Gluten Free Ravioli with Potato/Artichoke/Feta filling

Well, this recipe ISN'T vegan, but it is gluten free and delicious. I originally posted this in my personal forum, located in the random thoughts personal forums.
crummyrummy's bar and grill


Gluten Free Ravioli with Potato/Artichoke/Feta filling


Pasta:






Ingredients

• 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

Directions

1. Put the dry ingredients into the bowl of a stand mixer. Blend using the paddle.
2. In a separate bowl, lightly beat together the eggs (or flax gel) and oil.
3. 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.
4. Lightly dust your counter with cornstarch. Cut the dough into 8 pieces and cover 7 with a tea towel or plastic wrap.
5. 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.

Filling:





Ingredients:

• 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.

Directions
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.
Alfredo Sauce

Ingredients

• 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. 2/3 cup each if grating yourself)
• 1 egg yolk
• 2 tablespoons grated Parmesan cheese

Directions

1. 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.

 

ahh, very cool! my girlfriends little brother is on a gluten-free diet. any other ideas for some other yummy recipes?

 

I made this one last weekend.
Gluten Free Strawberry/Blackberry Shortcake Recipe

This is a great recipe. It tastes just like the wheat containing sponge shortcakes that you can buy at the grocery store, during strawberry season. This recipe uses only 6 ingredients and you can find them all right in your kitchen.It is a great recipe for people that are trying to find an easy dessert to make for a Celiac family member or friend, coming over for dinner. It's quick, its easy, and its really really yummy!!! Try it, you won't be dissapointed!!!!!
by GlutenFreeGirl
30 min | 15 min prep
SERVES 12 -15 , 12 -15 Little cakes
· 1/2 cup butter
· 1 cup icing sugar
· 4 eggs
· 1 teaspoon vanilla
· 1 cup cornstarch


· 1 1/4 teaspoons baking powder

1. Preheat oven to 375 degrees. Grease a 12-muffin pan.
2. In a large bowl cream butter and sugar, using electric mixer.
3. Add the eggs and vanilla. Beat until light and fluffy.
4. In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
5. Mix until well blended.
6. Fill the greased muffin tins half full.
7. Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
8. Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
9. Serve topped with straw/blackberry sauce.

I simply combined 2 cups of sliced strawberries, 1 cup whole blackberries and 1/4 cup of sugar in a small saucepan and cooked over medium-low heat, until it reached a sauce consistency, about 15-20 minutes