Gluten Free Raviolis!!

I was super excited about this recipe...it turned out wonderful! I love pasta a lot...however it's been a bit of a change getting used to gluten free pastas. I've found some dried pastas I like, but miss the nice chewiness of fresh pasta. I haven't played more with it in awhile, I would love to make pasta and maybe try to dry it for later use or freeze it. 

This is a recipe for the dough only and walking through how to make raviolis, not the filling or sauces. Above I did a sausage and cheese filling with a brown butter sauce, tossed with fresh herbs I had on hand. It's a little time consuming, but so worth it! I've made meat fillings, cheese fillings and a cheese butternut filling. Same with the sauces...it varies from brown butter & sage, marinara or cream sauces. Anyways...here we go!

Gluten Free Ravioli Dough

Yield: 50 - 60 Raviolis

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• 1 1/2 cups tapioca flour/starch
• 1/2 cup corn starch (Bob's Red Mill has a GMO free one)
• 1 cup white rice flour
• 1/2 cup potato starch
• 2 1/2 teaspoons of gluten free baking powder
• 2 teaspoons xanthan gum
• pinch of salt
• 3/4 cup + 1 teaspoon water
• 2 tablespoons extra virgin olive oil
• 2 large eggs, beaten
• 1 egg, beaten (for egg wash)

Directions:

1. Whisk all dry dough ingredients thoroughly. 
2. Add oil, water and beaten eggs; mix thoroughly to form a stretchy type dough, the consistency of soft play dough.
3. If the dough is too dry you can always add a little water; or if it's too wet you can add a little corn starch or tapioca flour/starch.
4. Divide the dough into 4 pieces, and refrigerate 3, wrapped in plastic wrap or placed in a ziplock bag.
5. With a rolling pin, roll out 1/16", as thin as possible without being sheer. 
6. Cut out 2" circles or squares (I used a small tupper wear container for my squares). Remove outer edges and set aside in ziplock or plastic wrap. Continue to do this until all the dough is used. 
7. Baste all edges of squares/circles with egg wash.
8. To each square/circle add a slightly heaping 1/2 teaspoon of your filling.
9. To another square/circle, flatten it with your palm of your hand to make it slightly larger.
10. Add the larger one to the filled piece and meet all sides evenly: press together and pinch edges to seal.
11. Refrigerate each batch of raviolis as you make them, covered with plastic wrap until you have all 4 pieces of dough done.
12. Boil water in a large pot. Add raviolis. Cook for 6 minutes. They float to the top right away, therefore, this is not the indication of when they are done.
13. Serve with your favorite sauce.
14. Layer unused portions between sheets of parchment paper. Either refrigerate for 1-2 days or freeze.