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Ingredients
Filling:
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
Pasta dough:
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)
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
Pasta dough:
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)
Directions
Heat a pan on your stove top to med/high. Add a drizzle of oil. Add diced onion and pan fry until translucent. Add in spinach and mushrooms. Pan fry until soft and wilted. Salt and add coconut cream. Allow the cream to reduce a little by keeping the heat on and stirring occasionally. Once your filling thickens a little turn off your heat and allow your filling to cool. Place your filling into a food processor and pulse until smooth.
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.
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.
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Here are my raviolis at this point. Once all of your raviolis are done. Begin boiling a pot of water. Place a few raviolis at a time into the boiling water. Boil for 2 min or until they float.
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!
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!
Boiling the pasta
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The end result..yum!
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