I haven't tried it, and the texture for some gluten free flours can be a bit different, but certainly in theory it should work - you might just need a little more or less flour to get the right texture.

Glad to hear you enjoyed! Yes, while it's not traditional in these, I know some people like some egg in the filling to hold it together a bit more (and I do use it in some other ravioli). Great either way!

Merci! Sorry my written French is not that great, though I can understand it, but glad you found it delicious!

Thanks, so glad you enjoyed them! I agree the variation of cup measures for things like flour can be so great that I always prefer weight when it's better to be accurate.

Thanks, they really are!

Thank you, so glad they are helpful!

Thanks, it's definitely one to try as well!

Thanks, definitely give it a try!

Thanks, it's such a delicious combination, and the browned butter works perfectly.

Thanks, I agree they work so well together.

Thanks, but really it's not that tricky!