Recommended (clickable)
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Ingredients
Ravioli Dough
- 2.5 cups Gluten Free All Purpose Flour
- 4 eggs
- 1/4 cup Water
- 1 teaspoon Phyllium Husk Powder
- 1/2 teaspoon Salt
Ravioli Filling
- 1/2 pound Ground Meat (turkey, beef, chicken)
- 1/4 cup Ricotta Cheese
- 2 tablespoons Parmesan cheese
- 1 teaspoon Dried Onion
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Sauce Option #1 (Homemade Marinara)
- 1 28 oz Canned Tomatoes (Diced, Crushed or Sauce)
- 1/4-1/2 cup Onion (Finely Diced)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/4-1/2 teaspoon Pepper
Sauce Option #2 (Alfredo)
- 1 cup Parmesan cheese
- 1 cup Heavy Cream (I use our raw goats milk)
- 1 teaspoon Dried Onion (Finely Diced)
- 2 tablespoons Butter
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Parsley
Ingredients
Ravioli Dough
Ravioli Filling
Sauce Option #1 (Homemade Marinara)
Sauce Option #2 (Alfredo)
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Instructions
- Add dry ingredients to a bowl and whisk together.
- Create a well in the center and add your eggs and water. I use a spoon to mix before switching to my hand to finish mixing it into a dough.
- On a floured surface, knead the dough until everything is well combined. Wrap in plastic wrap and allow to rest for about 20 minutes while you prepare the filling.
- Making the filling is simply mixing all the ingredients together.
- Roll out your dough to about 1/8 inch thickness and cut strips about 2 inches wide.
- Add 1 tsp filling every 2.5 inches before laying one of the strips on top and slicing ravioli into individual squares. Crimp the edges to close everything in.
- Bring a saucepan of water to boil with a little bit of salt in it. Carefully place the ravioli in the boiling water and cook for about 8 - 9 minutes or until done. Cook in small batches at a time, about 5 - 6 to a pot.
- Top the ravioli with your sauce of choice and enjoy! (Sauces are also as easy as combining ingredients and adding to your dish)
Nice recipe
I love this recipe