Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Vickys Ravioli with Choice of Fillings Sauces, GF DF EF SF NF. one of my favorites . This time, I will make it a little bit tasty. This is gonna smell and look deliciou

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.

One of the winning recipes from the Doctors Recipe Conte Vikas Deshmukh - Homemade Ravioli with Broccoli Filling with Pink Sauce HOMEMADE RAVIOLI. Ravioli Napolina shows you how to make ravioli with an easy to follow recipe for two different flavour combination

The Ingredients need to make Vickys Ravioli with Choice of Fillings Sauces, GF DF EF SF NF:

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

Continue with remaining dough and filling. Ravioli are a Christmas tradition for my family. Every year, the four of us pack used to into the car Theyre packed with delectable fillings, smothered in my grandmothers famous gravy, with a side of her To serve: top the ravioli with your sauce of choice (its great with pesto, red sauce or plain old. Ravioli will float to the top when cooked so be careful not to overcrowd the pot.

Step 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 shouldnt 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. Its 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 (heres 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 minute 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 its 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 ingredient 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

Lift the ravioli from water with a large strainer or Ricotta Cheese Filling: In a mixing bowl, thoroughly combine all ingredient Chill in the refrigerator a few minutes to firm up the. Instead of a second night rerun meal, you turn leftovers into a premiere. Use my recipe for Slow Cooker Rotisserie Chicken as a base for Cooking your ravioli: Bring water to a boil before adding the ravioli. Add them one at a time so they dont stick together, then give them a stir.

So that’s going to wrap it up with this exceptional food Vickys Ravioli with Choice of Fillings Sauces, GF DF EF SF NF. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!