HOW TO MAKE GLUTEN FREE RAVIOLI!
Gluten free ravioli are shockingly easy to make without any special equipment! Use your favorite filling and sauce.
Provided by Laurel
Categories Dinner
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1/6th recipe, Calories 94 calories, Sugar 0g, Sodium 240mg, Fat 4g, SaturatedFat 1g, Carbohydrate 10g, Fiber 0g, Protein 5g, Cholesterol 144mg
DEEP FRIED SWEET RAVIOLI TREATS
This is a really neat recipe, isn't it? 8) You will need to freeze the prepared ravioli. It will be worth it 8)
Provided by OceanIvy
Categories Dessert
Time 1h5m
Yield 24 raviolis
Number Of Ingredients 10
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.
Nutrition Facts : Calories 445, Fat 42.9, SaturatedFat 7.1, Cholesterol 16.6, Sodium 40.4, Carbohydrate 12.6, Fiber 0.3, Sugar 3.2, Protein 3.2
RAVIOLI DOLCI (SWEET RAVIOLI)
These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
Provided by Justin Sinclair
Categories Italian Cookies
Time 10m
Yield 64
Number Of Ingredients 11
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.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 8.5 g, Cholesterol 10.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 31.9 mg, Sugar 4.3 g
GLUTEN FREE RAVIOLI FILLING
This is the stuffing I used in my gluten free ravioli. It turned out excellent so I figured I would share. This much stuffing filled a double batch of pasta.
Provided by GlutenFreeKitten
Categories Free Of...
Time 10m
Yield 3-5 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 138.2, Fat 11, SaturatedFat 7, Cholesterol 38.1, Sodium 76.2, Carbohydrate 3.8, Fiber 0.3, Sugar 0.7, Protein 6.4
RAVIOLI DOLCI
This was my grandmothers Rose's recipe who was Calabraze. She always deep fried them, but we bake them now. Can be done either way.
Provided by andypandy
Categories Dessert
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 172.6, Fat 6.8, SaturatedFat 2.8, Cholesterol 21.2, Sodium 10.6, Carbohydrate 26, Fiber 1.2, Sugar 13.4, Protein 2.4
RAVIOLI DOLCI (SWEET RAVIOLI)
These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
Provided by Justin Sinclair
Categories World Cuisine Recipes European Italian
Time 10m
Yield 64
Number Of Ingredients 11
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.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 8.5 g, Cholesterol 10.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 31.9 mg, Sugar 4.3 g
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