Gluten Free Ravioli

photo from wheatfreemom.com

I stumbled upon this recipe at Wheat Free Mom. I have been hankering ravioli something fierce. I made these with a Daiya cheese, garlic and spinach filling. They were amazing!

Recipe: Gluten Free Ravioli Dough

1 ½ cups sweet rice flour
½ cup tapioca starch
1 tsp xanthan gum
¼ tsp salt
5 eggs

Combine rice flour, tapioca starch, xanthan gum and salt in a stand mixer. Mix until flours are combined.

Add eggs one at a time, until dough forms and pulls away from side of bowl. If dough is dry add 1 tsp of water; if it is too sticky add 1 tbsp of sweet rice flour. Dough can vary depending on humidity and temperature.

Divide dough in half and wrap unused half with a damp tea towel to prevent drying out.
Drop dough onto a well dusted flour surface. I like to use tapioca starch for flouring.

Flour rolling pin and roll out dough.

Lightly stamp or cut out dough with ravioli cutter.

Place the filling in the center of the cutout.

Brush edges of cutout with beaten egg yolk.

Roll out other dough ball. Stamp or cut out dough.Remove each cutout and gently pat dough to stretch out shape. You want the cutout to be slightly bigger than the original shape.

Place on top of the first cutout with filling.Lightly press edges down.Clean up edges with ravioli cutter.Bring a large pot of salted water to boil. Add ravioli. These raviolis were quite large so I added only 3 at a time. I find when I make gluten-free ravioli that they sink and stick to the bottom. Use a spatula or paddle strainer to gently free ravioli from the bottom of the pot. You’ll know when they’re done when they float to the top.This recipe made 15 large raviolis, but the amount may vary depending on the size of your cutouts.

Filling Option:

1 cup cooked lobster
1/3 cup caramelized onion and garlic
3 Tbsp plain goat cheese
Zest of 1 lemon

Combine all together in a bowl. Add salt and pepper to taste.