Best 2 Gluten Free Ravioli Filling Recipes
Ravioli, an authentic Italian dish filled with delicious ingredients encased in tender pasta, can be a challenge to make gluten-free. Fortunately, there are various inventive and flavorful recipes available to cater to those with gluten sensitivities or celiac disease. In this article, we will explore several gluten-free ravioli fillings that transform this classic dish into a delightful and inclusive culinary experience. From savory meat-based fillings to vibrant vegetable combinations and delectable cheese blends, you'll find a recipe that suits your taste preferences. So, prepare your kitchen, gather your ingredients, and let's embark on a delicious journey of creating delectable gluten-free ravioli fillings.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
Tips:
- To make the gluten-free ravioli dough, you can use a pre-made mix or make your own using a combination of gluten-free flour, eggs, and olive oil. Make sure the dough is well-rested before rolling it out. - For the filling, you can use a variety of vegetables, cheeses, and herbs. Some popular options include spinach and ricotta, butternut squash and goat cheese, or mushrooms and Gruyère. - To assemble the ravioli, place a spoonful of filling in the center of a wonton wrapper. Fold the wrapper over the filling and press the edges to seal. Make sure the ravioli is tightly sealed so that it doesn't burst while cooking. - You can cook the ravioli in boiling water or bake them in the oven. If you're boiling them, cook for 3-4 minutes, or until the ravioli float to the top of the water. If you're baking them, bake at 375 degrees Fahrenheit for 10-12 minutes, or until the ravioli are golden brown. - Serve the ravioli with your favorite sauce. Some popular options include tomato sauce, Alfredo sauce, or pesto. You can also top the ravioli with grated Parmesan cheese or fresh herbs.
Conclusion:
Gluten-free ravioli is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make your own gluten-free ravioli at home. So next time you're looking for a new and exciting gluten-free meal, give this recipe a try. You won't be disappointed!
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