Gluten Free Ravioli With Potatoartichokefeta Filling Recipes

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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



Gluten Free Ravioli Filling image

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

2/3 cup ricotta cheese
1/2 cup chopped leek
1/2 cup of sargento shredded mozzarella cheese with sun-dried tomatoes and basil
1 tablespoon butter

GLUTEN FREE RAVIOLI WITH POTATO/ARTICHOKE/FETA FILLING

Categories     Pasta     Wheat/Gluten-Free     Dinner

Yield 4 Servings

Number Of Ingredients 24



GLUTEN FREE RAVIOLI WITH POTATO/ARTICHOKE/FETA FILLING image

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.

For Pasta:
½ cup tapioca flour
½ cup cornstarch
⅓ cup potato starch
⅓ cup fine brown rice flour, more for rolling out
½ teaspoon salt
2 tablespoons xanthan gum
4 eggs
2 tablespoons olive oil
For Filling:
1 tbsp olive oil
1 tsp minced garlic
1 (14oz) can artichoke hearts
12 oz mashed potatoes (I used ready made)
4 oz crumbled feta cheese
One egg and 1 tbsp milk, beaten, for egg wash.
For Sauce:
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
2/3 cup grated parmesean/romano/Asiago ( I used a ready mix from store.)
1 egg yolk
2 tablespoons grated Parmesan cheese

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)

Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. 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). Prep time includes 1 hour drying time.

Provided by Dee514

Categories     Veal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 28



Ravioli (Dough and Choice of 4 Fillings) image

Steps:

  • MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  • Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  • Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
  • Remove garlic and let meat mixture cool.
  • Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
  • Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
  • When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
  • MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
  • Place flour mixture on a board, making a well in the center of the flour.
  • Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  • Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  • Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  • FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  • When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  • Using your fingers, gently press dough between each dab of filling to seal it.
  • Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
  • DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  • COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  • Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
  • Serve hot.

Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6

3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
1 1/2 lbs ricotta cheese (drained)
1/4 lb freshly grated romano cheese (about 1 cup)
2 eggs, slightly beaten
1/4 lb prosciutto or 1/4 lb salami, chopped fine (optional)
1 dash nutmeg
salt and pepper
1 1/2 lbs ricotta cheese (drained)
2 eggs
1/4 cup freshly grated romano cheese
1 1/2-2 tablespoons finely minced fresh italian flat leaf parsley
1/4-1/3 teaspoon cinnamon
salt and pepper
1/4 lb lean ground beef
1/4 lb ground veal
1 tablespoon butter
1 clove garlic
1/2 cup cooked chopped spinach, squeezed dry
1 tablespoon chopped italian flat leaf parsley
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese
1 dash nutmeg
3/4 lb loose sweet Italian sausage link (or casings removed from links)
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese (If you prefer a less sharp cheese, freshly grated Parmesan cheese may be substituted for the Romano)

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GLUTEN FREE RAVIOLI FILLING FOOD. 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. Ingredients; Nutrition; 2/3 cup ricotta cheese: 1/2 cup chopped leek: 1/2 cup of …
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