Gluten-free Ravioli

Ingredients

Prep your ravioli fillings ahead of time. For this recipe, I seared finely diced shimeji mushrooms with salt, olive oil and white wine. Let it cool then mix with creamy ricotta cheese. 

Mix flour, eggs and salt in a bowl and knead into a ball. 

Sprinkle flour down on a baking sheet and also on a rolling pin, then roll your dough as thin as you can go! If your dough is too sticky, add more flour. Too dry? Add some water. 

Using a circular cookie cutter, cut out your ravioli. I could make about 20 circles (10 ravioli) with 1 batch. 

Make your egg wash in a separate bowl by mixing 1 egg with a tablespoon of water. Beat well.

Add your filling to one circle dough, then pat down the edges with your egg wash, then top with another circle. Pat down firmly then press down on the edges with a fork. Repeat with the rest of your dough! 

Boil water in a saucepan and add your ravioli. Boil for about 3 min. until it floats to the surface then remove from water and into a sieve. 

Drain your ravioli. I like to eat mine warm with a drizzle of olive oil, freshly squeezed lemon and chopped herbs! For this recipe I also added some cod roe and capers for extra glam.