{Gluten free ravioli stuffed with spinach ricotta and prosciutto served in a simple tomato sauce}
Like many, I like to indulge in stuffed carbs (like dumplings and especially ravioli) but being celiac it's pretty difficult to find good stuffed pastas. If you are a New York native I highly recommend checking out Bistango in the Kimberly hotel or Murray Hill they serve some pretty top notch GF stuffed pastas. If you are a home chef and like the challenge of making them yourself I found this dough recipie to work best! Stuff them with litterally anything and then seal them with an egg wash and pinch them closed (I don't have a fancy ravioli maker I find using my hands works perfectly). These boil in a quick 3 or 4 minutes and can be tossed with a sauce of your choice and served immediately. If you don't boil all the pasta you make I reccomend portioning out the leftovers into little bags and freezing them for future use!