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Gluten-Free, Grain-Free Beef Ravioli

Hoca

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When removing gluten from my diet a couple years ago, one dish I assumed I would never taste again was ravioli. Seriously, how could I pull that one off without flour? I’m sure it could be done, but it would take weeks, even months, of trial and error. I love ravioli, but frankly, not enough to put myself through that kind of ordeal. Luckily, a moment of genius struck me when trying to figure out something unique to make with my most recent batch of Cappello’s Gluten/Grain Free lasagna sheets. They did all the hard work for me; I just had to put everything together.

Ravioli has been written about since the 1300s, so logic dictates that it’s been around longer than that. It probably took a while to get the attention of the scribes, right? There are countless variations of ravioli, but since this was my first time making it in years, I wanted to style it after my childhood favorite – Chef Boyardee beef ravioli!

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serves two

1 pkg Cappello’s fresh lasagna sheets (12oz)
3 cups (24oz) Superior Spaghetti Sauce or similar
1/2 onion, blended
2 cloves garlic, minced
1 tbsp fresh parsley
1/2 tsp each salt and pepper
1 tsp olive oil
1 lb ground beef
1/2 cup heavy cream
1/2 tsp ground nutmeg
1 tbsp parmesan cheese
2 tbsp butter


If you’re using spaghetti sauce from a jar (or leftovers in the fridge), pour it into a pot and let it warm on low as you get the raviolis ready.

In a blender or processor (or my favorite, a Magic Bullet), blend the onion, garlic, parsley, salt and pepper.

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In a stock pot, heat the oil on medium heat, then add the blended ingredients. Simmer for about four minutes, stirring frequently. It’s important to use a stock pot when making the beef because we’re trying to get a finely-minced ground beef, since clumps won’t be very appealing in ravioli. Using a stockpot will keep moisture from escaping, and moisture will help keep the beef from clumping.

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Stir in the beef, nutmeg, and cream and reduce the heat to med/low. Stirring (as opposed to pounding or mashing) will also help the beef remain clump-free. Continue to stir as the beef slowly cooks, it should take about 15 minutes.

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This is what it’ll look like about five minutes into cooking.

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Near the fifteen-minute-mark, the cream will have evaporated and the beef will be ready. Stir in 1 tbsp of parmesan cheese and remove from heat.

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Drain the meat of most of its fat and set aside. It’ll look a little boring at this point, but that’s a good thing – it’s just one small piece of a larger project!

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Gently wet two of the lasagna sheets and set them on a cutting board. Place four 1-tbsp clumps of the beef onto one sheet.

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Cover the sheet with the other sheet, and gently press it down around the beef with your fingers to remove any trapped air. Using a ravioli press or a pizza cutter, cut out your ravioli.

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Repeat this process with your other lasagna sheets – you should end up with 15 or 16 raviolis.

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Quick tip: slice your leftover lasagna sheets into strips and use as fresh pasta!

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Let’s take a second and give your spaghetti sauce some love. In order to get that signature Chef Boyardee consistency, I used an immersion blender to get rid of the chunks. You’ll also end up with quite a bit of leftover beef filling – stir it into your spaghetti sauce. Okay, back to your raviolis.

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Warm the butter in a large skillet on med/low heat for a couple minutes, then add the ravioli. Toast on each side, about two mins per side, until nice and browned.

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Pour on the sauce, and bring to a simmer for a minute or two.

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Serve with a little parmesan cheese sprinkled on top.

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