<<Disclaimer: Verify this information before applying it to your situation.>>

My original request:

/"Does anyone have a solution for those of us who would like to eat
_ravioli_ on occasion?"

/Thanks for the abundance of replies!  I really appreciate all of your
kind notes & well wishes!  Here is the summary:

1.    At least 13 people mentioned Dietary Specialties.  Most seemed to
feel this was the only source available for pre-made ravioli.  Many
liked their product & many had mixed feelings about the taste.  Most
said they were expensive.  Apparently they are in NJ & Philadephia.
Their web site is http://www.dietspec.com/

2.    At least 4 people said they use Bette Hagman's pasta recipe.  1
person said the recipe is in her 1st or 2nd book.

3.    1 person said: Gluten Freeda has a very good recipe but you have
to belong to their site to
get the recipe but that it is excellent tasting.

4.    1 person suggested using: "corn tortillas, stuff them and seal
with an egg wash before boiling"

5.    1 person suggested near Passover looking for Passover 'gerbrokts'

6.    1 person suggested:  www.grandmaferdons.com


A few people shared recipes & I have included below the ones that were sent:

7.    I have a wonderful recipe.  I make a lot and freeze them.  It is
as good as fresh.  For the recipe, go to the Delphi CD forum:
http://forums.delphiforums.com/celiac/start  You have to loggin but it
is free.  And then, the recipe is in my "Best of Mireille" recipe
collection:  14862.2
<http://forums.delphiforums.com/celiac/messages?msg=14862.2>
In the index, it is under:  Pasta dishes, Beef & Spinach Ravioli

8.    I use the pasta recipe in one of Bette Hagman's cookbooks. I've
done several other recipes for pasta and I always go back to this one. I
mix the dough up in my food processor and then roll it thin and put my
meat on one side and cover it with the other and cut it just like the
old days with regular flour pasta. I usually have to double the recipe
... for a family of 10.


9.    This was copied from this news service, but I lost the originators
name.

Here is the recipe for pasta. It is slightly modified from one by Bette
Hagman

1/3 c tapioca flour
1/3 c cornstarch (I sometimes use white rice flour, the Chinese kind - finer
grind -  best results so far))
2 T amaranth flour
1/2 t salt
1 T Xanthan gum
2 large eggs
1 t oil

Add extra Amaranth as needed to reach right consistency - should stick
together without sticking to your hands when worked into a ball and kneaded
for a few minutes. Wrap in wax paper and allow to rest on counter about 30
minutes before rolling. This is fine for any type of noodle, spaghetti,
linguini etc. and is excellent for filled noodles - ravioli, manti,
pierogies, pelmeny,... the dough is actually elastic enough to cope with
the filling.  Dave in Denton TX

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *