Dough

1. In a bowl or on a counter, make a mound with the gluten-free flour. Use your hand to make a hole in the center and then crack the eggs into the hole.
2. Whisk the eggs inside the hole. Then slowly begin to push in the flour little by little. Continue mixing together and making the dough ball with your hands. Since it is gluten free you do not need to kneed or let the dough sit. Just create the dough ball and move to the next step.

Filling

1. In a small bowl, mix together the ricotta cheese, parmesan cheese, and butternut squash.

Assembling the ravioli:

1. Divide the dough into four equal parts. On a lightly floured surface or counter, roll out one part of the dough into a thin sheet. Repeat with the remaining dough.
2. Place dollops of the ricotta filling on the dough. Leave space between each dollop.
3. Fold the dough over the filling. Press the edges together to seal. Use a ravioli cutter or a knife to cut out the ravioli.

Cooking the ravioli

1. Bring a large pot of salted water to a boil. Cook the ravioli for 5-10 minutes, or until they float to the surface. The thinner the ravioli dough the quicker it will cook. The thicker the dough the longer it will take. Serve ravioli with your favorite pasta sauce.