Gluten Free Ravioli With Potatoartichokefeta Filling Recipes

EASY GLUTEN FREE RAVIOLI OR TORTELLINI RECIPE

Steps:

• Measure and add gfJules® All Purpose Gluten Free Flour to a large bowl and form a shallow well in the flour. Add the oil and water a little at a time into the flour well and mix with pastry blender or fork until it all comes together into a smooth ball or disc. If adding steamed spinach, add into the dough at this time. Wrap in clear plastic wrap and allow to rest for 30 minutes to 1 hour. Bring a large pot of water to boil with salt. Remove half of the pasta dough and leave the other half wrapped. Roll it into the shape desired: ravioli, tortellini, lasagne, etc. Roll a little thinner than lasagne noodles - remember that you're putting two pieces of dough together so you don't want the edges to be thick and doughy, but the dough shouldn't be so thin that it's easy for the fillings to poke through. It doesn't matter the shape you cut the dough, just as long as you have pairs that match. For ravioli, prepare a clean counter or pastry mat by dusting with gfJules® All Purpose Gluten Free Flour and cut with a large biscuit cutter or roll into long strips, cutting into equal-sized squares or rectangles. Drop a dollop of filling in the middle of every 2 pieces of dough. Dab the edges with wet fingers, and press the two sides together to seal; press the tines of a fork into the edges if desired, to make sure they are sealed. Set filled ravioli aside on a plate and cover with a damp towel while making remaining ravioli. Drop into boiling water. Cook for about 3 minutes - the dough will become more translucent and the raviolis should float before removing with a slotted spoon. For tortellini, make the square or circle larger than with the ravioli because you'll need more dough to bring the edges together. Fill as directed above, then fold the dough over itself, one corner to the opposite, then pull the other two corners together and dab with water to make them stick. Follow the directions below for boiling as you would ravioli. Serve warm with your favorite sauce.

GLUTEN FREE RAVIOLI FILLING

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!