Makes 4-6 servings. Difficulty
For pasta: 2-1/2 cups gf flour 3 large eggs plus 2 egg yolks 1/4 cup tomato paste 2 teaspoons extra-virgin olive oil 1/2 teaspoon salt
For filling: 1/2 cup freshly grated parmigiano-regianno 1/2 cup plus 2 tablespoons gf cottage cheese 2 1/2 cup pecorino romano cheese
Garnish: 2 Tablespoons unsalted butter, melted Freshly ground black pepper 1/4 cup fresh basil, cut into fine strips 1/4 cup toasted pine nuts
To make pasta: Place flour, eggs, tomato paste, olive oil and salt in a food processor. Pulse until mixture is combined and pulls away from side of work bowl. It should be soft, pliable and slightly sticky.
Turn dough out onto a lightly gf floured surface and knead until smooth and elastic, 8 to 10 minutes. Form pasta dough into a ball; cover and let dough rest at room temperature for 30 minutes.
In a bowl, mix 1/4 cup of parmigiano-reggiano with cottage cheese and pecorino cheese. Refrigerate.
Cut pasta into 4 pieces and flatten slightly. Cover remaining pieces of dough and set aside.
Using a hand-crank pasta machine, roll first piece of dough through successively narrower settings until you reach the 2nd to the last (#5). Cut dough into 4" squares and cover with plastic wrap. Repeat with remaining pieces of dough; you will need 18 squares total.
Working with 2 squares at a time, lightly moisten edges. Place 1 tablespoon of cheese filling in center of one square and top with second square; pressing around edges to seal.
Transfer ravioli to a baking sheet dusted with cornmeal and cover with a clean kitchen towel. Repeat with remaining pasta dough and cheese filling.
Cook ravioli in a large pot of boiling salted water, stirring once or twice, until al dente, about 2-3 minutes from the time they rise to the surface.
Drain ravioli and gently toss with melted butter.
Transfer to dinner plates and top with remaining parmigiano-regianno. Season with salt and freshly ground black pepper and garnish with freshly sliced basil and toasted pine nuts.