Make the pasta dough

• Combine the gluten-free flour with the eggs and egg white in a bowl and knead until a smooth, elastic dough forms.
• If the dough is too dry, mist it with water; if too wet, add a little more flour.
• Roll the dough out thinly with a rolling pin and trim the crusty edges.

Prepare the filling

• Mix the ricotta, Parmesan, basil and egg together.
• Chill the filling in the fridge.

Fill and shape the ravioli

• Spoon the filling onto the pasta sheet, leaving plenty of space around each mound.
• Brush the edges with water, fold the dough over the filling and press out the air.
• Cut into squares and crimp the edges closed with a fork.

Boil the ravioli

• Cook the ravioli in salted boiling water until tender.

Make the sage brown butter sauce

• Brown the butter in a pan with the garlic.
• Add the sage leaves and cook until crisp.
• Toss the drained ravioli in the sauce and serve.