If you want to cheer up your tables with gluten-free flavors, you should try our easily made gluten-free ravioli recipe. If you’re ready to roll out gluten-free ravioli dough at home, let’s get started!
Details of the recipe are below:
Gluten-Free Ravioli Recipe
If you want to cheer up your tables with gluten-free flavors, you should try our easily made gluten-free ravioli recipe. If you’re ready to roll out gluten-free ravioli dough at home, let’s get started!
Materials
Gluten-Free Ravioli Dough Ingredients
- 3.5 cup gluten-free flour
- ¾ cup rice flour
- 2 egg
- some warm water
- pinch of salt
Gluten-Free Ravioli Stuffing Ingredients
- 200 gr. Mince
- one onion
- Finely chopped parsley
- red pepper flakes
- Black pepper
- Salt
For Gluten-Free Ravioli Serving
- Finely chopped garlic
- Yogurt
- Butter
- Tomato paste can be homemade
- red pepper flakes thyme, mint
Instructions
How to Make Gluten-Free Ravioli?
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First, mix all the ingredients required for the filling in a large bowl.
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Mix gluten-free flour and rice flour and reserve about a cup.
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Break the eggs into the middle of the remaining flour in a large bowl and add the salt.
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Gradually add water and knead the dough until it becomes non-sticky. Divide the dough into four parts
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Give the pieces a round shape and expand them in your hand. Then gently roll out your dough with the help of a rolling pin.
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Note that gluten-free ravioli dough is more delicate than regular dough. You can prevent the dough from sticking by sprinkling it with a cup of flour you reserved while rolling it out.
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Cut the manti dough into long strips with a knife and obtain small rectangular pieces.
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Add the stuffing to each piece and close it by holding the edges and combining them.
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Boil water in a deep pot.
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Add a pinch of salt and boil the manti. When the dumplings float to the surface of the water, you can turn off the heat.
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Drain the water from the cooked manti and place them on a plate.
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Add the yoghurt prepared with finely chopped garlic and add the tomato paste you roasted in butter.
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You can serve it hot by enriching it with the spices you want. Your manti prepared with gluten-free flour is ready, all that remains is to enjoy it.
Notes
Cross-contamination is the risk of gluten residue adhering to a gluten-free product. If gluten-containing foods have passed through the production lines, baking powder, rice flour, corn starch, corn flour, cocoa, powdered sugar, vanilla, instant yeast, tomato paste, milk cream, dark chocolate, etc. produced on that band. There is a possibility of gluten contamination in many products such as: Therefore, it is recommended that you pay attention to the statement “gluten-free” in the description of the products you will use.
