brown rice ravioli

pretty-folded-raviolioh haaaaaay

So, this is awesome.  I’ve now become a little pasta shop.

first-hit-rolling-doughcovered-dough-gf-ravioliWell, I guess you could call me a pasta shop if people were actually purchasing the pasta to cook themselves.  I suppose it’s more of a pleasant discover, and a consistently featured dish on my “A Gluten-Free Parisian Feast” menu that I host weekly in Paris.  (check it out through AirBnB: here)

flour-ravioli-gluten-freehand-kneeding-ravioli-doughRice pasta can be weird, right?  And if you don’t live within 30 miles of a Whole Food’s, chances of you finding a gluten-free fresh pasta are preeeetttyyyy skimpy.  Which reminds me of bathing suits.  Envy for those south of the hemisphere!


But, I guess if I wasn’t stuck inside wearing flannel, I woudln’t be making these.  Actually, who am I kidding, I’m making these all year baby.  1, 2, 3, four seasons, chicka!


brown rice ravioli

Serves 2-3
Prep time 1 hour
Cook time 5 minutes
Total time 1 hour, 5 minutes
Allergy Egg
Dietary Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 1 cup brown rice flour
  • 1/4 cup mochiko (sweet rice flour) or cooked brown rice flour (you can use 3 tbs. brown rice flour and 1 tbs. of potato starch if you'd like, but the cooked rice flour works best)
  • 1/4 teaspoon sea salt
  • 2 egg yolks
  • 1 teaspoon olive oil (I find that egg yolks are easier for those with egg sensitivities to digest than egg whites)
  • 1/4 cup water (approx.)


Step 1 Combine dry ingredients in a bowl. Add egg yolks and oil. Combine in an "x" motion with two knives until the mixture resembles sand. Kneed with hands until pieces are uniform in size.
Step 2 Empty mixture onto a clean working surface, and form into a mound with a small hole in the middle. Add a shy 1/4 cup water into the middle, and bring in the edges of the mound to avoid the water spilling. Knead until mixture is homogenous. If the dough is crumbly, add water a few teaspoons at a time until it's supple but not sticky. (1/4 cup exactly worked well for me, but this depends on the size of your egg yolks.)
Step 3 Form dough into a compact ball, cover with a damp clean towel, and let rest for 10-15 minutes.
Step 4 Flour your working area and rolling pin. Roll out dough about as thin as it'll go (the thinner, the more delicate). Take either a jar lid or cookie cutter and punch out circles using the entirely of the dough. Add a teaspoon of desired filling* in the middle of each circle.
Step 5 To close raviolis, dip a finger in a bowl of cold water and run it around just the edges of the ravioli you're going to fold. This acts as glue. Fold it around the filling, and push down onto the edges to seal them. Continue with the rest of dough. Let sit, at room temperature, for at least 30 minutes before cooking.
Step 6 You can keep your raviolis uncooked like this for up to 3 days in the fridge, depending upon your filling, of course (raw fish won't be a good idea in this case.) To serve, cook the raviolis in simmering salted water for 5 minutes. You know they're done when they float to the top. Strain, rinse delicately with cold water, and then cook into whatever sauce or olive oil and garlic you fancy.

*something as simple as a teaspoon of goat’s cheese, butternut squash purée, or even a small piece of prosciutto works nicely.  Keeping it simple has been tasty with this dough!

3 thoughts on “brown rice ravioli

    1. You cook the raviolis by dropping them in simmering water and letting them cook until they float to the top.

      1. oh no you said 1/4 cup mochiko (sweet rice flour) or cooked brown rice flour (you can use 3 tbs. brown rice flour and 1 tbs. of potato starch if you’d like, but the cooked rice flour works best) you said to use cooked brown rice flour so i meant was you cook the flour? xoxo

        ps: love ya 🙂

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