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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys ravioli with choice of fillings & sauces, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF is something that I’ve loved my whole life.

Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Use a tablespoon or teaspoon for the filling of each ravioli.

To begin with this particular recipe, we must first prepare a few components. You can cook vickys ravioli with choice of fillings & sauces, gf df ef sf nf using 62 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF:
  1. Prepare Ravioli Dough
  2. Take 300 grams mixed rice flour (brown & white)
  3. Get 100 grams potato starch (not flour)
  4. Get 3 tsp xanthan gum
  5. Make ready 1 tsp salt
  6. Prepare 240 ml warmed light coconut milk or milk of choice
  7. Get 2 tbsp olive oil
  8. Prepare Pumpkin Filling
  9. Make ready 200 grams pumpkin puree
  10. Get 2 tbsp soft brown sugar
  11. Make ready 1 pinch ground nutmeg
  12. Prepare salt & pepper
  13. Get Sweet Brown Butter Sauce
  14. Prepare 112 grams sunflower spread / butter
  15. Prepare 2 1/2 tbsp balsamic vinegar
  16. Take 1 1/2 tbsp soft brown sugar
  17. Make ready 2 tbsp finely chopped pecans (optional)
  18. Make ready Sweetcorn Filling
  19. Get 2 tbsp sunflower spread / butter
  20. Make ready 160 grams (2 cups) sweetcorn, divided
  21. Take 2 shallots, finely chopped
  22. Make ready 1 tsp sugar
  23. Make ready 1/2 tsp salt
  24. Get 80 ml full fat coconut milk
  25. Prepare 1/4 tsp thyme
  26. Prepare 2 tbsp nutritional yeast
  27. Take salt & pepper
  28. Get cayenne pepper
  29. Prepare Brown Butter Basil Sauce
  30. Make ready 112 grams sunflower spread / butter
  31. Make ready 1 tbsp shredded fresh basil leaves
  32. Make ready Minted Pea Filling
  33. Make ready 170 grams frozen peas
  34. Make ready 30 grams (1 & 1/2 cups) rocket / arugula
  35. Prepare 20 grams (1 cup) mint leaves, chopped
  36. Prepare 3 tbsp full fat coconut milk
  37. Prepare 3 tbsp nutritional yeast
  38. Prepare 2 tbsp olive oil
  39. Take 1 tbsp lemon juice
  40. Take 2 tsp wholegrain mustard
  41. Get salt & pepper
  42. Make ready Mushroom Sauce
  43. Take 220 grams (2 cups) mushrooms, thinly sliced
  44. Get 2 tbsp sunflower spread / butter
  45. Prepare dash white wine
  46. Make ready Italian Seasoning
  47. Get salt & pepper
  48. Make ready Mushroom Filling
  49. Take 1 tsp olive oil
  50. Prepare 1 tsp sunflower spread / butter
  51. Take 300 grams (scant 3 cups) mushrooms, chopped
  52. Take 1 onion, chopped
  53. Make ready 1 clove garlic, sliced
  54. Get 1 tbsp thyme
  55. Take 2 slice gluten-free bread
  56. Prepare 2 tbsp nutritional yeast
  57. Get salt & pepper
  58. Prepare Creamy Tomato Sauce
  59. Get 480 ml passata
  60. Make ready 4 tbsp full fat coconut milk
  61. Make ready 1 tbsp shredded basil leaves
  62. Make ready sugar and black pepper

Then surely you will love these fabulous fillings with which you can infuse in your recipes in order. Normally pasta has always been filled with meat. It is the most traditional choice, but now there are a variety of ingredients that fit perfectly with the flavor of this key. Ravioli Napolina shows you how to make ravioli with an easy to follow recipe for two different flavour combinations.

Instructions to make Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF:
  1. You can use a stand mixer or your hands for this
  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
  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
  4. If making the dough by hand, mix the flour, starch, xanthan and salt and form a pile on a work surface
  5. Make a well in the centre, add the oil and 1/4 of the milk and start to mix the flour & milk together
  6. Keep adding the milk in until the dough comes together and you can form a ball of unsticky dough
  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
  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
  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
  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
  11. Repeat until all are cooked
  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
  13. To make the pumpkin filling, simply just mix the ingredients together and it's done
  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
  15. To make the minted pea filling, throw everything into a blender and puree until smooth, no defrosting or cooking required
  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
  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
  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
  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
  20. Each filling and sauce recipe is enough for 24 ravioli, 4 servings of 6 each

Homemade ravioli are always a special treat. And, if you use wonton wrappers rather than homemade pasta, they require very little preparation. Here, ravioli are filled with tangy goat cheese that is seasoned with a generous quantity of fresh herbs and enhanced with your choice of either a fragrant. Mascarpone Butternut Squash Ravioli with Brown Butter and Sage - It's the Best Thing Since Wonton Skins! If I suggested you make homemade butternut I've used them for tortellini, pierogi, dumplings, ravioli, and yes, even wontons, all with terrific results.

So that’s going to wrap it up with this exceptional food vickys ravioli with choice of fillings & sauces, gf df ef sf nf recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!