Gluten Free Raviolis Recipe

Here is the Gluten Free Raviolis recipe you’ve all be asking about!  This is my great grandmother’s recipe, so I am divulging family secrets with my well-being at risk.  I don’t know if it is anything special, but if both of my knees are broken by the St. Louis Italian Mafia, we will know.

A month before Christmas, some of the family gets together and makes the raviolis then freezes them.  The tradition is to cook and serve them on Christmas Eve when the family gets together.

May our grandmother and great grandmother forgive you for sharing this outside the family.

Grandma Dallavalle’s Ravioli Recipe

Filling:
1 lb. ground beef
1 lb. ground pork or pork sausage
1 lb. cooked chopped spinach
1 ½ cups grated Parmesan cheese
1 small onion
small amount of parsley
2 small pieces of garlic
1 piece of celery
*Chop these altogether real fine.
10 eggs
1 tsp. salt
½ tsp pepper
Bread crumbs  (Ground Corn Flakes)

Thoroughly mix altogether.  Add enough bread crumbs so that the filling stays together,
not too dry.

Dough:
About 2 to 2 ½  lbs. flour  (Gluten Free Flour)
1 egg
Enough water to mix the dough

Knead the dough until very smooth.  If too wet, add more flour.
When dough is smooth, cut small pieces at a time.  Roll out until thin.  Keep dough board well floured so it won’t stick to board or rolling pin.
Fill each with about 1 teaspoon full of filling.

Obviously, to make this gluten free, you will use gluten free flour.  They have tried different brands of gluten free flour in the past with mixed results.  This year they used flour from our local bakery and it worked great!  Andrea’s Fine Foods- Gluten Free.

Instead of bread crumbs, we use ground Corn Flakes.

We freeze them in plastic bins with wax paper between each layer of raviolis.  Boil them as you would any other raviolis.

Sauce: We use Prego.  You can use whatever you like.

I hope this helps and makes you hungry.  If you have any questions, I can always ask the experts in my family.


95 thoughts on “Gluten Free Raviolis Recipe”

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