Making gluten-free ravioli is no harder than making ravioli with wheat flour, and because the dough is relatively dry, dishes with pasta are some one of the easier gluten-free recipes to get right. Although you can make ravioli with gluten-free flour, such as Jules Gluten Free All-Purpose Flour, the following recipe uses sweet rice flour and tapioca starch. If you prefer, you could use brown rice flour or sorghum flour instead of rice flour and cornstarch, or even potato starch instead of tapioca starch, though you might need to experiment with the exact quantities to get the desired consistency of dough.
Combine all ingredients except the eggs in a stand mixer or large bowl. Make a well and add the first egg, mixing into the flour. Continue adding one egg at a time and mixing them into the flour until it starts to form a dough ball that pulls dry flour away from the side of the bowl when pressed. If you run out of eggs, add one teaspoon of water at a time until the dough forms. If it gets too sticky, add more sweet rice flour.
Divide the dough in half, and leave half in the bowl covered with a damp tea cloth to prevent it drying out while you work the other half. Use tapioca starch or rice flour to dust your work surface, and roll the dough out with a rolling pin. Use a cookie cutter to cut out ravioli shapes, add filling and either fold in half and crimp edges, or use the second half of the dough to make parcels, crimping the edges together.
Bring a large pot of salted water to a boil and lower the ravioli into the water. Cook for two or three minutes, or until the ravioli rise to the surface, and serve on a bed of chopped tomatoes, or perhaps drizzled with olive oil and shaved Parmesan cheese.
You can fill your ravioli with anything you like that you have to hand, but here are some simple suggestions to get you started:
Let your imagination run wild, and you're sure to come up with some perfect ravioli fillings just for you and your family.