How to Prepare Homemade Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys ravioli with choice of fillings & sauces, gf df ef sf nf. One of my favorites. This time, I am going to make it a 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 favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF is something which I have loved my whole life.

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

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