date: 2020-07-25T16:50:11.630Z image: https://img-global.cpcdn.com/recipes/5021031406764032/751x532cq70/vickys-ravioli-with-choice-of-fillings-sauces-gf-df-ef-sf-nf-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5021031406764032/751x532cq70/vickys-ravioli-with-choice-of-fillings-sauces-gf-df-ef-sf-nf-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5021031406764032/751x532cq70/vickys-ravioli-with-choice-of-fillings-sauces-gf-df-ef-sf-nf-recipe-main-photo.jpg author: Rosa Bishop ratingvalue: 4.8 reviewcount: 21656 recipeingredient: - " Ravioli Dough" - "300 grams mixed rice flour brown white" - "100 grams potato starch not flour" - "3 tsp xanthan gum" - "1 tsp salt" - "240 ml warmed light coconut milk or milk of choice" - "2 tbsp olive oil" - " Pumpkin Filling" - "200 grams pumpkin puree" - "2 tbsp soft brown sugar" - "1 pinch ground nutmeg" - " salt pepper" - " Sweet Brown Butter Sauce" - "112 grams sunflower spread butter" - "2 1/2 tbsp balsamic vinegar" - "1 1/2 tbsp soft brown sugar" - "2 tbsp finely chopped pecans optional" - " Sweetcorn Filling" - "2 tbsp sunflower spread butter" - "160 grams (2 cups) sweetcorn divided" - "2 shallots finely chopped" - "1 tsp sugar" - "1/2 tsp salt" - "80 ml full fat coconut milk" - "1/4 tsp thyme" - "2 tbsp nutritional yeast" - " salt pepper" - " cayenne pepper" - " Brown Butter Basil Sauce" - "112 grams sunflower spread butter" - "1 tbsp shredded fresh basil leaves" - " Minted Pea Filling" - "170 grams frozen peas" - "30 grams 1 12 cups rocket arugula" - "20 grams (1 cup) mint leaves chopped" - "3 tbsp full fat coconut milk" - "3 tbsp nutritional yeast" - "2 tbsp olive oil" - "1 tbsp lemon juice" - "2 tsp wholegrain mustard" - " salt pepper" - " Mushroom Sauce" - "220 grams (2 cups) mushrooms thinly sliced" - "2 tbsp sunflower spread butter" - "dash white wine" - " Italian Seasoning" - " salt pepper" - " Mushroom Filling" - "1 tsp olive oil" - "1 tsp sunflower spread butter" - "300 grams scant 3 cups mushrooms chopped" - "1 onion chopped" - "1 clove garlic sliced" - "1 tbsp thyme" - "2 slice glutenfree bread" - "2 tbsp nutritional yeast" - " salt pepper" - " Creamy Tomato Sauce" - "480 ml passata" - "4 tbsp full fat coconut milk" - "1 tbsp shredded basil leaves" - " sugar and black pepper" recipeinstructions: - "You can use a stand mixer or your hands for this" - "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" - "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" - "If making the dough by hand, mix the flour, starch, xanthan and salt and form a pile on a work surface" - "Make a well in the centre, add the oil and 1/4 of the milk and start to mix the flour & milk together" - "Keep adding the milk in until the dough comes together and you can form a ball of unsticky dough" - "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" - "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" - "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" - "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" - "Repeat until all are cooked" - "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" - "To make the pumpkin filling, simply just mix the ingredients together and it's done" - "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" - "To make the minted pea filling, throw everything into a blender and puree until smooth, no defrosting or cooking required" - "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" - "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" - "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" - "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" - "Each filling and sauce recipe is enough for 24 ravioli, 4 servings of 6 each" categories: - Recipe tags: - vickys - ravioli - with katakunci: vickys ravioli with nutrition: 125 calories recipecuisine: American preptime: "PT19M" cooktime: "PT30M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, vickys ravioli with choice of fillings & sauces, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious. Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF is one of the most popular of current trending meals in the world. It's simple, it is fast, it tastes delicious. It's enjoyed by millions every day. They are fine and they look wonderful. Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF is something which I have loved my entire life. To get started with this recipe, we must prepare a few components. You can have vickys ravioli with choice of fillings & sauces, gf df ef sf nf using 62 ingredients and 20 steps. Here is how you can achieve that. ##### The ingredients needed to make Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF: 1. Get Ravioli Dough 1. Prepare 300 grams mixed rice flour (brown & white) 1. Make ready 100 grams potato starch (not flour) 1. Get 3 tsp xanthan gum 1. Get 1 tsp salt 1. Get 240 ml warmed light coconut milk or milk of choice 1. Prepare 2 tbsp olive oil 1. Get Pumpkin Filling 1. Prepare 200 grams pumpkin puree 1. Take 2 tbsp soft brown sugar 1. Make ready 1 pinch ground nutmeg 1. Prepare salt & pepper 1. Get Sweet Brown Butter Sauce 1. Get 112 grams sunflower spread / butter 1. Prepare 2 1/2 tbsp balsamic vinegar 1. Make ready 1 1/2 tbsp soft brown sugar 1. Get 2 tbsp finely chopped pecans (optional) 1. Make ready Sweetcorn Filling 1. Prepare 2 tbsp sunflower spread / butter 1. Prepare 160 grams (2 cups) sweetcorn, divided 1. Prepare 2 shallots, finely chopped 1. Prepare 1 tsp sugar 1. Make ready 1/2 tsp salt 1. Get 80 ml full fat coconut milk 1. Prepare 1/4 tsp thyme 1. Make ready 2 tbsp nutritional yeast 1. Make ready salt & pepper 1. Make ready cayenne pepper 1. Make ready Brown Butter Basil Sauce 1. Make ready 112 grams sunflower spread / butter 1. Make ready 1 tbsp shredded fresh basil leaves 1. Prepare Minted Pea Filling 1. Take 170 grams frozen peas 1. Take 30 grams (1 & 1/2 cups) rocket / arugula 1. Make ready 20 grams (1 cup) mint leaves, chopped 1. Take 3 tbsp full fat coconut milk 1. Make ready 3 tbsp nutritional yeast 1. Get 2 tbsp olive oil 1. Make ready 1 tbsp lemon juice 1. Take 2 tsp wholegrain mustard 1. Prepare salt & pepper 1. Prepare Mushroom Sauce 1. Prepare 220 grams (2 cups) mushrooms, thinly sliced 1. Take 2 tbsp sunflower spread / butter 1. Get dash white wine 1. Take Italian Seasoning 1. Make ready salt & pepper 1. Take Mushroom Filling 1. Make ready 1 tsp olive oil 1. Get 1 tsp sunflower spread / butter 1. Prepare 300 grams (scant 3 cups) mushrooms, chopped 1. Make ready 1 onion, chopped 1. Get 1 clove garlic, sliced 1. Get 1 tbsp thyme 1. Take 2 slice gluten-free bread 1. Get 2 tbsp nutritional yeast 1. Make ready salt & pepper 1. Get Creamy Tomato Sauce 1. Prepare 480 ml passata 1. Make ready 4 tbsp full fat coconut milk 1. Get 1 tbsp shredded basil leaves 1. Prepare sugar and black pepper ##### Instructions 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 1. 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 1. 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 1. If making the dough by hand, mix the flour, starch, xanthan and salt and form a pile on a work surface 1. Make a well in the centre, add the oil and 1/4 of the milk and start to mix the flour & milk together 1. Keep adding the milk in until the dough comes together and you can form a ball of unsticky dough 1. 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 1. 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 1. 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 1. 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 1. Repeat until all are cooked 1. 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 1. To make the pumpkin filling, simply just mix the ingredients together and it's done 1. 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 1. To make the minted pea filling, throw everything into a blender and puree until smooth, no defrosting or cooking required 1. 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 1. 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 1. 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 1. 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 1. Each filling and sauce recipe is enough for 24 ravioli, 4 servings of 6 each So that's going to wrap it up for this exceptional food vickys ravioli with choice of fillings & sauces, gf df ef sf nf recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. 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