Here is #2 in my ravioli series. If you are a fan of meat ravioli, you may want to give this one a try (or the Gluten Free Sausage & Pepper Ravioli). They are very simple to make once you get the hang of it (be sure to see the photo instructions at the bottom of the recipe). It’s a great way to use up last night’s hamburgers from the grill, too. If you want an extra special dinner, serve it with my Gluten Free Easy Sun Dried Tomato Pomodoro Sauce. These ravioli are also grain free and dairy free! They have to be frozen, so if you like them, make a bunch and keep them in the freezer for when your hungry self isn’t in the mood to labor in the kitchen. As they are very filling, it only takes a few to make one serving.
Gluten Free Beef & Portobello Ravioli
Always double check your ingredients for Gluten Free status before using!
If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
For photo instructions, look below the recipe card on the website.
To make the filling:
- Saute the beef, mushrooms, garlic and onion until the beef and mushrooms are cooked through and there's no moisture left in the pan. Set aside to let cool for a few minutes.
- Place the meat mixture into a food processor with the tapioca flour, oil, salt, thyme and nutritional yeast. Process until the mixture is a fine crumb texture.
- Add the egg, mix well and set aside (place in the fridge if you won't be getting to it for a while).
To make the dough:
- Cut 13 pieces of parchment paper into rectangles about 3 1/2" X 6".
- Divide dough into 12 pieces. If the dough is really sticky, dust the pieces with just a little tapioca flour.
- Place one piece of dough on one of the parchment pieces. Shaping the dough into an oblong shape (think mini hot dog shape) will made rolling a little more efficient.
- Roll the dough to fill up a bunch of the space between the paper.
- Peel back the top layer of paper and set aside (peeling the paper back, low and almost against the rolled dough makes peeling easier).
- Place about a tablespoon of filling near the middle, keeping at least 1/2" of space along the edges.
- Gently pull the short ends up and pinch the top together. HANDLE GENTLY. Now pinch together the sides, and if necessary, carefully push the filling in a little further toward the center to ensure you seal all open sides well. Don't overfill or it can be difficult to seal.
- DON'T PEEL the paper off! Place the ravioli with it's paper wrapper in a freezer bag and freeze. Repeat until all the dough is used up.
- Make sure the raviolis have spent a little time (at least 30 minutes) in the freezer - this makes removing the paper a breeze. Don't take them out until you are ready to submerge them in boiling water.
- Boil a pot of water.
- Add raviolis, one at a time and stir after each addition to ensure they don't stick to the bottom.
- Gently boil for about 15 minutes.
- Drain off the water and serve.
Three or four raviolis are very filling. These make a very convenient quick meal when stored in the freezer.
Note: I've used a couple of leftover hamburgers from a previous night's dinner for the filling. Just sautée the mushrooms, onion and garlic oil until soft, then crumble the cooked hamburger into the pan and cook until hot and cooked through. Continue on with the remaining instructions.