soy, dairy, gluten/wheat, and nut free! The following ravioli recipe makes dough for 10-14 raviolis: With this simple recipe, you can make your own gluten free, vegan ravioli dough and stuff it with whatever you like: cheese or no cheese; meat or no meat … you get the idea. The point is, it’s up to you! Pasta: 1 1/2 cups of Gluten Free all purpose flour (I used King Arthur's All Purpose Baking Mix) 1 tbs extra virgin oo, coconut oil, or other. 1/2 cup very warm water salt for water truffle oil Sweet Potato-Red Pepper Filling: 1 medium-large red bell pepper 1 medium-large sweet potato Himalayan salt Paprika Chipotle powder onion powder choice of cilantro or basil (or, both!) optional: if you really love onion, add an onion! I usually do my spices to taste. SOUL food! Have fun with it! Ryan's Bean Paste: 1 cup of cooked Black Beans onion powder - to taste Tabasco - to taste Apple Cider Vinegar (Bragg's) - to taste tiny bit of lemon pepper if you have it (but optional) salt to taste cilantro or basil your choice of vegan cheeze Let's get cooking! To mix the dough, you could use a fork or just your hands to mix up the dough. Once the dough is made, make it into a ball, wrap it up and set it in the fridge for 30 minutes- an hour, while you prepare the filling and bean paste! Cut up your sweet potato and red pepper into cubes. Optional: cut up an onion, too. Mix up your oil, salt and spices, then pour onto your diced vegetables, while they sit on a baking pan lined with foil. Bake at 400 degrees for 40 minutes. Once they're ready, set aside and let cool for a couple of minutes. Use a masher and mash everything together. Set your filling aside. Add your choice of oil (enough to cover the bottom) into a pan. Carefully pour your cooked black beans (watch out for oil splatter! wear a long sleeve if possible) onto heated up oil. Let the beans absorb the oil for about 5 minutes, stirring at times so that they don't stick to the pan. Add a tiny bit of water, Bragg's Apple Cider Vinegar, and your spices. Let simmer for about 5 minutes for the flavor to come in. Turn off the heat, and set aside. After your filling and bean paste are done, and the dough has sat in the fridge, Roll the dough out almost like you would a pie crust and cut to whatever size or shape you like, as long as there’s a pair so you can put them together to make the ravioli. Large biscuit cutters or just a knife works to cut lasagne-size strips which then can be cut in to squares or rectangles — honestly, it doesn’t matter! When you're ready, put a dollop of filling in the middle of one square/rectangle/circle of dough, wet the edges with a finger and place another similarly-sized piece of dough on top, press together and seal well by pressing a fork into the edges and you’re in business. Bring a pot of water to a boil. Carefully drop raviolis into your pot of boiling water, cooking for about 3 minutes, until they float to the top. Let sit to dry off for about 5 minutes. To plate your ravioli: Place a dollop of Ryan's Bean Paste on the bottom of your plate. Top bean paste with a ravioli. Using your choice of Vegan Cheeze, top your ravioli with it. Top your cheeze with a cilantro or basil leaf. If you have truffle oil, add a dash to your raviolis and enjoy! Voila! Bon appetit! Lady Birdie
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