Making Gluten Free Ravioli for Christmas with Quail, Prawn and Mushroom Fillings.

To our traditional choice of prawn and quail ravioli for Christmas lunch, I decided to add the third choice with mushroom filling. To ease the load of Christmas cooking, I make ravioli 2-3 days ahead of Christmas day and freeze them. Another option for ravioli with fully cooked filling, is to make them the day before and keep them refrigerated on a dusted board, covered with glad wrap to prevent the dough drying out.

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Making the dough

The recipe for ravioli dough is very simple and reliable. You need only 4 ingredients:

  • 250 g Well and Good Pastry flour (now available in Coles supermarkets)
  • 50g quinoa flour
  • 2 large to extra large eggs
  • 100ml water
  • pinch of salt

To make ravioli dough

  • mix both flours, sift the mix on a working surface, add salt
  • make a well in the middle
  • add one egg and mix it with flour using a knife and working from the centre out
  • add the second egg and mix it with flour the same way

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  • add water and mix it in with the rest of the flour mix

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  • use pastry scraper to incorporate all liquids into the flour mix until all water is absorbed by dry ingredients

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  • continue to use pastry scraper to cut forming dough into smaller pieces
  • scrape, collect and press everything together to form a ball

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  • dust your hands with flour and knit the dough until completely homogenous

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  • cut a piece of dough, roll it on dusted surface to form manageable log 2 cm in diameter
  • cut it into 1.5cm pieces
  • press each piece into flour from both sides
  • roll 2 individual pieces for each ravioli

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  • place prawn filling on one piece of the dough, brush perimeter with water
  • cover with the second rolled dough piece

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  • gently press the dough to seal ravioli, making sure to avoid any air bubbles
  • use cookie cutter to make the final ravioli shape, all offcuts can be combined together and rolled again

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  • repeat the process with mushroom filling

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  • use different shape of cookie cutter, or rolling cutter to make different ravioli shape

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  • repeat the process once again with quail filling

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  • use rolling cookie cutter to make different ravioli shape to be able to differentiate ravioli depending on the filling inside

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  • place ravioli on a flat tray, lined with baking paper and put it in the freezer for 1 hour

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  • take frozen ravioli and place them in glass or plastic container with air-tight lid, ravioli can be kept in air-tight container for up to 12 weeks without any damage to the dough

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  • take ravioli from the freezer, place on the flat surface and defrost at room temperature for 1 hour, before cooking for Christmas day meal
  • serve ravioli with different sauces depending on the filling

Ravioli fillings

Prawn and leek filling ingredients and preparation can be found here.

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Mushroom, onion and sour cream filling is prepared the same way as the fillings for mushroom pastries and can be found  here. The only difference I made was the addition of 2 table spoons of Coles light sour cream at the very last moment to make the filling a touch juicier.

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Quail, leek and cabbage filling

For quail ravioli filling I used the rest of the birds, left after quails breasts were put aside to make Three Bird Roast.

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  • cook quails (without breast) in broth with cauliflower leaves, carrot, onion, celery, red capsicum for 90min

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  • use salt, black pepper and whole fennel seeds for seasoning
  • let the birds rest in the broth for 30-50min
  • separate quail meat from skin and bones
  • sauté leek, onion in unsalted bitter until just soft, add salt and pepper

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  • add finely sliced on 1mm mandoline white cabbage, cook 3-5min until cabbage becomes soft
  • mix sautéed vegetables with quail meat, add seasoning if necessary

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For 4 medium quails I used 1 large onion, 2 large leeks and 1 cup of finely shredded cabbage. You can make 18-20 large ravioli using this filling. I like my ravioli very large with substantial quantity of the filling inside. 2 ravioli make a very satisfying entrée, and 4 main meal.

When we were picking up our salmon today, I saw nice looking fresh bug tails and decided to try bug meat to make ravioli the same way, I make prawn ravioli.

Bug, leek and fresh coriander filling.

I used 2 medium fresh bug tails, 1/2 bunch fresh coriander, fresh chilli, 1/2 medium leek and 20 g unsalted butter

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  • coarsely chop bug tails and fresh coriander
  • add chilli (to desired taste) and leek, sautéed in butter
  • mix everything together

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  • use the same way as prawn and leek filling

I only did quail and bug ravioli today. The whole post was already written, I had only to add photos. That’s the beauty of my routine of Christmas cooking, spread over several days. It was a hard day, I have to admit, and I had no idea were bug tails worth the extra effort. But quail filling never disappoints – we tried some – it was amazing!

Tomorrow is my favourite day – I am making Three Bird Roast and Napoleon, and I do not have to write about them. It has all been published.

Happy cooking for tomorrow!

 

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