In my attempt to make gluten free ravioli I realized that the dough was too sticky to roll out and cut individually. What could I do? Waste the dough? Throw it out? Hmm- use a mini muffin pan to make the ravioli and to stuff them. I stuffed mine with mushrooms marinated in balsamic vinegar. I baked them in the oven for 15 minutes at 375 degrees. They taste great! This recipe is a keeper! In the future I plan to make them with chicken or turkey instead of mushrooms and a tomato sauce.
Yumaste
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