I am pretty sure it had been at least three years since I had anything resembling ravioli. I had found some gluten-free ravioli a few years ago, but they had real cheese inside and they cooked a bit oddly anyhow. Since dairy is a no no, I just gave up on ravioli for a while.

Now I am sure I could learn to make pasta from scratch, but if you haven’t noticed by now I am inherently lazy about things like that. I wanted gluten free wonton wrappers. The whole idea of making my own fresh pasta and then buying that pasta machine thingy only to still have to develop filling egg wash the pasta and then cook it all up was beyond me. Too much work.

Then I learned that RL pasta now had fresh gluten and dairy free lasagne sheets…and I began to wonder…
Now the product contains potato, egg and a food additive called glucono delta lactone. It’s not perfect, but if you can safely ingest eggs and potato, this can be used to make ravioli. As someone who once craved lobster ravioli I decided to experiment with crab ravioli. That said, I am quite sure this recipe could be adapted to make many other types of ravioli.

But for now I am sticking with crabmeat.

You will need the following

1 8 oz container fresh crabmeat
juice of one lemon
1 TB minced green onions
1/3 tsp salt
3 TB or 1/4 cup mayonnaise
1 to 2 pkgs gluten free lasagne sheets It depends on how much filling you put in per ravioli.
1 egg
2T water

Silicone bristle food brush for painting on egg wash
Small bowl for mixing filling
Spoon for scooping out filling
measuring cups and spoons
Tray for freezing or pot for boiling

In a small bowl mix the crabmeat, lemon, green onons, salt and mayonnaise until smooth
Mix the egg and water to make an egg wash.
On a plate take a sheet of the ravioli and paint the side that is facing up with egg wash
Put two small teaspoons of the filling on one long side of the lasagne noodle.
Fold the noodle in half lengthwise to create two pockets of ravioli
Press from the middle around the filling out to the edges removing as much air as possible
When you are confident you have a pretty good seal cu the two ravioli apart and set aside
Repeat until the filling is used up or you run out of ravioli noodles, whichever comes first.
If you are cooking that day, drop ravioli into boiling water. Boil for about three minutes or until all the ravioli float to the top, then turn off the heat. The ravioli will continue to cook in the hot water for another few minutes. I find that the right length of cook tima ia a matter of preference. I like my ravioli al-dente but if you like it softer, leave it in the hot water a little longer
Drain, toss with sauce. I find a pink vodka or arrabiatta sauce works well.

Note that if you want to freeze the ravioli simply lay them out in a single layer on a cookie sheet until they freeze and then put them in a zipper bag. When ready to prepare just drop them into boiling water directly.