Vickys Ravioli with Choice of Fillings & Sauces

• 300 grams mixed rice flour (brown & white)
• 100 grams potato starch (not flour)
• 3 tsp xanthan gum
• 1 tsp salt
• 240 ml warmed light coconut milk or milk of choice
• 2 tbsp olive oil
• 200 grams pumpkin puree
• 2 tbsp soft brown sugar
• 1 pinch ground nutmeg
• 112 grams sunflower spread / butter
• 2 1/2 tbsp balsamic vinegar
• 1 1/2 tbsp soft brown sugar
• 2 tbsp finely chopped pecans (optional)
• 2 tbsp sunflower spread / butter
• 160 grams (2 cups) sweetcorn, divided
• 2 shallots, finely chopped
• 1 tsp sugar
• 1/2 tsp salt
• 80 ml full fat coconut milk
• 1/4 tsp thyme
• 2 tbsp nutritional yeast
• 112 grams sunflower spread / butter
• 1 tbsp shredded fresh basil leaves
• 170 grams frozen peas
• 30 grams (1 & 1/2 cups) rocket / arugula
• 20 grams (1 cup) mint leaves, chopped
• 3 tbsp full fat coconut milk
• 3 tbsp nutritional yeast
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp wholegrain mustard
• 220 grams (2 cups) mushrooms, thinly sliced
• 2 tbsp sunflower spread / butter
• dash white wine
• 1 tsp olive oil
• 1 tsp sunflower spread / butter
• 300 grams (scant 3 cups) mushrooms, chopped
• 1 onion, chopped
• 1 clove garlic, sliced
• 1 tbsp thyme
• 2 slice gluten-free bread
• 2 tbsp nutritional yeast
• 480 ml passata
• 4 tbsp full fat coconut milk
• 1 tbsp shredded basil leaves

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.
3. Attach the dough hook and slowly start to drizzle the milk in on a medium low speed.
4. When half of the milk is in, add the oil then continue slowly adding the milk
5. 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.
6. The dough shouldn't be sticky
7. If making the dough by hand, mix the flour, starch, xanthan and salt and form a pile on a work surface
8. Make a well in the centre, add the oil and 1/4 of the milk and start to mix the flour & milk together
9. Keep adding the milk in until the dough comes together and you can form a ball of unsticky dough
10. Halve the dough and on a floured surface, roll it out into 2 equal sized rectangles if you can.
11. It's best to roll one half out on top of parchment paper for ease to move it later
12. 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
13. Use a knife, pizza cutter or ravioli stamp to cut the pasta into shape and let them rest for 20 minutes.
14. Discard any burst ravioli as the filling will seep out during cooking.
15. Re-roll any dough offcuts and repeat until all is used.
16. I get 24 raviolis from this dough recipe
17. Boil some salted water in a large pan and drop the ravioli in 6 at a time.
18. Boil for 5 minutes or until they float then remove with a slotted spoon and keep warm
19. Repeat until all are cooked
20. 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
21. To make the pumpkin filling, simply just mix the ingredients together and it's done
22. 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.
23. 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
24. To make the minted pea filling, throw everything into a blender and puree until smooth, no defrosting or cooking required
25. The mushroom sauce for the pea filling is simple too.
26. Fry off the sliced mushrooms in the butter until soft then add a splash of wine and allow to reduce to nothing.
27. Season to taste with the Italian Seasoning, salt & pepper
28. To make the mushroom filling, melt the butter and oil together in a frying pan and cook the mushrooms and onions together until softened.
29. Add the sliced garlic and thyme and cook a further minute.
30. Drain the liquid away then add the mushroom mixture to a blender with the bread and nutritional yeast (or parmesan cheese).
31. Puree smooth then season to taste
32. The tomato sauce just needs to be warmed.
33. Put the passata in a pan and when heated through, stir in the basil, coconut milk and season to taste
34. The sweetcorn filling requires a bit more effort.
35. Melt the 1 tsp butter in a frying pan and saute half of the corn until golden, then set aside.
36. Melt the rest of the butter in the pan and fry off the shallots until almost soft.
37. Add the leftover raw corn, salt and sugar and cook until the corn is bright yellow.
38. Add in the milk and let it reduce down to almost nothing then stir through the thyme.
39. Let this mixture cool then puree it through a blender.
40. Add in the corn that was set aside earlier and season to taste
41. Each filling and sauce recipe is enough for 24 ravioli, 4 servings of 6 each

mixed rice, starch, xanthan gum, salt, light coconut milk, olive oil, pumpkin puree, brown sugar, ground nutmeg, sunflower, balsamic vinegar, brown sugar, pecans, sunflower, sweetcorn, shallots, sugar, salt, coconut milk, thyme, yeast, sunflower, fresh basil, frozen peas, arugula, mint, coconut milk, nutritional yeast, olive oil, lemon juice, wholegrain mustard, mushrooms, sunflower, white wine, olive oil, sunflower, mushrooms, onion, clove garlic, thyme, bread, yeast, passata, coconut milk, basil

Taken from cookpad.com/us/recipes/366247-vickys-ravioli-with-choice-of-fillings-sauces (may not work)