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Recipe: Gluten Free Traditional Beef Ravioli

More options = more happiness (and this one is dairy free too)! Here is #6 in the Gluten Free Ravioli flavor options here at Gluten-Free-Way. When I was a kid, we basically had two choices for ravioli…cheese or beef. Just look at Chef Boyardee. No matter how many years go by being gluten free, I will always remember the tastes and textures of food from the past – even canned ravioli! No, these don’t taste like those at all, nor do they have any artificial ingredients. These resemble the frozen ones you boil in water. When it comes to making ravioli – THESE ARE SO EASY TO MAKE…be brave, get motivated and set aside less than an hour to make a batch – any flavor – and pop them in the freezer. The convenience will make you almost as happy as having ravioli back on the menu again!  For more flavors, head on over to the ravioli page in the recipe index. PS: I made these at the Gluten & Allergen Free Wellness Event in Knoxville the other day. Our two brave volunteer showed everyone how easy these are to make!  I also fielded a bunch of questions from the audience about the sauce I used – everyone was raving about it! When I don’t make homemade, I use Mezzetta Marinara…in our family, it is hands down the best sauce in a jar, and it is certified Gluten Free too! Plus, it’s widely available at many retailers. Score!

Gluten Free Traditional Beef Ravioli

Gluten Free Traditional Beef Ravioli

Ingredients

    For the Filling
  • 1/2 pound Ground Beef
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • Pinch of Pepper
  • 1/4 teaspoon each (or whatever you have on hand) Oregano, Basil, Rosemary, Thyme, Marjoram
  • 2 Tablespoons Nutritional Yeast or Parmesan Cheese
  • 2 Tablespoons Olive Oil
  • 1 Egg
  • 2 Tablespoons Tapioca Flour
  • For the 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 with the onion, garlic, salt, pepper and herbs until the beef is cooked through. Set aside to let cool for a few minutes.
  2. Place the cooked meat into a food processor with the tapioca flour, oil 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). Saute the beef with the onion, garlic, salt, pepper and herbs until the beef is cooked through. Set aside to let cool for a few minutes.
  4. Place the cooked meat into a food processor with the tapioca flour, oil and nutritional yeast. Process until the mixture is a fine crumb texture.
  5. Add the egg, mix well and set aside (place in the fridge if you won't be getting to it for a while).
  6. To make the Dough:
  7. 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.
  8. To Assemble:
  9. Cut 13 pieces of parchment paper into 5" x 5” squares.
  10. Divide the dough in half, then divide each half into 6 balls.
  11. Choose your method of rolling the dough - use a rolling pin or a Tortilla Press for faster results
  12. Shape a piece of the dough into a ball place in the middle of one piece of parchment.
  13. 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 wrapper in a fraction of the time.
  14. Slowly peel back the top layer of parchment and set the scrap of paper aside.
  15. Place about 2-3 teaspoons or so of filling in the center of the dough (well away from the edges).
  16. 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.
  17. 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.
  18. When ready to cook, boil a pot of water (a small pot is fine, just make sure it is large enough to accommodate however many ravioli you'll be serving).
  19. Peel the paper off of each ravioli and place in the boiling water one at a time, gently stirring to make sure they don't stick to the bottom of the pot.
  20. Boil gently for about 15 minutes.
  21. Drain the water off of the raviolis and serve.
http://www.gluten-free-way.com/recipe-gluten-free-traditional-beef-ravioli/