GLUTEN-FREE RAVIOLI

Making

1. 01
   Mix the flour, starch, and xanthan gum, then knead with the eggs and oil to form a dough (using a hand mixer). Shape into a ball with lightly floured hands, wrap in plastic wrap, and refrigerate for 30 minutes.
2. 02
   Blanch the spinach for two minutes, drain it, squeeze out the excess water in a colander, and pat it dry with paper towels. Then chop the spinach finely and mix it in a bowl with the ricotta, Parmesan, eggs, salt, and pepper.
3. 03
   Now remove the dough from the refrigerator, roll it out in small batches until paper-thin on a floured work surface, and cut out the ravioli according to the desired size. Place a teaspoon of filling in the center of each ravioli and brush the edges with the beaten egg white. Seal the ravioli—either with a special ravioli press or by hand, pressing the edges firmly together with a fork. Place the ravioli on a floured surface to prevent them from sticking together before cooking.
4. 04
   Once all the ravioli are shaped, cook them in boiling salted water for about 5 minutes (cooking time may vary depending on size). Meanwhile, slice the tomatoes and prepare the lemon butter: to do this, heat 3 tablespoons of lemon juice and zest with the butter and a pinch of salt. Remove the cooked ravioli with a slotted spoon and toss them in the lemon butter.
5. 05
   Serve the ravioli with the tomatoes and pine nuts, sprinkled with Parmesan.