Ravioli Piccata with Pine Nuts, gluten-free
With a delicious twist on traditional Italian flavours, this one-pot Ravioli Piccata combines savoury ravioli with a zesty lemony piccata sauce. This gluten-free ravioli, filled with tender beef, perfectly balances comfort and elegance and can be prepared in just 15 minutes. Let's get started!
What is Ravioli Piccata?
Ravioli Piccata? It might sound new, but it's a twist on a classic! Usually, piccata features meat like chicken or veal, coated and seared, then drizzled in a lemony caper sauce. Now, swap the meat for your favorite stuffed ravioli, and you’ve got Ravioli Piccata! This tangy, bright dish is a crowd-pleaser, and even better—it comes together in no time. Why have pasta on the side when it can be the star? It’s a fun and flavourful way to switch up your dinner routine!
Watch How to Make It
Helpful Tips for making Ravioli Piccata
Toast the Pine Nuts First: Toasting pine nuts enhances their flavour. Do this first, so they’re ready to sprinkle on top for a crunchy finish.
Don’t Overcook the Ravioli: Gluten-free ravioli can quickly become mushy. Keep a close eye while boiling to ensure they’re tender but firm.
Adjust the Sauce: If the sauce feels too thick, add a splash of broth to loosen it up. Too thin? Don't worry, the pasta will absorb the sauce.
Dairy-Free Option: Coconut cream works beautifully if you need a dairy-free version, adding creaminess without overpowering the lemony tang.
Capers vs. Caperberries: Both work, but caperberries are larger and slightly milder. Pick whichever you prefer for the sauce.
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Ravioli Piccata with Pine Nuts, gluten-free
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4
INGREDIENTS
2 x 280g packets gluten-free ravioli, beef
500ml chicken or beef broth OR
(1 tablespoon Chicken Bone Broth Concentrate dissolved in 500ml boiling water)
200ml fresh cream (or coconut cream for a dairy-free option)
3 tablespoons capers or caperberries
3 fresh garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons lemon zest
2 teaspoons dried oregano
3 tablespoons pine nuts
½ cup fresh basil leaves
¼ cup parmesan cheese + extra
Sea salt and pepper, to taste
INSTRUCTIONS
Toast the pine nuts: In a large pot, toast the pine nuts over medium heat for 2 minutes, stirring constantly until they turn golden brown and fragrant. Remove from the pot and set aside for later.
Sauté the capers, garlic, and lemon zest: In the same pot, heat the extra virgin olive oil over high heat. Add the capers and cook for a minute, stirring occasionally. Then, add the minced garlic, lemon zest, and dried oregano, cooking for an additional minute until fragrant.
Add broth and seasonings: Pour in the broth, lemon juice, sea salt, and pepper. Bring the mixture to a gentle boil.
Cook the ravioli: Add the gluten-free ravioli to the pot. The ravioli should be mostly submerged, but not fully in the broth, so you may need to stir frequently to prevent sticking. For refrigerated tortellini, cook for 5 minutes; for frozen ravioli, cook for 8 or more minutes, until they are just tender.
Incorporate the cream: Once the ravioli is cooked, pour in and stir through the fresh cream (or coconut cream) and allow to gently heat up for a couple of minutes, then remove from the heat.
Finish and serve: Fold in the fresh basil leaves and gently stir through the parmesan cheese. Adjust the seasoning with more salt if needed and top each serving with the toasted pine nuts and, if desired, more finely grated parmesan cheese. Enjoy!
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Margaret Pahos @CreateCookShare
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