Gluten free ricotta & artichoke ravioli recipe | WW TASTE

Ingredients

• 240 g gluten-free flour
• 1/2 t xanthan gum
• 1 t salt
• 10 free-range egg yolks
• 3 free-range eggs
• 1 t cinnamon
• 2 T olive oil
• Pink peppercorns for serving
• For the gluten-free flour, mix:
• 156 g brown rice flour
• 88 g sorghum flour
• 90 g corn starch
• 37 g potato starch
• 14 g xanthan gum
• For the filling, mix:
• 4 marinated artichokes, finely chopped
• 120 g ricotta
• 1 clove garlic, crushed
• 1/2 lemon, juiced
• Sea salt and freshly ground black pepper to taste