About 1 Hour or Less, Dairy Free, Dinner, Freezer Friendly, Gluten Free, Grain Free, Lunch, Paleo Friendly, Recipes

Recipe: Gluten Free Beef & Portobello Ravioli

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

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 12 raviolis

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.

Ingredients

    To make the Filling:
  • 1/2 Pound Ground Beef
  • 3/4 Cup Portobello Mushrooms, Chopped
  • 2 Cloves Garlic, Minced
  • 2 Tablespoons Onion, Chopped
  • 2 Tablespoons Tapioca Flour
  • 2 Tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1 teaspoon Thyme
  • 2 Tablespoons Nutritional Yeast (or Parmesan Cheese, Grated)
  • 2 Tablespoons Egg
  • To make the Ravioli Dough:
  • 1 Cup Tapioca Flour
  • 1/2 Cup Almond Flour
  • 2 Eggs
  • 1/4 teaspoon Salt

Instructions

    To make the filling:
  1. 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.
  2. 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.
  3. Add the egg, mix well and set aside (place in the fridge if you won't be getting to it for a while).
  4. To make the dough:
  5. Cut 13 pieces of parchment paper into strips that are 5" x 5".
  6. Combine all of the dough ingredients and mix until a ball forms, kneading the dough as necessary. The dough will be a little sticky, but not too sticky. If the dough is too sticky, knead in 1 Tablespoon of Tapioca at a time until you achieve smooth, but not sticky. If too dry, knead in 1 Tablespoon water at a time until you achieve smooth, but not sticky.
  7. Divide the dough in half, then divide each half into 6 balls.
  8. Choose your method of rolling the dough - use a rolling pin or a Tortilla Press for faster results. (See the photo below the recipe on the webpage for visual instructions)
  9. Shape a piece of the dough into a ball place in the middle of one piece of parchment.
  10. Place another piece of parchment on top and roll (front to back and side to side) to create a flat, round piece of dough that's about 3" in diameter (it doesn't need to be perfect, just large enough to pinch the edges around the filling). The tortilla press method will produce an easy, pretty perfect round noodle in a fraction of the time.
  11. Slowly peel back the top layer of parchment and set the scrap of paper aside.
  12. Place about 2-3 teaspoons or so of filling in the center of the dough (well away from the edges).
  13. Pull the ends up together and gently pinch to create the top of the ravioli. Now gently pinch the sides shut, making sure the filling stays inside the noodle or it will be difficult to seal.
  14. DON'T PEEL the paper off! Place the ravioli with its paper wrapper in a freezer bag and freeze for at least 30 minutes, but longer is better.. Repeat until all the dough is used up. Don't take them out until you are ready to submerge them in boiling water.
  15. Boil a pot of water.
  16. Add raviolis, one at a time and stir after each addition to ensure they don't stick to the bottom.
  17. Gently boil for about 15 minutes.
  18. Drain off the water and serve.

Notes

See photos below for a visual on the technique.

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.

http://www.gluten-free-way.com/recipe-gluten-free-beef-portobello-ravioli/