Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys ravioli with choice of fillings & sauces, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look fantastic.

One of the winning recipes from the Doctor's Recipe Contest. Vikas Deshmukh - Homemade Ravioli with Broccoli Filling with Pink SauceHOMEMADE RAVIOLI. It's of milk of choice and cinnamon sugar. Vickys ravioli with choice of fillings & sauces, gf df ef sf nf step by step.

To get started with this particular recipe, we have to prepare a few components. You can cook vickys ravioli with choice of fillings & sauces, gf df ef sf nf using 62 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF:

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

Instead of a second night rerun meal, you turn leftovers into a premiere. Use my recipe for Slow Cooker Rotisserie Chicken as a base for Cooking your ravioli: Bring water to a boil before adding the ravioli. Add them one at a time so they don't stick together, then give them a stir. I may tweak a bit next time, but just following the recipe exactly turned out great.

Steps 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
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

Add them one at a time so they don't stick together, then give them a stir. I may tweak a bit next time, but just following the recipe exactly turned out great. The Best Ravioli Filling Recipes on Yummly Crab Ravioli Filling, Mushroom Ravioli Filling, Meat Ravioli Filling. Cheaters Ravioli with Goat Cheese and Brown ButterSeconds.

So that is going to wrap it up with 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 that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!