Lee’s sister Victoria, her husband Brent and kiddo Scarlett came to visit for a week. It was so great to see them again!
We walked out the the Mendenhall Lake and waterfall, Scarlett entertained herself for quite some time throwing pebbles into the water and Neka entertained herself by retrieving rocks from Scarlett.
Scarlett’s yoga moves to pick up rocks!
Brent and Victoria
They came over for dinner Friday night after fishing all afternoon and maxing out on Halibut. I made gluten-free ravioli’s with a potato, garlic, ricotta, parmesean, spinich filling and of course a hearty caribou meat sauce!
GLUTEN-FREE RAVIOLI WITH A POTATO-SPINACH FILLING
Ravioli recipe from Glutenfreeda:
2–1/2 cups gf flour (I used the Gluten-Free Pantry’s French Bread Flour Mix)
1 teaspoon salt
1 Tablespoon olive oil
1 egg yolk (if needed for a more moist dough)
Place GF flour in a food processor or mixer. Add salt, oil and eggs. Pulse processor until mixture resembles dough. Remove from the bowl and place on a lightly GF floured surface.
Knead dough by folding over and turning over and kneading for a few minutes, until the right consistency appears (somewhat like bread dough). If the dough is too dry and crumbly, add remaining egg white. It won’t be, though.
Wrap the dough in plastic wrap or put in a bowl and cover. Allow dough to rest for at least 20 minutes. (This part is KEY to GF flour).
2 pounds all-purpose potatoes
4 cloves garlic, peeled, chopped
4 or 5 good handfuls of spinach
1/4 cup butter
10 — 12 oz. cheese (Ricotta and Parmesean)
salt and black pepper, to taste
Wash and peel the potatoes, put them into well-salted, boiling water with the garlic and cook until the potatoes are just tender (it is very important not to under– or overcook them). Drain them and let them sit for about five minutes to enable the excess water to evaporate (if you overcook them or don’t drain them correctly they’ll be too moist and your filling will be too wet).
When the potatoes have cooled slightly, add your butter and your chosen cheeses. Stir and mash with a fork to mix and break the potatoes up (I like to leave the mixture slightly chunky). Add the nutmeg and seasoning to taste. Stir in the spinach.
Roll out the dough on a GF floured surface, roll pretty thin. Score with a pastry or pizza cutter into large rectangles. Place 1 tbsp of filling on one half and fold the dough over, pressing all sides to seal.
Cook the ravioli a few at a time in boiling, salted water. Cook for about one minute, or until the ravioli begin to float on the surface of the water.
Drain the ravioli with a slotted spoon; cover with more olive oil, some shredded cheese, pine nuts, or whatever you would like.