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Check out one of your favorite summertime treats, in ravioli form.

Peaches and Cream Brown Rice Ravioli


  • For the filling:

  • 1 tablespoon olive oil

  • 6 peaches (yellow preferred), cut into 1/2-inch cubes

  • Pinch sea salt

  • 1/4 teaspoon cinnamon

  • 2 tablespoons agave nectar or honey

  • For the ravioli:

  • 1 cup brown rice flour

  • 1/4 cup mochiko (or 3 tablespoons brown rice flour + 1 tablespoon of potato starch)

  • 1/4 teaspoon sea salt

  • 2 egg yolks

  • 1 teaspoon olive oil

  • 1/4 cup water (approx.)

  • For the coconut cream topping:

  • 1 can coconut milk, cream separated from the milk by placing in freezer overnight then letting it thaw in fridge

  • Pinch sea salt

  • 1 tablespoon agave nectar or honey


  1. Prepare filling. Heat olive oil in a pot over medium heat. Add peaches, salt, and cinnamon. Sauté for a few minutes until browned, then add sweetener. Cook until a gentle caramelization starts, about 1 minute. Cover, reduce heat to low, and let simmer, stirring occasionally, for 15 minutes. Remove from heat and transfer to wide bowl to cool, or place in freezer to accelerate cooling.

  2. Prepare ravioli. Combine dry ingredients in a bowl. Add egg yolks and oil. Combine in an "x" motion with two forks until the mixture resembles sand. Form a divot in the middle and add 2 tablespoons of water. Pinch with your hands to combine evenly. Turn dough out onto a work surface and, using the palms of your hands, push the dough away from you to evenly distribute moisture. Continue kneading until dough holds together. If dough doesn't stay together, add more water. If it's too moist, add more brown rice flour. Dough should be malleable but not sticky.

  3. Form dough into a compact ball, cover with a damp, clean towel, and let rest for 10-15 minutes.

  4. Prepare cream topping. Mix together all ingredients until homogenous. Keep in refrigerator to keep solid.

  5. Flour your working area and rolling pin. Roll out dough very thin (think cardboard-paper thin). Using a jar lid or cookie cutter, punch out circles. Make sure to use all the dough. Add a teaspoon of peach filling in the middle of each circle.

  6. Dip your fingers in a bit of water then run fingers around the edges of one half of each ravioli. Fold over the other half of the ravioli to make a sort of ravioli taco. Press to seal. You can mark it with a fork if you want it to be super pretty. Repeat with all ravioli, working quickly. Let ravioli dry for a good 30 minutes, turning once.

  7. Bring a big pot of salted water to boil, reduce to gentle simmer, and drop ravioli in. Cook about 3-5 minutes, or until all of the ravioli floats to the top. Gently strain and rinse with cold water.

  8. Serve topped with coconut cream, extra cinnamon, and honey or agave nectar for garnish.

Peaches and Cream Brown Rice Ravioli




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- So today, we're making ravioli. But it's not a normal ravioli, this is a peaches and cream ravioli that's also gluten-free and it's for dessert. Let's make it. We're gonna start by preparing our filling, so you're simply gonna break down your peaches into one inch dice. It's gonna get mushy, so it's not really important that it looks fabulous. These peaches look gorgeous! Found the easiest way to do this is just to cut it, once after you cut it in half and then go along and make just like a crisscross on top. And that looks good to me, so just break down all your peaches like that. Okay, now that we've got all of our peaches in a nice heap, we're going to heat up a little bit of olive oil in a saute pan. Start on like medium heat, 'cause the point of doing this is to get it a little bit caramelized before we let them simmer. So you can test with one to make sure it kinda sizzles when you put it in. It does! Let's add the rest. When I saute things, I tend to add a little bit of sea salt right now, to make sure that the liquids come out as I am starting to cook them in the pan. And salt taste good in everything, even sweet things. So give it a few stirs around. So, I'm gonna add a little bit of cinnamon, 'cause cinnamon and peaches is so good! Now, this is sauteed for a couple of minutes, so I'm gonna add a little bit of sweetener, either agave nectar or honey, you take your pick. Now, reduce your heat to low. I'm gonna cover this and let it simmer for like 15 minutes, once it's become nice and mushy, just set it aside and let it cool to room temperature, before you start your ravioli. So, we're gonna use brown rice flour. We're also gonna add a mochiko, which is a sweet rice flour, and it kinda replaces the gooey quality of gluten that you miss when you do things that are gluten-free. I'm gonna add some salt. And add in a little bit of olive oil for flavor. Two egg yolks. Now we start to get our hands dirty, 'cause we're gonna mix it all together. And do a process that's called sable in French, and that means to make it look like sand. And now is when I empty this onto my work space. So I'm gonna make a little divot in the middle of the dough, and this is where I'm gonna add my water, fold the outsides into the center, and just pinch it. So you're gonna repeat putting the water in the center, you basically want your dough to stick together entirely, but not be sticky. So, this dough is looking really nice right now, 'cause it's malleable, so I'm gonna cover it with a damp towel while I let it rest. Let's check on our peaches. Okay, that's looking nice and juicy. Perfect. So, our filling has cooled down to room temperature, and we're ready to roll out our ravioli. Not too thin, or else you're gonna have trouble making your ravioli, like, thick cardboard thin. Now, we're gonna assemble our raviolis. So, you're gonna punch out, using a little ring mold, and quickly, so this doesn't dry, you're gonna scoop a little bit of your peach filling into your raviolis. It looks beautiful already. And to seal them, I'm gonna take a little bit of water, and run it around the top edge of the ravioli. And just kinda push down with your fingers to seal it. Scoop it up and put it on your plate! And repeat with all of your ravioli. This is optional, you take a fork, and you can just kinda run it along the edges to make it look kinda fancy. So these are looking gorgeous and we're ready to cook them. So you wanna take this to a simmer, so gently place them in your simmering water. You're gonna know they are done when they've floated up to the top. So while these are cooking you can mix together your cream topping for the peaches and cream. That looks so good! Let's check on our ravioli. They're rising to top now, so you can scoop them out. I recommend using something with holes in it, so you don't take the water out with them as well. So these have cooled down to room temperature, which is exactly where we want them, and we're ready to plate them. Just let with a little bit of honey or agave nectar if you want. I like adding a little bit of cinnamon to give it some warmth again. And a little bit of unoa. Let's try our peaches and cream, gluten-free ravioli! I forgot how good peaches and cream is, this is awesome! This is such a cool way to do dessert too, 'cause it's like, ravioli. And it's gluten-free! Mmm!