Subj : Re: Real Deal
To : Shawn Highfield
From : Dave Drum
Date : Thu Apr 25 2024 16:01:00
-=> Shawn Highfield wrote to DAVE DRUM <=-
DD> boar's liver is supposed to be a separate item and all liver sold as
DD> pork live is supposed to be from sows.
SH> Ohhh I get it now.
DD> how hard/involved it was after seeing it done or reading about it. And
DD> with some stuff it turns out that it really dows make a difference.
SH> I prefer the home made ones for Lasagna but for anything else store
SH> brands are good enough.
DD> Here's a recipe I've not tried but have eaten (as a dessert item). I'm
DD> pretty sure you could make these GF.
DD> Title: Varenyki (Filled Dumplings) Ukrainian
SH> Yes quite easy. I saved it but it's not really Andrea's thing so I'll
SH> run it past her first.
These were a dessert ravioli/pierogi/varenky with strawberry jam filling
served in a sour cream sauce. Quite tasty.
I am a fan, too, of toasted ravioli (St. Louis Style) served in a good
red marinara gravy.
These can be boiled or toasted - either way looks decent.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gluten Free Ravioli or Tortellini
Categories: Five, Pasta
Yield: 1 recipe
1 1/2 c (202.5 g) G-F A P Flour.
1 tb Extra virgin olive oil
1/2 c Very warm water
2 c Steamed spinach; (opt)
Salt for water
Pasta sauce.
MMMMM-------------------------FILLINGS-------------------------------
Pesto
Hummus
Tapenade
. Ground beef/pork/poultry;
. - cooked
Cheese
Mashed potatoes, etc.
Measure and add A-P Gluten Free Flour to a large bowl
and form a shallow well in the flour. Add the oil and
water a little at a time into the flour well and mix
with pastry blender or fork until it all comes together
into a smooth ball or disc. If adding steamed spinach,
add into the dough at this time. Wrap in clear plastic
wrap and allow to rest for 30 minutes to 1 hour.
Bring a large pot of water to boil with salt. Remove
half of the pasta dough and leave the other half
wrapped. Roll it into the shape desired: ravioli,
tortellini, lasagne, etc. Roll a little thinner than
lasagne noodles - remember that you're putting two
pieces of dough together so you don't want the edges to
be thick and doughy, but the dough shouldn't be so thin
that it's easy for the fillings to poke through. It
doesn't matter the shape you cut the dough, just as long
as you have pairs that match.
For ravioli, prepare a clean counter or pastry mat by
dusting with A-P Gluten Free Flour and cut with a large
biscuit cutter or roll into long strips, cutting into
equal-sized squares or rectangles.
Drop a dollop of filling in the middle of every 2 pieces
of dough. Dab the edges with wet fingers, and press the
two sides together to seal; press the tines of a fork
into the edges if desired, to make sure they are sealed.
Set filled ravioli aside on a plate and cover with a
damp towel while making remaining ravioli.
Drop into boiling water. Cook for about 3 minutes - the
dough will become more translucent and the raviolis
should float before removing with a slotted spoon.
For tortellini, make the square or circle larger than
with the ravioli because you'll need more dough to bring
the edges together. Fill as directed above, then fold
the dough over itself, one corner to the opposite, then
pull the other two corners together and dab with water
to make them stick. Follow the directions below for
boiling as you would ravioli.
Serve warm with your favorite sauce.
NOTES: Recipe is easily doubled.
Add 1 mixed egg to dough for richer flavor or if using a
pasta roller.
RECIPE FROM:
https://gfjules.com
Uncle Dirty Dave's Archives
MMMMM
... I am basically a rich person without any money.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
