Ingredients

• 2 ½ cups Gluten Free 1-to-1 Baking Flour spooned and leveled (358 g)
• 1 tsp Xanthan Gum
• ½ tsp Sea Salt
• 4 Eggs (224 g)
• ¼ cup Water (59 mL)
• 3 Tbsp Extra Virgin Olive Oil (44 mL)

• 1 cup fresh Green Peas (143 g)
• ⅔ cup Ricotta (165 g)
• ⅔ cup Grated Parmesan Cheese (85 g)
• 2 Tbsp Extra Virgin Olive Oil (30 mL)
• 2 tsp Lemon Zest
• 1 tsp Sea Salt
• ½ tsp Black Pepper
• ⅛ tsp Red Pepper Flakes

• 10 Tbsp Unsalted Butter (143 g)
• ⅔ cup fresh Green Peas (72 g)
• 1 tsp Lemon Zest

• ¼ cup chopped fresh Herbs (Chives, Basil, Tarragon, Parsley, Mint) (7 g)
• Grated Parmesan, to taste
• Black Pepper, to taste

Instructions

1. Add flour, xanthan gum and salt to the bowl of a food processor. Pulse until combined.
2. Add eggs, water and olive oil. Pulse until the dough comes together and starts to pull away from the sides of the bowl, 20–30 seconds.
3. Place dough on a clean work surface dusted with gluten free flour. Knead a few times and use a knife or bench scraper to divide dough into two equal portions. Cover with plastic wrap and let sit for 15 minutes.

1. In a medium mixing bowl, add all filling ingredients. Stir to combine. Set aside until ready for assembly.

1. Dust your work surface with gluten free flour. Working with one piece of dough at a time (keeping the other piece covered with plastic wrap), use a rolling pin to roll the pasta into a thin, large round. Try to get the dough to ⅛-in thickness.
2. Use a round 3-inch cookie or biscuit cutter to cut rounds of pasta dough. Use a tablespoon to scoop a leveled tablespoon of filling and place into the center of half the rounds.
3. Wet your fingers (or a pastry brush) with water and run it along the edges of the pasta rounds to help the pieces stick together. Carefully pick up a plain pasta round, flip it over and lay it on top of a round with filling. Carefully seal with your fingers. Use a fork to crimp the edges. Place on a sheet pan. Repeat until all ravioli have been filled (rolling out the other piece of dough and re-rolling the scraps of dough once). You should have about 24 ravioli once done. Let the rest for 10 minutes.

1. In a medium saucepan, melt the butter over medium heat, stirring with a spatula. Cook until the butter turns golden yellow and fragrant, scraping any brown bits with the spatula as they form on the bottom of the pan. This process should take 6–8 minutes. Stir in the peas and lemon zest.

1. Bring 4 quarts of water to a boil in a large pot. Add salt. Cook the pasta in batches, adding 8 raviolis at a time. Cook until al dente, 2–3 minutes, using a slotted spoon to remove the pasta. Repeat with remaining ravioli. Add the cooked pasta to the browned butter sauce. Toss to combine.
2. Plate the pasta, finishing with a sprinkling of fresh herbs, parmesan and black pepper. Serve immediately.