Beef & Spinach Ravioli
Beef & Spinach Ravioli Yield: 6 Servings Ingredients 3/4 lb ground beef 1 ea medium onion, minced 2 ea garlic clove, minced 1/4 c minced parsley 1/2 t. nutmeg 1 pkg chopped frozen spinach, thawed & squeezed to remove liquid 1/2 grated parmesan cheese 1 salt 1 ea jumbo egg or 2 large 1 water Pasta dough Combine in mixing bowl: 1 cup tapioca flour 1 cup cornstarch 6 tablespoons potato starch 1 1/2 tsp salt 2 1/2 tablespoons xanthan gum (this is NOT a typo!) Mix together and add: 6 eggs, beaten (I use 1 1/2 cup Egg Beaters) 3 tablespoons olive oil Mix together well. Place dough on a board or table covered with cornstarch and roll out to about 1/8" thick. Cut to fit the pasta roller, and squish it out, one setting at a time up to #5. You can then cut it for lasagna, use it in sheets for ravioli or tortellini, or cut it into fettucine or spaghetti. recipe by Rebecca Bunting of Guilford CT
Beef & Spinach Ravioli Yield: 6 Servings Ingredients 3/4 lb ground beef 1 ea medium onion, minced 2 ea garlic clove, minced 1/4 c minced parsley 1/2 t. nutmeg 1 pkg chopped frozen spinach, thawed & squeezed to remove liquid 1/2 grated parmesan cheese 1 salt 1 ea jumbo egg or 2 large 1 water Pasta dough Combine in mixing bowl: 1 cup tapioca flour 1 cup cornstarch 6 tablespoons potato starch 1 1/2 tsp salt 2 1/2 tablespoons xanthan gum (this is NOT a typo!) Mix together and add: 6 eggs, beaten (I use 1 1/2 cup Egg Beaters) 3 tablespoons olive oil Mix together well. Place dough on a board or table covered with cornstarch and roll out to about 1/8" thick. Cut to fit the pasta roller, and squish it out, one setting at a time up to #5. You can then cut it for lasagna, use it in sheets for ravioli or tortellini, or cut it into fettucine or spaghetti. recipe by Rebecca Bunting of Guilford CT