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62 ingredients, 20 steps, cooking Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF

How are you every body, now you get present recipe Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF with 62 ingredients and 20 steps. Below this is how to make it, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 62 ingredients and 20 stages of easy cooking Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF.

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

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

If all composition Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking 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
    
21. Finish and Enjoy.

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