Weigh out 200g of gluten free flour using a digital kitchen scale.

Add flour to a large mixing bowl + create a well in the center. Crack both eggs in the center well + sprinkle with a pinch or two of salt.

Using your hands, begin to kneed and mix flour, egg and salt until dough begins to form.

If your dough is very dry and crumbly, which it likely will be at first, add cold water 1 tablespoon at a time until dough is slightly sticky but not crumbling.

If you've added too much water, feel free to add in some additional flour until you've reached the right doughy consistency.

Roll dough into a ball, wrap in clingwrap and refrigerate for 30 minutes.

While the dough chills, make your filling.

Add ricotta + parmesan cheeses, salt, pepper, olive oil and spinach to a food processor and blitz until smooth.

After 30 minutes has passed, remove the dough from the clingwrap + roll out on a WELL FLOURED surface using a rolling pin.

Do the best you can to create a thin rectangle about ⅛" thick. Using a knife or pastry cutting tool, trim the edges to create an even rectangle.

Cut dough into four sections lengthwise

Using a teaspoon, drop filling on to dough ensuring you leave plenty of space to seal the ravioli.

Remember to add filling to two of the four sections, as you'll use the empty sections as your top pieces.

Cut the dough again width-wise to form squares. Gently remove the empty dough squares and place on top of the filling, pressing lightly all around to seal.

Continue this process with any remaining dough until it has all been used.

Freeze the ravioli or cook fresh. If you will be cooking these fresh, you can boil for 2-3 minutes or pan fry in butter or ghee.