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Homemade Gluten-Free Ravioli Recipe
Pasta and its varieties are undoubtedly our favorite flavors. Italians are the masters of this subject, there is nothing to say. Ravioli is much more than a simple pasta that we are used to eating in Italian restaurants.
Ravioli can be filled with pureed minced meat, seafood, spinach, potatoes, artichokes, chestnuts, pumpkins, mushrooms or any kind of hard cheese. Today we will make
Ravioli with cheese .
Ingredients Needed for Gluten-Free Ravioli
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Homemade Ravioli[/caption]
We love all pastry foods, no doubt, but most of them contain gluten due to the ingredients they contain, which can be disturbing for most of us. Today, we will make a gluten-free Ravioli with the ingredients we use, and therefore we will be able to consume this ravioli-like Italian flavor with peace of mind.
Without further ado, let's start answering the question of how we can make gluten-free and delicious Ravioli in our own kitchen at home by listing the ingredients.
Ingredients Needed for Homemade Gluten-Free Ravioli Recipe
Ingredients:
How to Make Gluten-Free Ravioli?
- Mix the water, psyllium, and salt.
- Add raw buckwheat flour to the mixture and continue mixing.
- Knead and turn it into dough.
- Let the resulting flour rest for 15 minutes.
- In another bowl, mix the cottage cheese, cottage cheese, black pepper powder, organic red pepper flakes and salt until it becomes a puree and dough-like consistency, and form small balls with your hands.
- Flour the counter and roll out your dough, cut it and place the cheese mixture with a little water inside.
- Cover the dough on which you put the cheese and cut circles from the cheese part using the mouth of a jar and roll it out thinly with your hand to resemble a UFO.
- Put your Ravioli pieces, which resemble manti, into water and boil them with salt.
- Turn the boiled pieces into a pan with a little butter and garlic.
- Enjoy your meal.
Homemade Gluten-Free Ravioli Tips
- Resting the dough in two separate stages is a well-known Ravioli trick. If you leave your dough out in the open for 10 minutes after mixing it, then wrap it in foil and let it rest in the fridge for 15 minutes, and then cover it for about half an hour after adding the filling and cutting it, and let it rest in the fridge again, you can get a much more delicious Ravioli.
- If you are not going to use it all on the same day, you can store the uncooked dough in a bag in the freezer.
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