- 500g Sympli yam cubes
- 200g gluten-free rice flour
- 2 teaspoon Psyllium powder
- 1 tablespoon corn starch
- 4 eggs
- Pinch of salt
- Plenty of rice flour for dusting
- Efo Riro
Boil a cup (240 ml) of water in a pot, add Sympli yam cubes in and season with salt. Allow to boil for 8 minutes until tender.
Mash the boiled yam cubes using a conventional grater or pass the yam pieces through a potato ricer or mouli.
In a clean bowl, add the mashed yam, rice flower, psyllium powder, salt and corn starch. Whisk the dry ingredients together to ensure they are mixed evenly.
Add the eggs to the dry ingredients, and mix with a wooden spoon until the dough has been formed.
On a generously floured surface (using gluten free rice flour), knead the dough for 5 minutes until smooth.
Roll the dough using a simple rolling pin until the dough is as thin as possible, about 1.5mm thick and divide the dough sheet into two equal parts.
Fill one half of the dough sheet with tablespoon full of efo riro filling, surround with a little water to allow the dough to stick.
Cover filling with second dough sheet, and press down the edges using fork to seal.
Use cookie cutter to make ravioli shapes.
Boil in plenty of salted water for 3 minutes or until the ravioli rises to the top. Serve.