Shout out to my home town, St. Louis, MO for inventing something so yummy. When I went gluten free, I was so bummed because I thought I wouldn't be able to eat them again. I couldn't find a single restaurant that offered gluten free toasted raviolis, so I decided to make them for myself. This recipe is so delicious, and makes for the best appetizer (Super Bowl appetizer anyone)?
I made my dough and filling from scratch, but you can make this recipe SUPER easy by buying any kind of pre-made gluten free raviolis from the store. Use the "crispy breading" and "serving" section of the recipe ingredients and skip to step 7 of the directions.
Meat and Cheese Filling:
1/2 lb ground beef
1/2 cup mined yellow onion
2 cloves minced garlic
1/4 cup chopped fresh parsley
1 tsp salt
2 tbsp parmesan cheese
2 tbsp mozzarella cheese
1 egg whisked
2 1/2 cups GF flour blend ( I found Bob's Red Mill 1-1 Baking Flour Gluten Free works best for this recipe)
1 tsp salt
1/4 cup water
3 tbsp olive oil
1 cup GF Italian Style Panko Bread Crumbs (if you only have plain, add 1 tbsp Italian seasoning, 1 tsp garlic powder, and 1 tsp onion powder)
1/2 cup parmesan cheese
1 tbsp of olive oil for drizzling
Marinara Sauce for dipping
Optional fresh basil or parsley for topping
Optional additional parmesan for sprinkling
If you are short on time or want an easier option, I would suggest purchasing pre-made gluten free ravioli of any kind at the store, and skipping to step 7. The homemade ravioli is great, but it does take some time and effort. It is perfect for a fun date night in the kitchen or if you want to challenge yourself with a more challenging recipe.
For the ravioli from scratch, start with the meat filling. Heat a large pan over medium heat. Add the ground beef, and onion. Use a spatula to break up the beef and cook for about 5 minutes. Add in the garlic and cook until the beef is brown and cooked through. Drain about 2/3 of the fat from the pan, you want to keep some of the fat so it doesn't get dry!
Poor the ground beef mixture into a medium sized bowl. Add in the fresh parsley, salt, parmesan, mozzarella, and whisked egg, and mix together until fully combined. Refrigerate as you proceed through the next steps.
For the dough, boil a large pot of water. Salt the water heavily, with at least 1 tsp of salt. In a large bowl, add the GF flour. Create a well in the middle (basically a little hole) and crack the four eggs into the well. Whisk the eggs and add the water and olive oil into the well. Stir the dough and wet ingredients together until completely combined. Allow the dough to sit for 10-15 minutes. If the dough feels really sticky after the 10-15 minutes, add 1-2 more tbsp of flour until the dough feels manageable.
On a clean and dry surface, sprinkle 1 tbsp of flour. Cut the dough into equal halves. Place 1/2 of the dough onto the surface, using a rolling pin roll the dough out. You will have flour the rolling pin periodically to keep the dough from sticking onto the pin. Roll the dough as thin as possible, the thinner the better. You can also use a pasta machine for this to create very thin dough. The outcome of the dough is not extremely important in this case as we will be breading them and toasting in the oven.
Once you have the dough rolled out, cut the dough down the middle. Spoon tbsp size balls of beef filling on one side of the dough (you will probably be able to fit 5 balls). Carefully fold the second portion of the dough on top of the first in order to create the raviolis. Use a small circular glass to press the raviolis into formation. Use a fork to score the edges and make sure there are no holes in the dough. You may have to do some careful maneuvering here, and if you have a ravioli former, you can use that as well! You may have a little extra dough leftover.
Once the raviolis are formed, boil them on a low boil for just 2-3 minutes. If you are using pre-made ravioli, boil them based on their packaged directions. Strain the raviolis and rinse with cold water until they are cool enough to handle.
Preheat your oven to 425 degrees F and line 2 large baking sheets with parchment paper.
In a small bowl, for the crispy breading, whisk the two eggs. In a separate medium bowl, mix together the GF panko bread crumbs and parmesan cheese. Using a fork or your hands, dredge (dip) the ravioli into the eggs until it is fully coated (allow the excess to drip off before moving on). Then dip the same ravioli into the panko bread crumbs and parmesan mixture until it is fully coated. Place onto the baking sheet. Repeat the same process with the remaining raviolis. The homemade recipe should make about 20-24 raviolis, so 10-12 on each pan (you might only need one pan with store bought because less usually come in the packages).
Drizzle all of the raviolis with the olive oil. It will help them crisp up in the oven.
Bake the raviolis for about 20 to 25 minutes in the 425 degree F oven. Make sure to keep an eye on them, if you have smaller raviolis they will cook quicker.
In the meantime, if you want your marinara sauce warm, you can heat it in a saucepan on the stove over low heat for 3-5 minutes.
Remove the raviolis from the oven and serve hot. Serve with the marinara sauce and garnish with fresh parsley or basil and a sprinkle of parmesan if you would like, and enjoy!