Ravioli is one of those foods that doesn’t get a lot of press within gluten-free circles. I’ve seen a select few specialty GF bakeries and companies making them (they tend to be very pricey), but by and large they’re off most people’s radar screens (perhaps because folks think ravioli are too difficult to make). Which is a shame, because they’re pretty straightforward to make from scratch. Here’s how to do it:
Back in November 2008, we wrote about how to make pasta dough from scratch. Begin with a batch of freshly made pasta dough. Back then we were using a blend of tapioca and brown rice flours, but more recently we’ve simply been using an all purpose GF flour blend.
Roll the pasta dough out into a large, thin sheet about 1/16″ thick. Then cut the sheet of pasta into equall-sized squares. 2″ squares will give bite-size ravioli. 3″ squares will give lots of real estate for fillings.