Gluten Free Ravioli Dough

1-1/2  cups		Glutinous Rice Flour - Erawan Marketing Co. Ltd.
4  ounces		Nutter's Tapioca Flour/Starch Gluten Free
1  teaspoon		Bob's Red Mill Xanthan Gum
1/4  teaspoon		Table Salt
5		Large Eggs - Raw
1		Egg Yolk - Raw, Large

Tip: Click on the ingredient links to learn the nutritional information for all the Gluten Free Ravioli Dough ingredients. The serving size for any ingredient in Gluten Free Ravioli Dough may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mix flours and salt in mixer. Add 5 eggs, one at a time until dough pulls away from sides. If dough is dry, add 1 tsp water. If too sticky, add 1 tsp Glutinous Flour.
Divide dough in half. Wrap one half in damp tea towel.
Roll out dough on floured surface. Cut with ravioli cutter.
Place favourite filling in center. Brush edges with a beaten egg yolk.
Roll out other dough, cut with ravioli cutter, gently pat dough to stretch out. Must be slightly larger than bottom layer. Place on top of filled layer. Gently press edges together.
Bring a large pot of salted water to boil. Add ravioli, a few at a time so they don't stick together. Ravioli may stick to bottom, gently remove. Cook until they float to top.