Gluten-Free Ravioli!
OK, so I've gotten a lot of requests for this recipe and seeing as it took me a bit to figure out how to make them I figured I would save you the hassle and take pictures! I broke my food processor so this batch is meat filled. I plan on experimenting with these bad boys so I'll post other fillings as time goes on!
Here's What you need!
Equipment:
A Rolling Pin
A Pot
A Large Knife
A Fork
3 Cups Gluten Free All Purpose Flour
3 Eggs
About 2 Cups Warm Water
1 LB of Ground Sirloin ( I used 93 lean ground sirloin)
1 LB Of Ground Italian Sausage (Optional)
Dash of Oregano
Dash of Sea Salt
Dash of Parsley
Whole Milk Ricotta Cheese
If you are anything like me, you are going to make a mess with this! I placed Tinfoil down around my cutting board so that way the flour would not get all over the place. You'll see why in a minute.
Take your flour and dump it into a mound in the middle of your cutting board / work area.
With your fingers make a tiny opening at the top of the mound like a Volcano.
Crack the eggs and place them in the hole you just made.
Add a dash of Sea Salt, Oregano and Parsley
Now it gets messy! WASH YOUR DAMN HANDS FIRST PEOPLE! Take your hands and start mixing mixing the egg/flour/spice mix.
Add warm water sparingly as needed and continue mixing.
Knead the Dough
And the Dough is finished!
If done right your hands will look like this!
Take the dough and tear of a small clump.
Roll the clump into a little ball
Repeat until all of the Dough is gone.
Brown the Sausage and the Sirloin together. Add seasoning to your hearts content. I added Sea Salt, Oregano, Parsley & a touch of Tabasco for a little kick!
Take some extra flour and sprinkle it on the cutting board so the balls don't stick.
Take a ball and smash it on the cutting board with your hand
Take your rolling pin and thin out the smashed ball
Once flat, Cut the dough in half for a top and bottom.
Add a dollop of Ricotta and a Dollop of The Meat Mix.
Dip your finger into the water and wet the edges of the bottom half of the ravioli.
Cover with other side of dough and press down.
Take your fork and crimp the edges all the way around the ravioli.
Take your knife and cut off excess edges.
Repeat until all the raviolis are made.
Fill a large pot with water and bring to a rapid boil.
Drop a few ravioli into the boiling water. At first they will sink to the bottom.
After a few seconds they will float to the top when they are done. Wait until they completely float to the top then remove and place in a large bowl.
Add the rest of the meat to your sauce for and extra meaty Marinara. You can use your favorite sauce for topping!
And Bam! Ravioli!
I placed it on a bed of greens and topped it with marinara!
ENJOY!
