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 vegan cheese. I'm not actually positive it's gluten-free, but it's dairy-free ~ also an issue. But I'll have to check a new package to see if it has gluten. But again, sauce of choice!My daughter had it for supper. Yes, she liked it. :)
