1 recipe Fresh Homemade Gluten Free Pasta, prepared according to recipe instructions (click through for free recipe + video!)
1 egg (50 g, weighed out of shell), at room temperature
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups (375 g) ricotta cheese, drained if necessary
10 ounces frozen spinach, thawed and squeezed dry
4 ounces low moisture mozzarella cheese, grated
2 ounces finely grated Parmigiano-Reggiano Cheese
Tomato Sauce, for serving
Divide the fresh gluten free pasta into 4 equal portions. Using the instructions in that recipe as a guide, roll out each piece of dough into a rectangle about 8-inches wide by about 10 inches long, trimming rough edges with a sharp knife or pastry or pizza cutter. Slice each rectangle into 3 strips, each about 2 1/2 inches wide by 10-inches long. You should have 12 strips of pasta. Stack and cover them with a damp towel or plastic wrap and set it aside.
In a large bowl, place the egg, salt and pepper, and whisk to combine well. Add the ricotta, spinach, mozzarella cheese and about half of the Parmigiano-Reggiano cheese, and mix to combine.
On a flat surface, place 6 strips of the pasta side by side. Place dollops of about 1 tablespoonful of the filling, about 2 inches apart, along the length of the pasta. With wet fingers, moisten the perimeter of each piece of pasta dough, and moisten between each dollop of filling. Place one of the remaining 6 strips of pasta dough over one of the filled pieces, and press down to seal everywhere you moistened (along the perimeter and between each dollop of filling), eliminating any air bubbles. Repeat with the remaining pieces of dough.
Using a sharp knife or fluted pastry cutter, trim along the perimeter and between each dollop of filling to create square, filled raviolis. Transfer the raviolis to a flat surface sprinkled lightly with gluten free flour and allow to dry for about 10 minutes.
While the ravioli are drying, bring a large pot of salted water to a rolling boil. Place the ravioli in the water in batches, taking care not to crowd the water. Boil for about 8 minutes or until the ravioli have begun to swell in size and the dough is fork tender and the filling is cooked. Remove from the water with a slotted spoon or strainer and serve immediately with the tomato sauce and remaining Parmigiano-Reggiano cheese.
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