2 cups chopped fresh spinach,
2 cups finely chopped mushrooms
1/4 cup full fat coconut cream
1 whole onion diced fine
1/4 tsp salt
coconut or avocado oil for pan frying
1/4 Cup Arrowroot Flour (Order Here)
1/2 Cup Cassava Flour (Order Here)
2 Gelatin eggs (Recipe Here) (Order Here)
1 tbs of olive oil
1/4 tsp xanthan gum (only if you have reintroduced)
Place all pasta dough ingredients in a bowl and bring together until a soft dough forms. If you can not tolerate the xanthan gum, don't worry, you can still make them. The dough is more delicate and can be a little tricky to work with. If you can tolerate the xanthan gum then use it, as it will make your job easier.
Knead the dough for 8-10 min and wrap in plastic and let sit in the refrigerator for 1 hour. Divide the dough in half. Then roll out 1 half of the dough to about 1/8- 1/16 of an inch thick and trim similar to the photo below. Place the filling in a ziplock or pastry bag. If you use the ziplock bag just cut a corner off to squeeze out the filling. Squeeze small amounts of the filling onto the dough similar to the photo below.
Fold one side of the dough over the filling and press the dough together around each mound of filling. Now cut each ravioli free and use a fork to press the edges of the ravioli and seal each one. If the dough seems difficult to work with you can do 2 or 3 raviolis at a time. Parchment paper is your friend, also keep a little pile of cassava flour close to use if you need it. Once you are finished, use the remaining half of the dough and complete all the steps.
I tossed mine from the boiling water into a sauce pan with warm olive oil, fresh chopped basil, coconut cream and nutritional yeast... It made a wonderful sauce to coat the pasta! Salt and Pepper (if you have reintroduced pepper)
Side Note: My husband and I used to enjoy a local restaurant with fresh made pasta. They offered it fried as an option. It made the raviolis like little appetizers. We loved it. So I threw some of these babies straight into some hot coconut oil without boiling and they crisped up beautifully. I think I may have enjoyed them more that way!