if you have no issues with glutens. So chewy and tasty.