Gluten-Free Ravioli
Using The Really Great Food Company All-Purpose Flour
YOU WILL NEED:
Dough
- 2 cups RGF All-Purpose flour
- 3/4 cup water
- 2 yolks or 1/4 cup egg replacer
- 1/4 teaspoon salt
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Make a well with dry ingredients or place everything except water in a food processor.
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Add water slowly to combine
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Wrap in plastic wrap and refrigerate up to 3 days
Filling
- 8 oz goat cheese, or ricotta
- 1 roasted pepper diced and mixed in
- Pinch salt and pepper
- Pinch garlic powder
- 1/2 t parsley, basil and oregano
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Combine and let sit until you roll out dough.
Assembly
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Roll dough out into plastic wrap into a large rectangle. Place filling every two inches into a row.
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Fold dough over to cover filling using plastic wrap to help you. Press dough edges together to filling to remove any air. Cut out ravioli shapes. Set aside on a plastic wrap covers baking sheet. Repeat steps to use all dough
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Freeze ravioli on baking sheet for 20 minutes or up to a day remove and place in a plastic bag until ready to use.
- For cooking ravioli, boil a large pot of water with 1 teaspoon salt until it comes to a rolling boil. Place ravioli in water. NOTE: they don’t take long. Remove when they all float to the top & strain. Top with your favorite marinara sauce
*FOR 1 POT MEAL*
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Add ravioli to Marinara sauce in a large sauté pan. Add 1/2 cup water cover and simmer for 5-6 minutes
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Remove cover carefully as steam will come out. Serve topped with fresh parsley, grated cheese, and/or lemon zest ….enjoy!
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Freeze ravioli on baking sheet for 20 minutes or up to a day remove and place in a plastic bag until ready to use.
- For cooking ravioli, boil a large pot of water with 1 teaspoon salt until it comes to a rolling boil. Place ravioli in water. NOTE: they don’t take long. Remove when they all float to the top & strain. Top with your favorite marinara sauce
For more detailed step by step instructions see instructional video on:
http://livestream.com/
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