Goat mince ravioli – gluten free

My first experience working with goat mince that I bought during stay at home rule through the website viccountrymarket.com.au from Strathbogie Goat produced excellent results, delivering wonderful taste and texture for gluten free mince and vegetable meatballs, cooked to make soup or pasta sauce. The second purchase was planned to make fresh mixed meat filling for festive ravioli, that I always make for our Christmas lunch. Goat mince is a product with low fat, high protein content and little moisture in it. I used chicken thigh mince as the second meat for the mix to add some fat and softer meat. To make the filling juicier I always add gently sautéed leek and onion. However, this time I have decided to add sautéed white cabbage as well. For the pasta dough I used my most reliable gluten free dough recipe where four flours are mixed together to provide easy to work with dough that tastes delicious and has a soft texture.

I like to make extra large ravioli, that comes historically from the times when gluten free flour mixes quality was not too great, and it was a truly difficult task to make small ravioli that would not break during freezing or cooking. The job has been done and ravioli are successfully frozen, waiting their time to be cooked and served. To make sure they would not disappoint, their small size ‘cousins’ – dumplings were cooked and tasted to our full satisfaction.

Cooked dough is very soft, yet keeps its integrity notwithstanding being rolled very thin. The filling is juicy as intended, and has distinct meaty flavour, goats meat taste comes as the domineering one. Chicken and vegetable distinct tastes do not come individually, blending together and supporting the main flavour. I was satisfied as the dish tasted like a truly special festive dish, an excellent replacement of my beloved quail and leek ravioli from previous years.

Ingredients:

pasta dough

  • 130g Well & Good Pastry flour
  • 30g golden flaxseed flour Waltanna Farms
  • 70g buckwheat flour Lotus
  • 70g quinoa flour Lotus
  • 3g sea salt
  • 2 large eggs
  • water room temperature, 100ml, to make 200g with eggs

extra

  • gluten free flour mix to roll the dough, I use Well & Good Crusty Bread mix

mixed meat filling with vegetables

  • 500g goat mince
  • 500g chicken thigh mince, skinless
  • 350g thinly (1mm) shredded white cabbage
  • 2 leeks
  • 2 onions, 1 white, 1 red
  • 1 egg
  • 1 serving spoon homemade garlic, sweet and hot chilli preserve
  • 1 table spoon cumin powder
  • 1 table spoon olive oil
  • 2-3 table spoons unsalted butter
  • sea salt and coarse black pepper for seasoning

Preparation:

mixed meat filling with vegetables

  • heat olive oil and butter in a low casserole dish
  • slice leek and both onions in semi-circles
  • add leek and onion to a pan and fry on medium heat for 2-3 minutes, season with salt and pepper
  • reduce heat to minimum and sauté until translucent
  • add cabbage, lightly season with sea salt and continue cooking on low heat until all vegetables are soft and translucent
  • let them reach room temperature
  • in a large bowl mix all the rest ingredients
  • add vegetables, thoroughly combine all ingredients

pasta dough

  • combine all dry ingredients in a large low bowl
  • add 2 eggs, incorporate them into a dry mixture, use a knife or pastry scraper
  • add water, continue mixing it in
  • when the mixture starts to consist of small wet lumps, combine them together
  • knead the dough on the working surface to the even texture
  • roll and shape the dough into a thick log
  • cut it into smaller size pieces
  • dust the working surface with gluten free flour mix
  • shape a piece of the dough into a long sausage 2 cm in diameter
  • the size of the pieces you cut this sausage into depends on the desired ravioli size
  • you will need 2 pieces to make one ravioli, bottom piece and the top one to cover the filling
  • dip each piece of the dough into flour, press it down to flatten it
  • turn the piece over to cover with flour from both sides
  • roll each piece thin
  • put the filling in the middle of the bottom piece
  • brush the edges of the dough with water
  • use another rolled piece of dough to cover the filling
  • press down the edges with fingertips
  • cut the excess of the dough off with cookie cuter
  • cook ravioli in boiling salted water or freeze flat on a tray
  • transfer frozen ravioli into a glass container with tight lid or ziplocked plastic bag
  • for making smaller size ravioli another approach can be used
  • for smaller dumplings repeat the process scaled down, rolling only one piece of dough to make a dumpling

We usually serve meat ravioli for Christmas lunch with two sauces: swiss mushroom and sour cream sauce or horseradish, sour cream and dill sauce.

Happy preparations for the festive season to everyone!

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