Gluten-Free Pasta Dough

1. Prepare Caputo Gluten-Free Laminated Pasta Dough.
2. While the dough is resting, combine all the filling ingredients in a large bowl and stir until well combined.
3. Transfer the filling to a plastic bag or pastry bag and place it in the refrigerator to keep cool while you roll out your pasta sheets.
4. Using a pasta sheeter or rolling pin, roll out the gluten-free pasta dough to about 1/8 inch thick, or thinner without breaking the dough. The ideal sheet size is 4x12 inches. While rolling, keep the sheets covered with plastic wrap to prevent drying out.

Filling Ravioli

1. Snip the edge of your plastic or pastry bag and pipe a dollop of lemon-ricotta filling spaced 2 inches apart across the sheet of dough. Once the filling is placed, cover with another thin sheet of dough. Press around each dollop to remove the air and seal the sheets together.
2. Use a ravioli cutter or knife to cut the ravioli into your desired size and shape.
3. Place the completed ravioli aside and keep them covered in plastic while you finish the rest. Ensure each ravioli is well sealed to prevent breakage during cooking—use a little water to help seal if the dough starts drying out.
4. You can cook the ravioli immediately or freeze them in a freezer-safe bag for up to 3 months. 

Cooking the Ravioli

1. Bring a large pot of salted water to a boil over medium-high heat.
2. While the water heats, prepare your sauce in a separate saucepan. Melt the butter over medium-low heat, then stir in the lemon juice.
3. Once the water is boiling, drop in the gluten-free ravioli, stirring gently to prevent sticking.
4. Ladle about ½ cup of pasta water into the lemon butter sauce and bring the heat back up to medium, stirring to combine.
5. Cook the ravioli for 1 minute and 30 seconds, then transfer them to the lemon butter sauce to finish cooking for another 1 minute and 30 seconds.
6. Finish with a sprinkle of the remaining lemon zest and serve hot, coated in the glistening lemon sauce.
7. Optional, but highly recommended: garnish with extra lemon zest, freshly grated Parmigiano Reggiano, and fresh basil.