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Ingredients and seasonings used in prepare

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

You want to work relatively quickly, so that your dough doesn't have an opportunity to dry out and become brittle. Ring out all the water from the vegetables and chop very finely. To wrap the dumplings, dampen the edges of each circle with some water. Add crushed pineapples with juice to the lemon juice and condensed sweetened milk.

How to make:process Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF:

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
21. Done and ready to serve!

Pour mixture over Nilla wafers, smooth out. Repeat another layer of Nilla wafers on top of the mixture. Add Cool whip on top of layered mixture. Sprinkle the entire bag of Coconut flakes on top of the cool whip. Typically we tend to boil chicken to make chicken broth and then cook the ravioli in it.

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