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Hi Folks,

I know it's not ravioli season per se but here goes:

I got some 20 responses or so.

*About 6 recommended Dietary Specialities although it is pricey as it is
shipped on dry ice overnight..FRESH.  One disliked the sauce and ordered
w/o.

*2 or 3 liked Bette Hagman's pasta recipe and made it with that.  No one
said which book.

*One suggested manicotti made from crepes.  She sent a crepe recipe for
crepes and I have one as well and will post them if there is interest.

*Our Italian friend (one of them) sent a recipe for gnocchi.  Here it is:


*****I have great success with "Gnocchi di patate" and I come from Italy
(a
guarantee!)

Here is the recipe, it is soooo easy! The dough is very easy to work
with!

- 500 grams Potatoes (better the ones with the yellow pulp, if you can
find
them, but the white ones are ok also)
- 100 grams gluten free flour mix
- salt

Procedure: boil the potatoes with the skin in salted water. When they are
cooked, let them cool and then peel them and smash them.
Mix the smashed potatoes with the flour and the salt and continue to work
the
dough with hands.
Then spread some gf flour on a surface, take a piece of dough, make a
ball
out of it, and then give it the shape of a snake by rolling it on the
surface.
When the "snake" is ready (about 1 centimeter of diameter), cut it into
many
pieces about 3 centimeters long each. Do the same with the rest of the
dough.

I usually make for the gnocchi a tomato sauce cooked with olive oil,
onion,
garlic, basil, parsley and a spoon of wine vinegar.

The gnocchi cook very fast, 1 or 2 minutes in salted water. They are
ready
when they float on the surface of the water. Take them out immediately
and mix
them with the sauce. Some parmesan on top, and buon appetito!

You can make a lot of gnocchi and freeze them. You can also cook them in
water, while they are frozen. Just remember to separate them from each
other,
before you throw them into the water.

Have fun with this recipe!

Maria Paola
from Italy******

*I also got this recipe idea:

I follow Bette Hagman's recipe for the basic pasta, then roll it out,
plop
spoonfuls of a mixture of ricotta, egg, parsley, salt and pepper and
parmesan
cheese on top in intervals on half of the rolled pasta. Then I brush
beaten
egg around the lumps of cheese and then fold the "empty" half over the
full
half. I bought ravioli crimpers in a gourmet store I choose a crimper
(they've got a metal end, with teeth, on a wooden handle. I bought a
round
one and a square one) and press it into the dough. It cuts through the
dough
and I have ravioli.
I don't have measurements for the cheese mixture as I add until it looks
and
feels right, but there are lots of books with ravioli recipes. I have
tried
variations with crab and lobster meat.

The whole process takes a while. I usually devote most of a day to making

ravioli in bulk and then freeze away. I bought a wonderful maple board
that I
use for the rolling and cutting. I flour the board with tapioca starch
before
I roll and that seems to do the trick from the sticking problem that can
occur.

* I got one recommendation for using Dr Schar Mix C who said that they
have a website with a recipe.
*2 people suggested GlutenFreeda.com, a membership only recipe sight that
has a good ravioli recipe.

Did I miss anything?!  Haven't made it yet but I am eyeing a ravioli
cutter gizmo at the kitchen store....let ya know.

Thanks,

Shellie


"I have been driven many times to my knees by the overwhelming conviction
that
I had nowhere else to go. My wisdom, and that of all about me,seemed
insufficient for the day,"--Abraham Lincoln

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