Step 1

In the bowl of a food processor fitted with the steel blade (See Recipe Notes), place the flour, xanthan gum, Expandex (or tapioca starch), salt, olive oil, eggs and egg yolks, and pulse until combined.

Step 2

Add 1/3 cup water to the mixture in the food processor, and process until the dough is moistened.

Step 3

Turn on the food processor on low speed, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor.

Step 4

Transfer the dough to a lightly floured surface and divide it into 4 parts. Work with one part at a time and cover the others with plastic wrap to prevent the remaining pieces from losing moisture.

Step 5

Working with one piece at a time, with clean hands, knead the dough until smooth and roll into a rectangle.

Step 6

Roll 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.

Step 7

Slice each rectangle into 3 strips, each about 2 1/2 inches wide by 10-inches long.

Step 8

Repeat the process with the other 3 pieces of dough, for a total of 4 pieces, each cut into 3 strips. You should have 12 strips of pasta.

Step 9

Stack and cover them with a damp towel or plastic wrap and set it aside.

Step 10

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.

Step 11

On a flat surface, place 6 strips of the pasta side by side.

Step 12

Place dollops of about 1 tablespoonful of the filling, about 2 inches apart, along the length of the pasta.

Step 13

With wet fingers, moisten the perimeter of each piece of pasta dough, and moisten between each dollop of filling.

Step 14

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.

Step 15

Repeat with the remaining pieces of dough.

Step 16

Using a sharp knife or fluted pastry cutter, trim along the perimeter and between each dollop of filling to create square, filled raviolis.

Step 17

Transfer the raviolis to a flat surface sprinkled lightly with gluten free flour and allow to dry for about 10 minutes.

Step 18

While the ravioli are drying, bring a large pot of salted water to a rolling boil.

Step 19

Place the ravioli in the water in batches, taking care not to crowd the water.

Step 20

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.

Step 21

Remove from the water with a slotted spoon or strainer and serve immediately with the tomato sauce and remaining Parmigiano-Reggiano cheese.