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

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

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

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

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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