This gluten free ravioli recipe is an improvement upon my gluten free pierogies recipe. The lessening of the starches and the added egg were definitely an improvement. As I remake this recipe I will add more and more rice flour and less and less tapioca starch until it is less starchy. I have already adjusted the recipe below to reflect the lessening of the tapioca starch by 1/4 cup and increasing the rice flour by 1/4 cup. I may even add an additional egg next time. The main error I made was rolling them too out too thick. You really need to roll them out to 1/16″. I will update this recipe as I make the changes. And the next time I make gluten free ravioli I’ll have to create my latest favorite filling, butternut squash. Meanwhile, if you haven’t had any gluten free ravioli, this will definitely do you just fine. It is definitely a labor of love, but if you have help it can be lots of fun. Enjoy!