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Great recipe for Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF. You'll never find a packet of filled ravioli ready to eat in a store if you're restricted by a gluten, egg or dairy allergy. I've came up with a few vegan fillings and sauces to go with my gluten and egg-free.

Alright, don’t linger, let’s approach this vickys ravioli with choice of fillings & sauces, gf df ef sf nf formula with 62 components which are surely easy to have, and we have to process them at the very least through 20 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition for Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF:

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

This is the family recipe for homemade ravioli. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Normally pasta has always been filled with meat.

Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF steps:

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

It is the most traditional choice, but now there are a variety of ingredients that fit perfectly with the flavor of this key dish from the Italian kitchen. T he idea of making ravioli may seem daunting, but once you've got the hang of rolling out pasta, it's pretty easy. Ravioli fillings can, and should, go beyond cheese. Think of ravioli as a pasta pocket for just about anything from meat to fish to veggies and more. Homemade ravioli isn't just for the expert home cook; in fact, fresh pasta is one of the easiest ways to start adventuring into.

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