Gluten Free homemade bacon and cheddar ravioli (or Pierogies or dumplings)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 317.3
- Total Fat: 15.9 g
- Cholesterol: 165.3 mg
- Sodium: 616.1 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 2.5 g
- Protein: 10.3 g
View full nutritional breakdown of Gluten Free homemade bacon and cheddar ravioli (or Pierogies or dumplings) calories by ingredient
Introduction
A GF pasta recipe from Bette Hagman's book flavored with italian spices and filled with bacon and cheddar. Good served cooked with a smidge of olive oil alone, or with marinara sauce over them. A GF pasta recipe from Bette Hagman's book flavored with italian spices and filled with bacon and cheddar. Good served cooked with a smidge of olive oil alone, or with marinara sauce over them.Number of Servings: 12
Ingredients
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Ingredients:
* Egg, fresh, 8 large (remove)
* Salt, 2 tsp (remove)
* Olive Oil, 4 tbsp (remove)
* Bacon, 0.40 unit, cooked (yield from 1 lb raw meat) (remove)
* Potato Starch Flour - per .25 cup, 2 serving (remove)
* Bob's Red Mill Tapioca Flour, 1.33 cup (remove)
* Xanthan Gum, 4 tbsp (remove)
* Emeril's Italian Seasoning, 1 tsp (remove)
* Organic Valley Raw mild Cheddar Cheese, 8 oz (remove)
* Cornstarch, 1.33 cup (remove)
Directions
The pasta recipe is quadrupled. So mix it up 1/4 of a batch at a time, and make your raviolis after you've cooked the bacon and chopped it in with the cheese. Makes 12 servings. Number of dumplings per serving will differ depending upon how small or large, thin or fat you make the dough pockets. Bette Hagman was calculating these for 2 ounces of pasta per serving (does not incude filling).
Pasta dough: Mix the flours with the xanthan gum, and egg and oil. Roll out thin or use a pasta roller and ravioli press. I plan on using my new tortilla press and single dumpling/ravioli press - first time efforts with these.
Cook the bacon, and shred the cheese (use the food processor to shred the cheese, swapping out the blades as you'll put the bacon into the food processor and process until it looks like potted-meat (don't know if that stuff was popular any where else, but was popular as hurricane food in South Texas as I was growing up) or if unfamiliar with potted meat, aim for small granules that mash together into a cohesive paste. Fill the ravioli's with this. Cook in salted boiling water until they float and are tender to the bite.
Enjoy.
Number of Servings: 12
Recipe submitted by SparkPeople user TNEWS333.
Pasta dough: Mix the flours with the xanthan gum, and egg and oil. Roll out thin or use a pasta roller and ravioli press. I plan on using my new tortilla press and single dumpling/ravioli press - first time efforts with these.
Cook the bacon, and shred the cheese (use the food processor to shred the cheese, swapping out the blades as you'll put the bacon into the food processor and process until it looks like potted-meat (don't know if that stuff was popular any where else, but was popular as hurricane food in South Texas as I was growing up) or if unfamiliar with potted meat, aim for small granules that mash together into a cohesive paste. Fill the ravioli's with this. Cook in salted boiling water until they float and are tender to the bite.
Enjoy.
Number of Servings: 12
Recipe submitted by SparkPeople user TNEWS333.