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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.

I have figured out a way to get my fix at home.  I can now make breaded buffalo chicken tenders and other fried goodies!

I’m not a chef, or close to be calling myself a “good cook,” but I can find my way around the kitchen and figure some things out on my own.  When I mention on Twitter (@switch2gf) that I made some fried food, I always get questions on how I did it.  It is pretty simple!

What you need:

• Chicken (Can be substituted for anything else you want.  I also fry shrimp frequently.)
• Corn Meal  (Some people use corn starch, but I like the texture of corn meal better.)
• Olive Oil
• Egg

My Ingredients

Optional:

• Seasonings: salt, pepper, garlic salt
• Cheese
• Hot sauce

Preparation Steps:

1. Cut chicken into slices- size of your choice.
2. Beat egg into a bowl.
3. Mix corn meal and other seasonings into separate bowl.
4. Heat oil in pan.

Ready to go!

Cooking Steps:

1. Dip chicken in egg.
2. Cover egg covered chicken in corn meal and other seasonings.
3. Place into pan with oil.
4. Rotate and cook until golden.
5. Add cheese- if you want to make it a little more unhealthy, but GOOD.
6. You could stop here, but I like to add some hot sauce.

Almost ready!

With cheese!

Ready to Serve!

BAM!  You’re done.  From the time I start getting read to the time I am completely cleaned up and eating is under 20min.  What a great, easy, and quick meal!

Please share your feedback, variations and photos.  I will add your recipes and photos to this article.

Here’s a recipe crawl post for you…on sweets, of course!

We’ve all had that “me want cookie” moment…well at least I have. And we all miss those tasty, processed fun-foods we grew up with. Here are a few recipes I’ve found, hopefully it will curb the craving:
GF mock Oreos
Fruit Roll-ups (without the Corn-syrup!)
Goldfish Crackers (you need to sub the flour, but I bet it would still work!)
Pop-tarts (not a GF recipe either, but it’s worth playing with the recipe to get the sub for…mmmm…tarty!)
GF Crescent rolls (some great variations, too!)
Grrrr…now I’m getting hungry!

Lindsay

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Buffalo Chicken Wing Dip… I could not live without it!  Whenever we have people over or we are taking something somewhere, I always bring it.  I was introduced to it by my cousin Michelle(a celiac).  I love having some leftover for lunch or a snack.  It is my remedy for breaded buffalo chicken tenders.

Ingredients:

• 3 or 4 chicken breasts.
• 2- 8oz. cream cheese blocks
• 2 cups shredded cheese (your preference of cheese)
• 1 cup Frank’s Buffalo Red Hot Sauce
• 1 stick of butter
• 1 Bag of gluten-free corn chips or Fritos

Recipe:

1. Microwave chicken breasts until half cooked.
2. Shred chicken into small pieces (I use a hand food processor).
3. Simmer: chicken + butter + hot sauce in pan.
4. Pour mixture over softened cream cheese in shallow casserole dish, then add grated cheese.
5. Mix everything together.
6. Bake at 350 degrees until hot and bubbly, approximately 30min.  
7. ENJOY!

Variations:  I’ve seen some people do things a little differently, to a similar outcome.  More or less chicken.  Spreading the cream cheese on the bottom of the dish and using the cheese as a top layer, and not mixing it in with the rest.  Adding ranch dressing into the mix(pretty good, but don’t overdo it).  

I couldn't take the picture fast enough before people started eating.

Always good with some Margaritas!