• Set out a small bowl of tapioca starch for sprinkling the dough as needed.
• Measure dry ingredients in food processor or electric mixer.
• Turn on to briefly combine. With motor running, add boiled water and mix until combined.
• Add egg and continue mixing until smooth dough is formed.
• Turn dough onto counter and lightly sprinkle with tapioca starch. Cut into 4 pieces. Work with one piece at a time keeping the remaining pieces covered with a dry cloth.

Rolling Pasta with Hand-Crank Machine

• Set pasta machine to its' widest setting.
• Flatten one piece of pasta dough with your hands until it is thin enough to fit into the machine. Gently feed the flattened dough into the roller as you turn the crank.
• Place the dough lengthwise in front of you. Fold each side over in thirds. Repeat the process 3-4 times until the dough is smooth and the width of the pasta roller. This is the important step where you are trying to make a single piece of smooth dough with even edges that are the width of your machine. Keep rolling it until you have fairly smooth edges, even if it takes 10 times.
• Adjust the pasta roller to the next setting and feed the dough through again. Repeat this process, adjusting the roller to a narrower setting each time until you reach the desired thickness for your pasta.*
• When a piece is too long to manage, lay it on the counter and cut it in half.
• Once your pasta is the desired thickness make ravioli.
• As each piece of pasta is rolled out lay it on the counter and cover with a dry cloth. When you have 2 sheets, start to make ravioli.
• Repeat the process with each piece of dough.
• Dough can be made up to one day in advance. Wrap each piece in plastic wrap and refrigerate until ready to use.

Cooking Gluten Free Ravioli

• Cook fresh pasta in plenty of boiling water for 3-5 minutes depending on the thickness. **
• Start checking the pasta after the first few minutes to avoid over cooking. Keep notes so you can perfect the thickness and cooking time for perfect pasta every time.
• Drain, rinse briefly to stop cooking process. Toss with hot pasta sauce and serve immediately.

Make Butternut Squash Filling

• Preheat oven to 350℉.
• On a parchment lined baking sheet toss butternut squash with oil, garlic, salt and pepper. Roast for 30 minutes or until tender.
• Transfer squash to a food processor. Add sage and cheese. Puree until smooth. Set aside.

Make Brown Butter Sage Sauce

• Heat pan to medium. Add butter and garlic until melted.
• Add whole sage leaves and allow to frizzle, increase heat if needed.
• Season with salt and pepper then add cooked ravioli in stages, gently coating with butter sauce.
• Transfer to warm pasta bowls and top ravioli with sage leaves. Serve immediately.