Ravioli with two fillings- Gluten free pasta

Gluten free Ravioli or gluten filled-this recipe with two fillings makes about 6 dozen 2 inch round raviolis!

Make fillings first, then the dough.

View Pasta Dough Recipe Here

Ravioli filling-Cheese and Spinach
8 oz. fresh spinach

1 cup Ricotta cheese

1/4 cup finely grated parmesan cheese

1 egg

1 Tablespoon olive oil

1/3 cup finely minced shallot or yellow onion

Salt and Pepper to taste

Boil  spinach for 2 minutes, remove from water and drain and when cool, squeeze excess water from spinach. Chop into small pieces.

In a skillet heat oil and then fry onion/shallot until translucent.

Remove from pan to cool a bit.

In a medium bowl, combine spinach, cheese, egg, onion and salt and pepper.

Stir until well blended.

Put in fridge.

Ravioli Filling-Sausage

1/2  pound bulk Italian sausage

1 Tablespoon dried parsley

1 clove garlic

2 eggs

3/4 cup finely grated Romano cheese or Italian blend

Cook sausage and be sure to smash it into very small morsels!

Add garlic and parsley and cook until sausage is done.

Drain oil and cool sausage before continuing.

In a bowl combine Sausage mixture, eggs and cheeses.

Put in fridge.

Prepare your pasta roller.

Ravioli should be rolled pretty thin. 

With my Kitchen aid it recommends rolling to a 5.

(hint for gluten free -I have found you need to just press it very flat and go ahead and start with a 5 thickness, though you still may need to send it through 3 times before it holds together. Rolling it thicker first and working down doesn’t seem to work well with gluten free as it is not as elastic and it doesn't puff up like glutenous dough anyway!

Roll out a long strip and lay on a very lightly floured board.

Put a tiny scoop 1/2 to 1 teaspoon (do not overfill!) of  filling at intervals on the dough so you have room to cut and seal the edges.

Roll another strip of dough and lay on top of filling.

With a cookie cutter or ravioli stamp, cut each ravioli.  If using a cookie cutter, seal edges with your finger if necessary.

Lay on a single layer onto a lightly floured or wax paper coated cookie sheet while you make the rest.

Continue until all dough or filling is used.

Keep in fridge until ready to cook.

Can be made ahead of time and frozen or kept in the fridge for two days. If freezing, freeze on a single layer before combining raviolis or they will stick together!

To cook:

Bring a large pot of water and ½ teaspoon of salt to a boil.

Drop in the ravioli and cook for 3-5 minutes.

Carefully remove from water and drain.

Serve immediately with favorite sauce.