1 ½ cups sweet rice flour
½ cup tapioca starch
1 tsp xanthan gum
¼ tsp salt
5 eggs
In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use
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.
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.
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.
