Gluten-free Ravioli

Ok then, another gluten-free baked pasta dish... an experiment! I'd been putting this off for awhile, but the daughter asked me to make her homemade ravioli. I've been wanting to cut down on her gluten as well, so even though I'm content for the moment with my brown rice pasta, I decided to go gluten-free for hers.

She can have eggs, so I decided to make egg pasta using quinoa flour. 1 cup quinoa flour, 2 eggs and just a little water, then a bit more flour to work it in. I put it through my pasta maker, but I couldn't get it any thinner than the #5 setting, so you don't really need one. Just roll it out as thin as you can. I cut it with a tart cutter.

I filled each one, dampened the edges just with water, folded and sealed. I made the filling with sauted mushrooms, peppers, garlic, basil and a little already cooked natural beef. Make your filling of whatever you like!

Then I smothered the little raviolis in tomato sauce, again, your choice, and baked in a 350 oven for half an hour. The "cheese" on top is actually Galaxy vegan cheese. I'm told that all Galaxy "cheese" products are gluten-free, and of course, dairy-free.
My daughter had it for supper. Yes, she liked it. :) Still, on brain-storming with a friend who's also trying to make some gluten-free pasta, I think next time I'll add some almond "flour" to the mix to improve the taste of the pasta itself. I think I'll also make the stuffing finer and use a spicier sauce. Tweek, tweek. ;o)